Corn on the cob is as nostalgic as the summer breeze. Juicy, sweet, perfect grilled over hot coals or boiled with a seafood bake, it has dozens of creative permutations to satisfy whatever craving we may have. While we adore it traditionally, slathered with butter and a shaker of salt (seasoned or otherwise), the humble corn that has been a staple of our diet for so long deserves to be in the spotlight for once.
To dress up your next barbecue and make them a little extra fancy, we present to you 14 of our favorite tried and true recipes for corn on the cob. Sweet corn can also be eaten raw right off the corn stalk (which is a treat in itself), but 5 minutes with some heat can bring out the juicy sweetness even more. Adding butter to the water when boiling will thoroughly impart a heavenly buttery flavor to the corn.
You can even have a DIY station where everyone picks their favorites–the possibilities are endless!
1. Mexican Street Corn
Mexican Street Corn, or Elote, is a popular street food that vendors sell in the streets of… you guessed it! Mexico! Savory, a little spicy, with a kick of lime and dusted with cojita cheese, it’s a treat to behold! We think it’s better grilled until slightly charred, which brings a hint of smokey goodness to this gorgeous dish. Skewering it from both sides with bamboo spears make it easier to eat, but you can definitely get down and dirty with nothing but your hands. Layout all the ingredients so your family or guests can pick and choose which toppings they’d like to pile onto it.
Ingredients
- 4 corn on the cob
- 1/2 cup cojita cheese, grated (hey, we love cheese!)
- 4 tablespoons mayonnaise
- Water and Butter
- Salt and pepper to taste.
- Chili powder, in a shaker
- 4 teaspoons cilantro
- 4 wedges lime
Directions
1. Boil corn for 10 minutes in salted, buttered water, until kernels are tender. Alternatively, salt and smear butter on corn and grill over high heat until lightly charred.
2. Slather on mayonnaise, dust with chili powder, sprinkle with cojita cheese and cilantro to garnish, served with a wedge of lime.
3. Salt and pepper to taste.