Creative options to spice up one of Summer’s best side dishes. From sweet to spicy corn on the cob toppings.

Corn on the Cob: Four Ways from

So It rained pretty much all day yesterday and was cold. I’m not exaggerating about that either. It was in the 50’s and 60’s and rainy. Brrr. So cold. And it’s going to continue raining for the next few days. It seems that no matter where you live, you’re bound to complain about the weather. I’m just over the cold and rain and ready for summer to really begin and stick around for a while! None of this teaser garbage that New England is so known for. If you’re having warm sunny days, send some of that my way please!

The nasty weather even canceled school evacuation practice. Who ever heard of such a thing? I never had that growing up. We had fire drills and that was it. I’m talking… k-5 were going to walk up the street, escorted by teachers and police to a different location in a mock evacuation. Weird, right? So I guess it’s been rescheduled for a later date before school is out for the season.

Speaking of which, I’m seriously counting down the days. Two weeks until summer break kicks off! Super excited. Maybe I’ll actually get to sleep in at least once or twice.

Corn on the Cob: Four Ways from

Can we please discuss summer shows? What are you watching? Anything new and amazing I should be checking out? Or anything I should be absolutely catching up on this summer before new seasons start back up? I’ve been trying to keep tabs on The Voice and So You Think You Can Dance. I usually only manage to follow along with those types of shows in the earlier days… you know, when it’s a mix of amazing and completely awful. Of course there’s also Next Food Network Star. It’s just fun to watch the drama and see who ends up on top. I never actually vote. So I guess it’s pretty much competition shows in the summer outside of a few others.

Okay so good weather, bad weather, cheesy shows and all… I’m always game for corn. I practically dream of the day good corn is finally available locally. It took a while for my local store to get decent corn but once it hit I was all over it! I try to grab a bunch at least once a week. It’s kind of a fun treat.

Corn on the Cob: Four Ways from

I came across a cool spread of corn possibilities in a magazine weeks back. After reading off a bunch of options to the Mr, we agreed we needed to try at least one. But no… when it came time I wanted to do so much more than that. Why not do a taste test. An experiment, if you will – to see how they really rated and if we’d eat them again or not.

The contenders: Mexican (mayo, Parm, chili powder and lime), sea salt and red pepper flakes, cheddar-bacon and cinnamon-sugar. I’m not a mayo fan, at all – I only use the smallest amount possible with my tuna – that’s it!  So I didn’t try the Mexican. I left those for the Mr to enjoy – creamy, cheesy and a little spicy. A bit of lime juice is a must. Sea salt and red pepper flakes is basically your standard corn but with some spice. We were most excited to try the cinnamon-sugar corn. It was completely intriguing. Sweet, crunchy, juicy – kind of amazing in a really unusual way. Just trust me, it’s a must try at least once.

My fav of the bunch… can you guess? Duh clearly the cheddar and bacon. It was buttery and cheesy. I only wish I sprinkled even more bacon on it. Ahhh delicious.

More Summer recipes to try:
Roasted strawberry ice cream
Classic New England style lobster rolls
Skillet cherry peach pies
S’mores Rice Krispie treats
Fried churros
Lobster mac and cheeseStrawberry oatmeal crumb bars

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Corn on the Cob: Four Ways

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4
Creative options to spice up one of Summer's best side dishes. From sweet to spicy corn on the cob toppings.


  • Corn on the cob

Cinnamon-sugar corn:

  • Softened butter
  • 1/4 C granulated sugar
  • 1/2 tsp cinnamon

Mexican corn:

  • Mayonnaise
  • Parmesan cheese
  • Chili powder
  • Limes

Cheddar and bacon corn:

  • Butter
  • Shredded cheddar cheese
  • Bacon, cooked and crumbled
  • Foil

Sea salt and red pepper flake corn:

  • Butter
  • Fine sea salt
  • Red pepper flakes
  • Ground black pepper, optional


  • Prepare corn as desired. If grilling, cook with husks on over medium-low heat for 20 minutes. Remove husks and any remaining silk.
  • Cinnamon-sugar corn: Coat corn with softened butter. Sprinkle with cinnamon-sugar mixture.
  • Mexican corn: Lightly coat with mayonnaise. Sprinkle with Parmesan cheese and chili powder. Spritz with fresh lime juice as desired.
  • Cheddar and bacon corn: Rest on a sheet of foil. Coat with butter. Cover with cheese and bacon. Wrap with foil, allowing cheese to melt.
  • Sea salt and red pepper flake corn: Coat with butter. Sprinkle with sea salt, optional black pepper and red pepper flakes.


Recipe serves 4-8, plus.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Side Dish
Cuisine: American
Keywords: Corn