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Corn on the Cob: Four Ways

Creative options to spice up one of Summer's best side dishes. From sweet to spicy corn on the cob toppings.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Corn
Servings: 4


  • 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