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.
Corn on the cob
Cheddar and bacon corn:
Shredded cheddar cheese
cooked and crumbled
Sea salt and red pepper flake corn:
Fine sea salt
Red pepper flakes
Ground black pepper
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
Corn on the Cob: Four Ways - https://www.bakedbyrachel.com/corn-on-the-cob-four-ways/