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.
Notes
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.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!