There may not be any other food that screams summer more than corn on the cob.
It goes with everything — burgers, steaks, chicken, hot dogs — plus it doesn't require utensils, unless you count those cute cob holders. I simply use my hands and just have extra napkins at the ready. Toothpicks, too. It could also be the centerpiece of a vegetarian meal, piled high with grated cheeses.
Corn can be boiled, roasted or grilled, thus adding to its list of versatile personality traits, and that includes how well it meshes with other flavors.
Butter, salt and pepper have long been the most common way to dress up corn on the cob, though many of us like it without any adornment, especially when it is super sweet. But if you think of all the ways we eat corn — in chowders, salads, vegetable medleys and blends and baked goods — you realize how well it pairs with both savory and sweet.
Our list of 25 ways to adorn corn on the cob proves that point. It's a global survey of flavors that celebrates America's melting pot.
The toppings should cover 8 ears of corn and are good candidates for experimentation.
Oaxacan-style: Combine 3 tablespoons crumbled queso fresco with 2 tablespoons chili powder, ½ cup sour cream, ½ teaspoon kosher salt and ¼ teaspoon (or more) cayenne pepper. Stir in juice of 1 lime. After the corn is cooked, dollop with mixture and serve with more crumbled cheese on top.
Maple-mustard: Brush olive oil on corn (after, if boiling; before, if grilling). While cooking, combine ¼ cup maple syrup, 2 tablespoons Dijon mustard and a pinch of allspice. Spread mixture on hot cooked corn.