Fresh corn on the cob is so delicious and versatile for making as a side dish for summer dinners. Starting with Cinco de Mayo and ending with the fresh crop of local harvest corn you can go wrong serving your family corn. From eating fresh bear corn to jazzing up an ear of corn Mexican Street Corn style here are 8 ways of cooking and eating Corn on the cob I want to share with you.
There are so many toppings you can put on your grilled, boiled, microwaved, or made in the Instant Pot corn on the cob. You can not go wrong with the Instant Pot. It is the only way our family likes our corn, fast not over cooked, and perfects every time.
There is no right or wrong way to eat corn on the cob. We are a traditionalist family and just butter and salt.
Our Uncle Richard owns a vegetable farm where corn is one of his biggest crops. He sells fresh picked daily corn on the cob from the fields at his market, and farmers’ markets all over Cleveland. We drive to a Farmer’s Market the next town over every week in the summer to visit family and get a dozen of the most delicious ears of corn.
We eat our corn cooked in my Instant Pot with just butter and salt. However, after posting Instant Pot Corn on the Cob and talking to Facebook friends, I discovered so many tasty unique and fun recipes I had to share them with you. Check our how I cook my corn in this post and then try some of these delicious alternatives.
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You may also love to cook your corn on the grill. As we cook more of your meals outside, do not forget to add corn to the grill and then try one of these delicious unique recipes.
1 – Mexican Street Corn – House of Yumm
One of the most popular ways to eat fresh corn on the cob is Mexican Street corn. So many people message me that this was their favorite topping on corn. our family had never eaten this delicious recipe, but now we are hooked. You have to try this recipe from Pinch of Yum as she has step by step directions.
2- Mayo & Paprika – A Spicy Perspective
3 – Butter & Dill – Natasha Kitchen
Clean and simple a spread of butter, lemon, and dill. If you are a huge fan of dill this is the recipe for you. Natasha wraps her corn in foil and roasts them on the grill all summer long. We plant a large patch of dill in our garden every year and this year I am making this recipe with the dill is plentiful.
4 – Arugula Lemon & Olive Oil Corn Salad
One of my readers sent this recipe for how she uses her corn after she removes it from the cob. A beautiful combination.
- 1 ounce of Arugula
- Corn from 2 ears of corn
- the juice of half a lemon
- a drizzle of olive oil
- A small shallot
- salt and pepper.
Melt the butter on medium to high heat, add the corn off of the cob and the shallot. Season with salt and pepper and cook until the shallot and the corn are softened and the corn is lightly browned.
Transfer to a larger bowl, allow the corn to cool, add the Arugula, lemon juice, and a drizzle of olive oil. Toss to combine and season with salt and pepper.
5 – Spicy Corn on the Cob
Soften butter and add crushed Garlic. Mix into the butter paprika to your taste, a dab of Frank’s Hot sauce, garlic powder, and onion powder. Mix all together and coat your hot corn on the cob. Spicy but enjoy.
6 – Caribbean Corn On the Cob
A trip to the Caribbean landed this delicious recipe and a different way of cooking the corn.
- 4 ears of corn with the husk removed
- 1 can of coconut milk
- 2 garlic clove
- 4 sprigs of thyme
- 4 tablespoons of butter
- 1 teaspoon of salt
The corn was slowly simmered in coconut milk, butter, salt, fresh thyme, and garlic cloves. All the ingredients are added to a pot cold and brought up to a slow simmer. The cooking process gives it all its flavor.
7 – Basil and Parmesan Cheese – Whats Gaby Cooking
Whatever way you choose to cook your corn you can top a hot cob with this delicious recipe. Give your corn an Italian twist with fresh chopped basil and Parmesan cheese. If you like a little spice top with red pepper flakes.
8 – Sriracha Beer Butter Grilled Corn – The Beer Ones
Savory and spicy, grilled to perfection on the grill. Top the grilled corn with a buttery beer spread. A must for every summer.