• 3 Ratings

Nothing beats corn on the cob during the in-season summer months, but don't settle for just butter on your corn! Try these uber-tasty corn on the cob topper ideas for the best corn you've ever tasted.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove husks from the fresh ears of corn. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in enough lightly salted boiling water to cover for 5 to 7 minutes or until tender or grill directly over medium heat for about 10 minutes or until charred, turning often. Serve warm with desired toppers.

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Instructions Checklist
  • Makes 8 servings

Elote:

In a small bowl combine 1/2 cup cotija cheese, 1/3 cup mayonnaise, 2 tablespoons sour cream, 2 cloves garlic, minced, 1 tablespoon snipped cilantro, and ½ teaspoon chili powder. Cover and chill 1 to 24 hours. Spread mixture on cooked corn and sprinkle with additional cotija cheese and chili powder. Serve with lime wedges.

Pesto & Parm

In a small bowl combine ½ cup softened butter and 1 tablespoon prepared pesto. Cover and chill 1 to 24 hours. Spread mixture on cooked corn and sprinkle with freshly grated Parmesan cheese.

Mediterranean:

Spread 1 to 2 tablespoons purchased roasted red pepper hummus on cooked corn. Sprinkle with chopped kalamata olives and feta cheese.

Cheddar-Bacon:

Sprinkle cooked corn with 1 to 2 tablespoons shredded cheddar cheese and 1 to 2 tablespoons chopped cooked bacon.

Sriracha:

In a small bowl combine 1/2 cup softened butter and 1 ½ tablespoons sriracha. Cover and chill 1 to 24 hours. Spread mixture on cooked corn and season to taste with flake sea salt.

Reviews

3 Ratings
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