During the warm months, you can find Mexican street corn, or elote, on what feels like every corner in my neighborhood. Served on a stick and often slathered with crema and sprinkled with Cotija cheese, it's a salty-sweet summer snack I can't resist. If you aren't so lucky as to have it available just around the corner, try Pati Jinich's recipe.
If you're in the mood for Italian, try a version inspired by Mexican corn that replaces crema and queso with pesto and Parmesan. Get the recipe at Cooking for Keeps.
The most popular and, in my opinion, unequivocally superior corn on the cob garnish is butter. A natural way to pump in extra flavor is through flavored butters, and I have these three in mind: chives, sun-dried tomato, and smoked paprika. Get the recipes at The Foodie Corner.
Sometimes it's nice to keep the seasonings simple. Plus, do you know what I love most with my vegetables? More vegetables. These corn skewers help you eat your veggies and serve them stunningly. Get the details at Merry Tummy.
Chimichurri is a superb topper for all things grilled, and corn is no exception. This garlicky, herbaceous sauce pairs perfectly with the pop of warm, sweet corn kernels. Get the recipe at Ricotta and Radishes.
This bountiful version moves corn on the cob from the side-dish zone firmly into main-course territory. Only juicy, sweet, slightly smoky grilled corn could hold the weight of blue cheese, bacon, and a trio of vegetables without getting lost. Get the recipe at Little Rusted Ladle.
Does this one sound healthier if I call it corn garnished with corn? It's actually corn on the cob dipped in a cornmeal batter and deep-fried. No matter how you spin it, I want some. Get the recipe at Simply Sated.