1. Corn on the cob with old bay and lemon

If you’ve had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you’ve probably had Old Bay seasoning, and you know it’s old pals with corn. Here you get that seaside flavor without the pressure of getting fresh crab.

2. Corn on the cob with lime, fish sauce and peanuts

Lime juice, fish sauce and sugar are a powerful combination you should commit to memory. They form the base of several classic Thai and Vietnamese sauces like nuoc cham and prik nam pla. But they also form a three-ingredient shortcut sauce that complements almost anything (seared meat or fish, rice, greens, even a plate of watermelon). But first, try them this way: stirred into mayonnaise, slathered on corn, topped with chopped roasted peanuts. The cilantro is optional so no one will throw a fit.

3. Spicy corn on the cob with miso butter and chives

Corn covered in miso butter is special enough. But for lovers of spice, the Japanese spice blend shichimi togarashi makes this dish special and is worth seeking out. In English, it translates to “seven-flavor chile pepper,” although not all of those seven flavors are chile; there’s also roasted orange peel, sesame seeds, ground ginger and seaweed in the mixture.

4. Corn on the cob with coconut and lime

This vegan cob topping features coconut oil for richness, lime juice for a little acid and finely chopped toasted coconut chips for extra texture.

5. Cacio e pepe corn on the cob

Cacio e pepe is a traditional Italian pasta dish made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors of the traditional dish, but the cheese sauce is not thinned with water, so it’s very rich and creamy.

6. Buffalo corn on the cob

This recipe delivers a hot wings moment minus the meat. Fair warning: It features blue cheese, and there are people in this world who think Buffalo sauce pairs better with ranch dressing (and even some people who detest blue cheese). Maybe you are one of them. If so, you can drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo-slathered cobs.

Corn on the Cob With Old Bay and Lemon

Yield: 4 servings

4 ears fresh corn, shucked

4 tablespoons unsalted butter, at room temperature

1 lemon, zested and cut into wedges, for serving

1/4 teaspoon Old Bay seasoning, plus more for serving

1. Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

2. Meanwhile, in a small bowl, mix together butter, half the lemon zest and 1/4 teaspoon Old Bay seasoning.

3. Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.

Corn on the Cob with Lime, Fish Sauce and Peanuts

Yield: 4 servings

4 ears fresh corn, shucked

1 lime

6 tablespoons mayonnaise

2 teaspoons fish sauce

1/2 teaspoon granulated sugar

1/2 to 3/4 cup finely chopped unsalted roasted peanuts

3 tablespoons chopped fresh cilantro (optional)

1. Heat grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

2. Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.

3. Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.

Spicy Corn on the Cob With Miso Butter and Chives

Yield: 4 servings

4 ears fresh corn, shucked

4 tablespoons unsalted butter, at room temperature

2 tablespoons white miso paste

2 tablespoons finely chopped fresh chives

1 teaspoon shichimi togarashi or crushed red-pepper flakes

Lime wedges, for serving

1. Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

2. Meanwhile, in a small bowl, mix together butter and miso paste.

3. Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

Corn on the Cob With Coconut and Lime

Yield: 4 servings

4 ears fresh corn, shucked

1 lime

4 tablespoons coconut oil

1/2 cup toasted unsweetened large coconut chips, finely chopped (or 3 tablespoons toasted unsweetened coconut flakes)

Kosher salt

1. Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

2. Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.

3. Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

Cacio e Pepe Corn on the Cob

Yield: 4 servings

4 ears fresh corn, shucked

4 tablespoons unsalted butter, at room temperature

1/4 cup freshly grated Parmesan

1/4 cup freshly grated pecorino

Fresh, coarsely ground black pepper

1. Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

2. Meanwhile, in a small bowl, mix together butter, half the Parmesan, half the pecorino, and a couple grinds of black pepper.

3. Slather hot corn with the cheesy butter. Sprinkle with the remaining cheese and top each with a little more black pepper.

Buffalo Corn on the Cob

Yield: 4 servings

4 ears fresh corn, shucked

2 tablespoons unsalted butter

2 tablespoons Buffalo-style hot sauce

1/2 cup crumbled blue cheese

Kosher salt and black pepper

1. Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

2. Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.

3. Slather hot corn with buffalo sauce. Sprinkle with the rest of the blue cheese.

New York Times

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