It's pretty much impossible to mess up summer corn on the cob. It's basically a buttery, sugary dog toy for humans. In fact, it doesn't even need to be grilled. But there is one thing you can do with grilled corn that does manage to make it even better, and that's brushing, basting, or just plain drenching it in a range of sauces, butters, and other delicious seasonings.
Give it the full-on Mexican treatment
No one knows exactly who in Mexico invented the practice of slathering charred corn in mayo, rolling it in crumbly cheese, and finishing with chile and a squeeze of lime. But what we do know is that person was marked by genius. Once you start giving your corn the elote treatment, you might not want to stop. Good news is, the flavors work whether you're eating the corn straight off the cob or you've sliced it off.
Flavor with plenty of herbs
You can also sidestep the mayo and cheese and go straight for their dairy cousin, butter. It's a classic partner for corn, and when you infuse it with Mexican flavors like cilantro and lime, you get another super-summery way to enjoy your cobs.
Make it spicy, sweet, and smoky
Like cornbread, fresh corn also works well with honey and other rich barbecue-style flavors. Mix up one of these flavorful sauces, and you'll see.
Transform into an umami bomb
You can also take corn all the way to Japan—even though the vegetable isn't native to Asia, it's a common addition to ramen. And when you add miso to your butter, you get a savory spread that makes the sweet taste of corn even more addictive.
