One of the best summer sides is grilled corn on the cob—slightly sweet with a satisfying crunch, there’s nothing like it to spice up your summer barbecue or cookout. And while fresh corn on the cob is great as-is off the grill, or with just a little butter and salt, there are countless other ways that you can enjoy this
summer staple.

Start with fresh, in-season corn. Drizzle with olive oil, wrap in foil, and throw it on the grill over medium heat, rotating occasionally. Let cook for 15-20 minutes, then remove from the grill and give one of these toppings a try.

Note: These recipes allow for 4-6 pieces of corn.

Instructions:

1. In a bowl, combine butter, pressed garlic, dried thyme, parsley, salt, and pepper.
2. Spread onto hot corn with a basting brush.
3. Roll the corn in freshly grated parmesan cheese.

Instructions:

1. Spread low-fat mayonnaise onto hot corn.
2. In a bowl, combine grated cheddar cheese with cooked, chopped bacon.
3. Roll the corn in the bacon-cheddar mixture. Sprinkle with additional cheese, if desired.

Instructions:

1. In a small bowl, combine softened salted butter, garlic salt, and Old Bay seasoning.
2. Spread onto hot corn with a basting brush. Sprinkle with extra Old Bay, if desired.

Instructions:

1. Coat hot corn with the butter.
2. In a bowl, combine a finely diced chipotle pepper in adobo sauce, chopped fresh cilantro, lime juice, lime zest, and salt.
3. Spread onto corn with a basting brush.
4. Sprinkle corn with shredded Asiago cheese.

Instructions:

1. Mix together minced garlic and salt.
2. Whisk in dijon mustard, and then slowly add in the olive oil.
3. Once thickened, add lemon juice and then parsley.
4. With a basting brush, cover hot corn with 2 coats, then sprinkle with paprika and grated parmesan cheese.

Instructions:

1. Combine melted unsalted butter and lime juice in a bowl.
2. Spread onto hot corn with a basting brush.
3. Sprinkle with chili powder, grated cotija cheese, and chopped cilantro, if desired.