Corn on the cob: Three ways

Forget the boil and butter method. Try these three simple ways to spice up your summer corn on the cob: Mexican, curried and honey butter.

Corn on the cob is an end-of-summer staple but aren’t you sick of the normal butter route? These three quick-and-easy variations will keep things interesting so you can enjoy all of that deliciously sweet end-of-season corn without getting bored.

Serves 4

Ingredients:

• 4 ears corn, husked
• 2 tablespoons softened butter
• 2 tablespoons mayonnaise
• 1 tablespoon chili powder
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 lime

Directions:

1. Place corn in a large pot filled with water, cover and bring to a boil. Once boiling, let cook for an additional 3 minutes then remove corn from water and set aside to cool for about 5 minutes.
2. Coat each ear of corn with the butter.
3. Next, coat with the mayonnaise.
4. Sprinkle the chili powder on next, then season with salt and pepper.
5. Garnish with the cilantro and a squeeze of lime on each piece.

More corn recipes

Mexican corn on the cob
Roasted corn with sour cream, chili and cheese recipe
8 things to do with grilled corn on the cob