Corn is a long-established summer essential—and for good reason: Those juicy, sweet kernels can’t be beat alongside a hot dog, hamburger or, well, anything. But plain butter and salt can get old after awhile… I’m shaking things up this summer with some easy but exciting toppings.
Basil-Parmesan Corn on the Cob: This compound butter shows off two of my favorite Italian ingredients.
Sweet Mesquite BBQ Corn on the Cob: Sweet mesquite dry rub gives you big flavor with little effort.
Cheesy Chipotle Corn on the Cob: With only three ingredients, this is the easiest culinary trip to Mexico you’ll take.
Creamy Jalapeño Corn on the Cob: Cream cheese balances the jalapeño’s heat for just the right amount of spiciness.
But wait, you’re not sure how to cook your corn? There’s no question, the easiest way is in the microwave! Here’s how you do it:
- Leave your corn in its husk and place 1-4 ears in the microwave for 3-5 minutes.
- Corn will be hot, so use a kitchen towel or potholder to remove it from the microwave, then let it cool.
- Cut the bottom ends off the corn and slide it out of the husk. No stringy silk to deal with!