The time has come to tantalize your taste buds with some tender, tasty corn on the cob, an All American summer staple. Think you know how to prepare it? Think there’s only one way to do it right? Au contraire! We are here to share with you several variations on the theme of preparing this delicious, mouthwatering, succulent summertime side dish, and we are willing to bet there’s at least one (probably more) way that you have never tried . . . yet!

1. From the Spicy Southern Kitchen, here’s what they say is the “best way to cook corn on the cob”. Fill a large pot about half full with tap water, and bring it to a boil. Add one cup of milk and one stick of salted butter to the boiling water. Add 6-8 ears of corn with husks and silks removed. (Cut ears of corn in half if desired.) Reduce heat and simmer corn for 6 to 8 minutes. Remove corn from pot and serve. You may not need to add more salt or butter, as this corn will already be very flavorful.
2. From All Recipes.com, here’s “Jamie’s Sweet and Easy Corn on the Cob” for those who like a little sugar with their corn. Fill a large pot about 3/4 full of water and bring to a boil. Stir in two tablespoons of white sugar and one tablespoon of lemon juice, until the sugar is fully dissolved. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
3. From My Recipes.com, here’s a simple recipe for grilled corn. Combine ½ cup butter or margarine, melted, with 1 teaspoon salt, ½ teaspoon pepper, 1/8 teaspoon red pepper, and 1/8 teaspoon garlic powder in a small mixing bowl and mix well. Brush ears of corn with butter and seasoning mixture. Wrap each ear of corn in heavy duty aluminum foil. Place wrapped corn on a rack over medium coals and cook 45 minutes or until tender, turning often.
4. From the Food Network and world famous Bobby Flay, here’s a recipe for “Perfectly Grilled Corn on the Cob”. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear, fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or until kernels are tender when pierced. Remove the husks and eat corn on the cob or remove the kernels with a sharp knife. Serve with:
   1. BBQ Butter: 2 Tablespoons canola oil, ½ small red onion, chopped, 2 cloves garlic, chopped, 2 teaspoons Spanish paprika, ½ teaspoon cayenne powder, 1 teaspoon toasted cumin seeds, 1 Tablespoon ancho chili powder, ½ cup water, 1-1/2 sticks unsalted butter slightly softened, 1 teaspoon Worcestershire sauce, salt and freshly ground black pepper (combine in food processor and blend until smooth) and/or
   2. Herb Butter: 2 sticks unsalted butter at room temperature, ¼ cup chopped fresh basil, chives, or tarragon, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper (combine in a food processor and blend until smooth). Spread over the corn while hot.
5. From com, here’s a recipe for “Simple Oven-Roasted Corn on the Cob”. Preheat oven to 450 degrees. Remove husks and silks from corn. Butter corn and wrap in foil. Place on cookie sheet and roast for 20 to 25 minutes. Of course, you can sprinkle any of your favorite seasonings on the corn after buttering, or borrow one of Bobby Flay’s flavored butter recipes, above. Some say this method results in more flavorful corn than when boiling the ears in water. Tip: Line your cookie sheet with a baking sheet to catch any butter that may seep through the foil.
6. Since we all know everything tastes better with bacon, here’s another recipe recommended by Southern Living for tasty “Peppered Corn on the Cob”. This recipe is on the opposite end of the preparation time spectrum, as it cooks for several hours in a slow cooker or crockpot. The bacon imparts a smoky flavor that makes this corn dish like no other. You will need a 5-quart capacity cooker to handle six ears of corn with the ends and husks removed. Combine 6 tablespoons softened butter and 4 garlic cloves, pressed in a small bowl. Rub garlic butter evenly over ears of corn. Sprinkle evenly with 1 teaspoon freshly ground black pepper and ½ teaspoon of salt. Wrap each ear of corn with two fully cooked bacon slices, and secure them to the corn with wooden picks. If you don’t want to wrap the bacon around the corn, simply chop the bacon and sprinkle on top of the corn in the cooker. Place corn in a 5-quart slow cooker, add 1/2 cup chicken broth and 1 jalapeño pepper, minced, and cook on low 3 to 4 hours or until corn is tender.

For more ideas on what to top your golden ears of corn with, try one or more of these creative ideas:

• Oaxaca style topping: 2 tablespoons mayonnaise, 2 tablespoons sour cream, 3 tablespoons finely grated Parmesan cheese, 1 to 2 tablespoons chili powder, salt and pepper. Best used with grilled corn. First coat each corn cob lightly with cooking spray and sprinkle with salt and pepper before placing corn on food grate of grill. Stir mayonnaise and sour cream together. When ready to serve, spread corn evenly with mayonnaise mixture and sprinkle with cheese and chili powder. Squeeze lime wedges over corn.
• Cheesy corn topping: Chili powder, smoked paprika, and lime wedges give grilled corn a Southwestern touch. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Cotija or Parmesan cheese. Serve with fresh lime wedges.
• Jalapeno Lime topping. Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro, and lime juice. Stir together 1/2 cup butter, softened, 1 jalapeño pepper, seeded and minced, 1 small garlic clove, pressed, 1 tablespoon lime zest, 1 tablespoon fresh lime juice, and 2 teaspoons chopped fresh cilantro.

Whether you boil it, grill it, oven roast it, or slow cook it, top it with cheese, or dribble it with lime juice, the sweet, salty, savory, smoky flavors of these different recipes for the ever popular, lip smacking side dish of corn on the cob will surely have your guests asking you for second servings this summer. And, if by some miracle you find yourself with leftover corn, which we highly doubt, you can serve it up the next day in this quick and easy corn casserole recipe.

For a fun addition to your corn, try our adorable Dog Corn Holder Set.