Plain corn is lovely, but toppings turn it into a party. Start with the classic: melted butter, salt, and a squeeze of lime. That’s your baseline, your always works friend.
Then, get wild. Sprinkle on crumbled cotija cheese and chili powder for a Mexican street corn vibe. Or go full elote mode and slather on mayo, then roll the ears in cotija and Tajín. Your taste buds will write you a thank-you note.
I once made a garlic herb butter with parsley, thyme, and a little lemon zest. I smeared it on hot Blackstone corn, and my neighbor, a man of few words, said, “This is the best corn I’ve ever had.” That’s the kind of review that keeps you cooking.
