In a recent Talk of the South newsletter, we asked readers, “How do you season your corn?” Here are a few of the many responses:
Salt and pepper. But only if necessary. Silver Queen doesn’t need a thing. —Diane D.
In my family, only Duke’s mayo and salt and pepper would do. Can’t get it that way in public, so it’s an in-home guilty pleasure. —Ann W.
Just salt, butter, and curry powder. —Jim Z.
Truly sweet corn on the cob needs nothing but one hand and a set of good teeth. —Marna M.
Butter, as in roll it along the top of the stick. Salt, pepper, and, of course, Piggly Wiggly hot sauce. —Jack C.
With whatever is left on the grill from its last use. —Rob O.
Good corn only needs a little bit of butter and a sprinkle of Old Bay seasoning. —Crae R.
I use seasoned salt, generally dried parsley or oregano, and butter, of course. —Lisa L.
A mixture of chili pepper and lime juice brushed on before grilling. —Lynn T.
Corn needs good sweet butter, flaky salt, and cracked pepper. And please do not boil it to death. —Henriette H.
Butter, salt and pepper. (I’m fearful of using mayo. I might like it.) —Jere B.
Real butter. Salt. No funny stuff. —Anne P.
Sweet corn is the Rosetta Stone of summer! I start by soaking the husk in salted water, roast it in the husk on a hot grill for about ten minutes per side, then I shuck it, slather it with butter, and give it a generous sprinkle of elote (Mexican street corn) seasoning from Aldi. Corn-tastic! —Dan H.
Boil about 1–1.5 quarts of water. Add a stick of butter and a cup of milk, four large pinches of salt, and boil corn until tender. —Roberta W.
Wrap it in a paper towel and microwave it for about two minutes. Slather it with real butter and salt it good. —Linda G.
Butter and mashed capers. Heaven! —Sue Ellen J.
Lots and lots of real butter (I use Kerrygold Pure Irish Butter), and lots and lots of Tajin Clasico seasoning. On the grill, in the shuck, or however you want to do it. Easiest way: rub a shucked ear with butter, wrap it up in Press’n Seal, put it on a plate in the microwave, and nuke it three minutes on high. Unwrap and sprinkle good with Tajin. —Kay N.
Having grown up on a farm in East Tennessee, corn on the cob was called “roasting ears” or in our Tennessee dialect, “roastenears.” We always had homemade butter and seasoned with salt and pepper. Fine eating! —Louise B.
Butter and salt—nothing more, nothing less. —Rachel C.
We use kosher salt and several good shakes of Cajun Chef’s hot sauce made right here in Louisiana. It’s all you need. —Franklin R.
If it’s freshly cut and steamed in its husk, good, sweet corn on the cob needs no seasoning. —Cathy S.
Most importantly is having grilled corn. Then, you gotta mix sour cream with elote seasoning and roll it around. —Amy H.
Seasoning is just salt and pepper. To butter the corn, spread a piece of bread thickly with butter and, holding it in your hand, roll the ear in the bread. It’s fast and even. —Bob F.
Duke’s Mayo, squeeze of lemon, Old Bay, and cotija. —Darryl B.
Kerrygold Salted Irish Butter—nothing else needed! —Judy R.
Simply with great olive oil and plenty of salt and pepper. —Cheryl G.
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