Corn on the cob is one of the best things about summer. It's delicious, healthy, takes two seconds to make, and, best of all, it's cheap as dirt! Where I'm from, you can get it at 25 cents an ear, pretty much all summer long. If you're getting tired of plain corn on the cob with butter and salt, try this super easy recipe:
Cook the corn through as usual, whether boiling, grilling, or roasting.
Mix mayonnaise (about a quarter cup) with a tablespoon or less of softened butter, cayenne pepper to taste, and a squeeze of lime.
Crumble or shred a few ounces of Oaxaca cheese into the bowl (don't be intimidated by the name, it's like Mexican mozzarella and you can get it for around three bucks in the regular dairy section of the grocery store).
Mix everything up and smear on the hot corn. This is very messy to eat, but it tastes awesome.
Note: If you're unlucky enough to have braces, you can also make this esquite by cutting the corn off of the cob and mixing it in a coffee mug with a spoonful of the mayo mixture. Some people prefer the cup style (less flossing required later), but that's just too much work for me, plus the cob version is how they sell it at stands in Mexico.
