We just got lots of ears of corn from a friend. They are very, very good, locally grown, and I prefer them with butter and some salt. But that gets boring after a while. What else can I put on the corn?
Pepper and seasoned salt.
Damn. Now I’m hungry. 
Chipotle powder or smoked paprika is nice.
Peanut butter (it’s better than it sounds).
Tabasco. Back when my friend and I were testing the theory that Tabasco would work on just about everything, corn on the cob was one of the better results. (Waffle Crisp didn’t work so well. Neither did vanilla yogurt. Blueberry pancakes were surprisingly non-suckish.)
Lemon juice and salt, plus I’m gonna filch some of silenus’s chile powder. Grilling them is good, though not exactly putting something on the corn, I guess.
A while back I saw some recipes for herbed butters, like dill, chives, basil, or even rosemary (they used oil). You just put the herb and some butter in a food processor and whizzed them around until nearly smooth. I’ve never had enough corn on the cob to get tired of plain old butter, salt, and pepper, so I’ve not tried them.
Penzey’s has a chipotle powder that is wonderful! I’ve been sprinkling it on damn near everything lately. 
Water… then perhaps boiling. OR:
Fire… in grill (aluminum foil is optional).
Garlic butter and black pepper is my favorite combo for corn on the cob, boiled or grilled.
I also like it raw, with just a sprinkling of either salt or sugar (never both). But then, I’m known to be a trifle odd.
Back when I used to work at a restaurant one of our diswashers would sometiomes walk around on his lunch break with a styrofoam cup of what appeared to be fresh cut corn and mayonaise! It always kind of grossed me out until I tried it and was pleasantly surprised, it is excellent.
I believe an alternative would be to make the spicy, parmesan, mayonaise and slather it on the corn while still on the cob. I think this a popular treatment as well, however I’ve only had it in a salad form cut from the cob.
Here is a traditional recipe for this Mexican delicacy.
TROLES ELOTES
This is a traditional Mayan recipe but it is know all over Mexico.
2 cans of corn
Mayonnaise
Red pepper powder
2 Limes
Parmesan Cheese
Salt to taste
Empty two cans of corn into medium pan and heat till hot, you may have to add some water to it, about 1 cup. When corn is heated scoop it out with a slotted spoon into a 8oz cup and add a big scoop of mayonnaise about 1-2 TBS. depending on how much you like. Add juice from half a lime, sprinkle red pepper powder and parmesan cheese on top. Best served hot.
Serves about 4
Mayonnaise. By itself.
Coffeemate. It’s really good. Honest.
Butter and Old Bay seasoning.
pesto
Herb butter or chilli oil.
mustard seed oil
fresh lime juice
red pepper
Nothing.
If it’s really good really fresh and sweet corn, I love just eating it plain. Mmmmmmmm …
But if you’re really getting “corn overload” from having eaten so much, try aeoli. Or maybe Thai peanut sauce, if you like the spicy end of things.
Cayenne Pepper!
I never thought about it until I was at the roast corn booth at the farmer’s market and they had a can of it by the salt.
I second this!
Cook the corn using a direct heat source, so either out on the grill, or under the broiler, then sprinkle on chili powder and lemon juice. Its very good.
You could also tried curried corn on the cob:
Cut about 2-3 ears of corn into about 4 pieces, and boil till slightly tender in salted water. Make a paste from 2-3 tablespoons of tomato puree, and around a tablespoon of ground, roasted cumin and corriander seeds, salt and chili to taste. In a saucepan, heat a couple of tablespoons of vegetable oil. To the hot oil, add some black mustard seeds, and let ‘pop’. Then, add the paste to the oil, and some water to thin the paste out a tiny bit. Add some tinned corn off the cob, if you want, and the boiled pieces of corn on the cob, add coconut milk, and leave to simmer for a while before serving.