How about a little dollop of cream cheese or sour cream, perhaps seasoned with chipotle powder, Old Bay, dill, or garlic?
Olive oil.
My favorite is simply butter, lime juice, salt, and lots of powdered chile of your choice (cayenne, ancho, guajillo, chipotle, etc.)
Point Reyes Original Blue Cheese Compound Butter
3/4-pound unsalted butter at room temperature
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, finely minced
Pinch gray sea salt
1/2 pound Point Reyes Original or other good quality Blue Cheese, crumbled
In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired.
With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving.
From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill.
Yield: enough for 20 portions
This is good stuff. I made it after watching a Michael Chiarello show - my husband initially was not even going to try it, but he ended up LOVING it.
This isn’t actually on the cob, but the other night my husband sauted corn (fresh off the cob) in butter and jalapeno. It was delicious.
if it’s good sweet corn, try it with nothing, not even need butter.
I’ll strongly second this! A little butter and chipotle powder is fantastic on corn.
Fenris