"Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer," writes Connie Lou Hollister of Lake Odessa, Michigan. "Parsley, chili powder and cumin accent the corn's just-picked flavor."
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland