{Bite: Grilled Corn On The Cob 5 Different Ways}

One of my favorite things about New York is one day you can wake up, go outside, and at the end of your street there is a mile long street festival happening. This is exactly what happened this past weekend - I went out to walk my dog and the moment I stepped out of my apartment the air was filled with all sorts of amazing food smells. As we walked down the street we noticed that a street fair was going on and at the end of my street there stood my favorite stand - the Mexican-style grilled corn on the cob stand! So for today's post I thought I would share how you can make your own street-style corn - 5 different ways:

BACON-CHEDDAR
Spread low-fat mayonnaise on still warm corn. Roll in 1/2 cup grated cheddar cheese and 5 strips cooked bacon, chopped.

MEXICAN-STYLE STREET CORN
Spread low-fat mayonnaise on still warm corn. Roll in 1/2 cup crumbled cotija or feta cheese. Sprinkle with chile powder. Serve with lime wedges for squeezing.

PIZZAIOLA SPREAD
Grate 2 vine-ripe tomatoes, seeded, using a coarse box grater; strain and press out all excess liquid. Stir in 2 tablespoons finely grated Parmesan cheese, 1 to 2 teaspoons finely chopped basil and 1/4 teaspoon salt. Spread on corn.

TOASTED SESAME BUTTER
Stir together 4 tablespoons salted butter, softened; 1 teaspoon white sesame seeds; 1/2 teapsoon finely chopped cilantro; and 1/4 teaspoon toasted sesame oil. Spread on corn; sprinkle with more sesame seeds.

GARLIC–OLD BAY BUTTER
Stir together 4 tablesoons salted butter, softened; 1 small clove garlic, pressed; and 1/4 teaspoon Old Bay seasoning. Spread on corn; sprinkle with more Old Bay seasoning, if desired.

Recipes and corn pics from Food + Femininity