Corn on the cob is so good boiled, I mostly have it without taking it through any elaborate "treatment" routine. A little salt, a little chilli powder, a dash of lime juice – rub it on and bite directly off the cob – that’s my usual mode of having boiled corn.
Then again, there is something to be said for the occasional exoticization.
Presenting for you my recipe of corn spinach and cheese. Serve it with garlic bread for a sumptuous weekend brunch.