Grandpa Ed, my Dad, provided this collection of good stuff to amp up corn-on-the-cob for the 2016 edition of our recipe collection. He even provides a quick tutorial on the proper way to eat corn!

Submitted by Grandpa Ed, from Erin Phraner at Good Housekeeping

◊ Pizzaiola Spread: Grate 2 vine-ripe tomatoes, seeded, using a coarse box grater; strain and press out all excess liquid. Stir in 2 tbs. finely grated Parmesan cheese, 1 to 2 tsp. finely chopped basil, and 1/4 tsp. salt. Spread on corn.

◊ Toasted Sesame Butter: Stir together 4 tbs. salted butter, softened; 1tsp. white sesame seeds; 1/2 tsp. finely chopped cilantro; and 1/4 tsp. toasted sesame oil. Spread on corn; sprinkle with more sesame seeds.

◊ Mexican-style street corn: Spread low-fat mayonnaise on still-warm corn. Roll in 1/2 cup crumbled Cotija or feta cheese. Sprinkle with chili powder. Serve with lime wedges for squeezing.

◊ Garlic-Old Bay Butter: Stir together 4 tbs. salted butter, softened; 1 small clove garlic, pressed; and 1/4 tsp Old Bay Seasoning. Spread on corn.

◊ Bacon-Cheddar: Spread low-fat mayonnaise on still-warm corn. Roll in 1/2 cup grated Cheddar cheese and 5 strips bacon, chopped.

Corn, How to eat: eat left to right

Butter and eat corn only a few rows at once, munching through it horizontally. If you eat the corn in rings, kernels and butter will end upon your cheek as you turn the cob.