Jalapeño creamed corn: Simmer freshly cut corn kernels and some chopped jalapeño chile with a little milk just until corn is tender, then whirl a portion of the mixture in a blender until smooth. Return to pan and simmer briefly with a pinch of sugar, salt, and pepper. Stir in some shredded cheddar or jack cheese if you like.
Grilled corn with parm spread: Whisk together equal parts mayonnaise, Dijon mustard, and ketchup. Brush on grilled corn on the cob and sprinkle with parmesan cheese.