Corn on the cob—along with session beers, watermelon-vodka bombs, and this sunscreen flask—is a summer essential. It is the go-to backyard cookout side dish, no matter if it’s basted with soy and sweet chili sauce or served simply with butter, salt, and pepper. We’ve traveled the globe (a.k.a our favorite cooking websites) to gather some international corn on the cob inspiration.

From an Indian dish of blistered kernels rubbed with lime, chili, and salt, to a very American bacon-wrapped corn recipe, here are nine global takes on corn on the cob.

Bacon-Wrapped

corn_baconwrapped
Country: United States
Recipe: Martha Stewart
Nothing says U.S.A. like bacon, which makes bacon-wrapped corn as American as it gets. This recipe is a cakewalk: Wrap corn in smokey strips of bacon, secure with a tooth pick, sprinkle with salt and cayenne pepper, and broil or grill. Serve this with pasta salad for the best (and most ‘Murican) backyard dining experience of the summer. (Photo: Martha Stewart)

Elotes

corn_elote
Country: Mexico
Recipe: Serious Eats
“This is the best way to serve corn, period,” according to Serious Eats. We’re fans, too. The Mexican street food is irresistible: smokey grilled corn is slathered with a mixture of mayonnaise, sour cream (or Mexican crema), salty cotija or feta cheese, minced garlic, chili powder, and cilantro. Do serve with lime wedges. (Photo: Serious Eats)

Okonomiyaki-Style

corn_japan
Country: Japan
Recipe: Andrew Carmellini 
This fusion recipe from chef Andrew Carmellini combines the flavors of Mexican elotes and Japanese okonomiyaki—a pancake made with different add-ins like cabbage, bean sprouts, shrimp, and bacon. The result? A corn on the cob that’s ridiculously high on the umami scale. Kewpie mayonnaise goes on first, followed by yakisoba sauce, furkikake seasoning, bonito flakes, and scallions. (Photo: Andrew Carmellini)

Taiwanese Grilled Corn

corn_taiwanese
Country: Taiwan
Recipe: Tiny Urban Kitchen
This is a night market staple in Taiwan. Corn is basted with a mixture of garlicky soy paste and sweet chili sauce while the kernels blacken over a flame. Traditionally, the charred corn is slathered with lard right after it’s finished cooking, but butter or oil works well, too. (Photo: Tiny Urban Kitchen)

Makai Paka

corn_africa
Country: Africa
Recipe: Masala Mommas
This East African-style corn coconut curry is a great alternative for when you’re sick of grilling. The cobs are cut into thirds and simmered until tender in water seasoned with masala (a spice mixture containing turmeric powder, ground green chillies, and ground coriander). Coconut milk, chopped cilantro, and lemon is then added, resulting in a spicy and fresh-tasting curry. (Photo: Masala Mommas)

Bhutta

corn_bhutta
Country: India
Recipe: Monsoon Spice
This is an incredibly popular street food throughout India. Roasted ears of corn are rubbed with lime, salt, chile powder, and chile flakes for a spicy and satisfying snack. (Photo: Monsoon Spice)

Italian-Style

Italian-Style Corn
Country: Italy (by way of the U.S.)
Recipe: Serious Eats
While it’s definitely not traditional to Italy, Parmesan and Pecorino Romano-topped corn on the cob is delicious. In this Serious Eats recipe, the corn is smeared with garlic butter before it is coated with cheese and chopped parsley. (Photo: Serious Eats)

Harissa Butter Corn

corn_harissa
Country: The Middle East
Recipe: Family Fresh Cooking
One of our favorite condiments, harissa, lends a helping hand in the flavor department to this stellar corn dish. The pepper paste is combined with softened butter and used to baste the corn. (Photo: Family Fresh Cooking)

Balinese-Inspired

corn_balinese
Country: Bali
Recipe: Chopstick Diner
This dish pays homage to a Balinese barbecued street food staple. The corn is brushed with butter infused with fresh Kaffir lime leaves, then grilled. If you can’t find fresh lime leaves, lime zest is a good substitute. (Photo: Chopstick Diner)