Sunday, August 29, 2010

Corn on the Cob Toppings

The corn is still beautiful and fresh in the grocery stores and farmers markets. And cheap. So corn on the cob is a common side dish these days. But, as delicious as it is, it can get a little repetitive when spread with the ubiquitous butter and sprinkled with salt and pepper.

Here are a few variations to take things to a new level:

  • Whisk together softened butter with minced fresh basil and grated lemon zest.
  • Mix 4 tablespoons softened butter, 1 1/2 tablespoons chopped fresh sage, 1 tablespoon lime zest and 1 tablespoon lime juice.
  • Stir freshly grated Parmesan and coarsely ground pepper into mayonnaise.
  • Puree oil-packed sun-dried tomatoes with their oil.
  • Mix 1 teaspoon each ground ginger, paprika and ground coriander with 1/2 teaspoon each ground cumin and turmeric. Brush the corn with oil, sprinkle with the spice mixture and grill. Serve with a spreadable sauce of chopped cilantro blended into yogurt.
  • Squeeze two heads of roasted garlic into a bowl and mix with 1 grated tomato and 2 tablespoons grated Parmesan. Cover the cooked corns with the mixture.
  • Mix a few crushed fennel seeds into softened butter along with a little orange zest.
  • And, of course, there's always the Mexican way: Grill your corn and then roll in melted butter. Slather with mayo, sprinkle with Cotija cheese and serve with a lime wedge.

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