Corn Topping Ideas
- 25 to of 25 ways to adorn corn on the cob proves that point. It’s a global survey of flavors that celebrates America’s melting pot.
- 8 toppings should cover 8 ears of corn and are good candidates for experimentation.
- 1 1 1 Oaxacan-Style
- 2 2 2 Maple-Mustard
- 1/4 2 (after, if boiling; before, if grilling) with olive oil. While cooking, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard and a pinch of allspice. Spread mixture on hot, cooked corn.
- 3 3 3 Barbecue Glazed
- 1/4 2 2 1/4 3 and grill. Meanwhile, combine 1/4 cup barbecue sauce, 2 tablespoons finely chopped onion, 2 tablespoons honey and 1/4 teaspoon coarse salt. Baste corn with mixture during last 3 minutes of grilling.
- 4 4 4 Olive Oil, Garlic and Parmesan
- 2 2 1 garlic cloves, 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Baste hot, cooked corn with mixture and sprinkle with grated Parmesan.
- 5 5 5 Chilies and Lime
- 6 6 6 Curry and Pistachios
- 2 1 tablespoons curry powder into 1 stick of hot melted butter. Drizzle on cooked corn and sprinkle with chopped pistachios.
- 7 7 7 Tuscan Blend
- 2 1 30 dried Italian herbs, such as McCormick’s Perfect Pinch blend of rosemary and sun-dried tomato, with 1 stick softened butter. Let sit for at least 30 minutes so that the dried herbs rehydrate. Spread over cooked corn.
- 8 8 8 Basil-Tomato
- 2 2 1 tomatoes and grate, then drain. Discard as much liquid as possible. Mix tomato pulp with 2 tablespoons finely grated Parmesan cheese plus 1 tablespoon finely chopped fresh basil. Season with salt and spread on cooked corn.
- 9 9 9 Cilantro and Sesame
- 1 2 stick softened butter with 2 teaspoons each toasted sesame seeds and chopped fresh cilantro. Spread on corn and sprinkle with more sesame seeds and kosher salt.
- 10 10 10 Tarragon and Lime
- 1 2 to 3 1 with 2 to 3 tablespoons of minced fresh tarragon and the zest of 1 large lime. Spread on hot, cooked corn.
- 11 11 11 Bacon-Cheddar
- Spread mayonnaise on warm corn. Roll in grated cheddar cheese and top with crumbled, cooked bacon.
- 12 12 12 Honey-Butter
- 1 1/2 2 softened butter with 1/2 teaspoon kosher salt and 2 tablespoons honey. Spread on hot, cooked corn.
- 13 13 13 Parsley and Chive
- 1 1/2 1 to butter with 1/2 teaspoon kosher salt and 1 tablespoon each (or more, according to taste) of finely chopped fresh parsley and chives. Spread on hot, cooked corn.
- 14 14 14 Fruit Chutney
- 1 3 stick melted butter with 3 tablespoons fruit chutney, like Major Grey’s. (You could even use marmalade.) Drizzle over hot, cooked corn.
- 15 15 15 Guacamole
- Spread homemade or prepared guacamole over hot, cooked corn. Top with a squeeze of fresh lime.
- 16 16 16 Bacon-Wrapped
- to 350-degree 20 to 25 of bacon to make a spiral and brush lightly with honey. Grill on medium or roast in a 350-degree oven, either for 20 to 25 minutes. Turn several times during cooking so that bacon cooks evenly.
- 17 17 17 Pesto and Parmesan
- You won’t need butter or oil when you spread pesto over hot, cooked corn. Sprinkle with grated Parmesan.
- 18 18 18 Goat Cheese and Thyme
- 2 2 1 1 softened butter with 2 ounces goat cheese crumbles, 1 tablespoon fresh thyme (or 1 teaspoon dried). Season with freshly ground black pepper and kosher salt. Spread on hot, cooked corn.
- 19 19 19 Cinnamon Sugar
- 1 to 1 each cinnamon and sugar to 1 stick melted butter. Drizzle on hot, cooked corn.
- 20 20 20 Cumin and Pepper
- 1 1/2 1 to butter with 1/2 teaspoon cracked black pepper, 1 teaspoon cumin seeds and coarse sea salt to taste. Spread on hot, cooked corn.
- 21 21 21 Garlic and Old Bay
- 1 1 1/2 softened butter with 1 minced garlic clove and 1/2 teaspoon Old Bay seasoning. Spread on cooked corn and sprinkle with more Old Bay and kosher salt.
- 22 22 22 Lemon-Pepper
- 1 tablespoons lemon-pepper blend with 1 stick softened butter and spread over hot, cooked corn. Garnish with lemon zest.
- 23 23 23 Jamaican Sweet Corn
- 1/2 1 1/2 1 1/4 1/2 1 curry powder, 1 teaspoon grated ginger, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cinnamon and 1 tablespoon lime juice. Spread mixture on hot, cooked corn and roll in toasted coconut.
- 24 24 24 Spicy Asian Glaze
- 1/4 1/4 2 2 sauce, 1/4 cup honey, 2 tablespoons reduced-sodium soy sauce and 2 tablespoons lime juice. Brush on corn and grill or roast, basting and turning several times. Before serving, sprinkle with sesame seeds and sliced scallions.
Remove husks from corn just before cooking. Remove as much of the fine silky thread as you can by running your hands over the cobs and pulling them out. A wet paper towel will remove the rest.
To boil: The trick to cooking fresh corn is not to overcook it. Bring a large pot (a 6-quart stock pot will fit 4 to 5 large ears) full of water to a boil. Add corn. When water boils again, which will take a few minutes, corn will be cooked but still crisp. If you want the kernels softer, let it boil for another 3 minutes or so. Some people add sugar to water but you should not add salt. It will make the corn tough.
To grill: Heat grill to medium. Grill corn, turning occasionally until all sides are charred and kernels are tender, 20 to 25 minutes. To grill in the husks, peel the papery layers back, remove silks and then return husks to original position. Soak corn in water for about 15 minutes to prevent the husks from burning on the grill and to allow corn to steam a bit.
To roast: Corn on the cob can be roasted in the oven – 30 minutes at 375 degrees – in or out of the husk. When corn is in the husk, use the same technique for roasting as you do for grilling, placing the ears directly on the oven rack grate. If you remove the husk, place ears on a baking sheet and turn them a couple of times during cooking. Corn without the husks can also be wrapped in foil before roasting. This is an especially good technique if you spread with flavored butter first.
Read more here: http://www.newsobserver.com/2014/07/22/4020268/25-ways-to-top-corn-on-the-cob.html?sp=/99/106/139/#storylink=cpy