Corn on the Cob (8)Variations

By Side Passion

Ingredients

• Olive Oil, Garlic and Parmesan:
• 4-5 4-5 ears 4-5 large ears of corn.
• 2 2 1 bowl, combine 2 grated garlic cloves, 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Baste hot, cooked corn with mixture and sprinkle with Parmesan.
• Chilis and Lime:
• Tuscan Blend:
• 2 1 30 of dried italian herbs with 1 stick of softened butter. Let it sit for at least 30 minutes so that the herbs rehydrate. Spread over cooked corn.
• Garlic and Old Bay:
• 1 1/2 stick softened butter with 1 minced garlic clove and 1/2 teaspoon old bay seasoning. Spread on cooked corn and sprinkle with more old bay seasoning and kosher salt.
• Lemon-Pepper Blend:
• 2 1 tablespoons of a lemon-pepper blend seasoning with 1 stick softened butter and spread over hot corn.
• Jamaican Sweet Corn:
• 1/2 1 1/2 1 1/4 1/2 1 1 1/2 tablespoons curry powder, 1 teaspoon grated ginger, 1/4 teaspoon cayenne pepper, 1/2 teaspoon cinnamon and 1 tablespoon lime juice. Spread mixture on hot cooked corn and roll in toasted coconut.
• 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.
• Spicy Sriracha:
• 1 2 stick softened butter with 2 tablespoons fiery Sriracha sauce. Spread on hot cooked corn. Garnish with chopped fresh herbs such as parsley or cilantro.

Preparation

Step 1

To Boil: Bring a large pot full of water to a boil. Add the corn. When the water boils again, which will be a few minutes, the corn will be cooked but still crisp. If you want the kernels a little softer, let it boil for another 3 minutes or so. Some people add sugar to the water, but you should never 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, 20-25 minutes. If you want to grill in the husks, you'll need to peel the papery layers back, remove the silks and then return the 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*-in or out of 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 the 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.