Fri | Jul 21, 2017

10 fresh ways to dress corn on the cob

Published:Thursday | August 7, 2014 | 8:00 AM
There are so many ways to enjoy corn.
Corn with chilli lime seasoning.
Fresh corn with toasted marshmallow.
1
2
3
4

It's hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt.

But we figured we'd give it a try anyway. And we quickly learned that fresh corn is a splendid foundation on which all manner of flavour combinations can be built, from sweet (check out the Fluff masterpiece below) to savoury (bacon, anyone?) to spicy (chilli lime!). So use our list as a starting point and see how many directions you can go with your corn.

Blue cheese chive butter

1.Mash together 4tbsp softened butter with 4tbsp crumbled blue cheese. Stir in 2tbsp finely chopped chives and half teaspoon ground black pepper. Spread on hot corn on the cob.

Old bay boil

2.Bring a large pot of water to a boil. Season heavily with Old Bay Seasoning. Boil husked ears of corn until tender, about 5 minutes. Serve with butter and an additional sprinkle of Old Bay.

Spreadable bacon

3.Cook one slice of bacon per ear of corn. In a food processor, crumble the bacon and process until finely chopped. Add 1tsp of butter per ear, a pinch of salt and black pepper, and half teaspoon balsamic vinegar. Spread on hot corn on the cob.

Herb vinaigrette

4.In a small bowl, whisk together 1tbsp Dijon mustard, 3tbsp red wine vinegar, a hefty pinch of salt and black pepper, 3tbsp olive oil and 2tbsp chopped fresh thyme. Drizzle over the corn.

Toasted almond and tarragon

5.Spread half cup ground almonds on a rimmed baking sheet. Bake at 350F until golden and toasted, about 8 minutes. Allow to cool. Mix in 2tbsp finely chopped fresh tarragon and quarter teaspoon kosher salt. Coat each hot ear of corn with butter, then roll in the almond-tarragon mixture.

Toasted marshmallow

6.Husk six ears of corn, skewer with long skewers, and coat lightly with cooking spray. Grill over medium-high until tender and lightly charred, turning frequently. Spread each ear of corn with a couple tablespoons of marshmallow spread (fluff). Turn the grill flame up (or use a campfire) and toast the marshmallow on all sides.

Smoked feta and pepper

7.Finely crumble half cup smoked feta cheese. Mix in 2tbsp finely chopped pickled jalapeno peppers. Coat each hot ear of corn with butter, then roll in the cheese and pepper mixture.

Jerk grilled

8.Whisk together 1tbsp water and 2tbsp molasses. Using a pastry brush, lightly coat 4 ears of corn with the molasses mixture. Sprinkle all over with purchased or home-made jerk seasoning. Grill over indirect heat on well-oiled grates until tender.

Chilli lime

9.Spread cooked ears of corn on a platter. Sprinkle with fresh lime juice, finely grated lime zest, ground cumin, minced serrano chilli and salt.

Saffron and olive cream

10.Mix 2tbsp minced Kalamata olives, 2tbsp minced green olives, a pinch of saffron and a pinch of black pepper into quarter cup mascarpone cheese.

fresh ways to dress corn on the cob

fresh ways to dress corn on the cob

fresh ways to dress corn on the cob

fresh ways to dress corn on the cob

fresh ways to dress corn on the cob

fresh ways to dress corn on the cob

fresh ways to dress corn on the cob