Right now fresh corn on the cob is readily available. There are many ways to grill and cook it and I'm always looking for different ways. The other day my local newspaper, The Augusta Chronicle, published a number of recipes for corn on the cob. Some in the oven and some on the grill. I have not tried all of them but that doesn't stop me from sharing them with y'all.
BLUE CHEESE CHIVE BUTTER: Mash together 4 tablespoons softenbutter with 4 tablespoons crumbled blue cheese. Stir in 2 table spoons finely chopped chives and 1/2 teaspoon ground black pepper. Spread on hot corn on the cob.
OLD BAY Boil: Bring large pot of water to a boil. Season heavily with OLD BAY. Boil husked ears until tender, about 5 minutes.Serve with butter and additional sprinkle of Old Bay.
CHILI LIME: Spread cooked ears of corn on a platter. Sprinkle with fresh lime juice, finely grated lime zest, ground cumin, minced serrano chili and salt.
SPREADABLE BACON: Cook 1 slice of bacon per ear of corn. Crumble the bacon and process in a food processer until finely chopped. Add 1 T of butter per ear, a pinch of salt and pepper and 1/2 tsp balsamic vinegar. Spread on hot corn.
HERB VINAIGRETTE: In a small bowl whisk together 1 T Dijon Mustard, 3 T red wine vinegar, a heft pinch of salt and black pepper, 3 T olive oil and 2 T chopped fresh thyme. Drizzle on corn.
TOASTED ALMOND AND TARRAGON: Spread 1/2 cup ground almonds on a rimmed baking sheet. Bake at 350 degrees until golden and toasted, about 8 minutes. Allow to cool. Mix in 2 T finely chopped fresh tarragon and 1/4 teaspoon Kosher salt. Coat each hot earn with butter then roll in the almond-tarragon mixture.
TOASTED MARSHMALLOW: Husk 6 ears of corn, skewer with long skewers and coat lightly with cooking spray. Grill over medium-high heat until tender and highly charred, turning frequently. Spread each ear with a couple of tablespoons of marshmallow spread (Fluff). Turn the grill flame up (or use a camp fire) and toast the marshmallow on all sides.
SMOKED FETA AND PEPPER: Finely crumble 1/2 cup smoked feta cheese. Mix in 2T finely chopped pickled jalapeno peppers. Coat each hot ear of corn with butter then roll in the cheese and pepper mixture.
JERK GRILLED:; Whisk together 1T water and 2T molasses. Using a pastry brush, lightly coat four ears of corn with the molasses mixture. Sprinkle with purchased or homemade jerk seasoning. Grill over indirect heat until tender.
SAFFRON AND OLIVE CREAM: Mix 2 T minced Kalamata olives, 2 T minced green olives, a pinch of saffron and a pinch of black pepper into 1/4 cup mascarpone cheese. Spread over hot corn.
Dee
