When the heat of summer hits and its bounty finally brings sweet corn, there’s no better way to celebrate than by throwing some ears on the grill.
Eating corn right off the cob is so satisfying and the smokiness from the grill only adds to the depth of flavour to these sweet ears. Most people dress their corn the classic way, slathering on butter and salt before gnawing away. But grilled corn on the cob is basically a blank canvas, perfect for adding flavours and toppings.
This summer, skip the butter and get creative with one of these five ways to top your cobs.
Spread with a little butter then add Za’atar, a Middle Eastern spice blend. Top with feta cheese and a squeeze of lemon.
Mix equal parts grainy mustard and maple syrup to make corn on the cob that begs to be served with ribs.
If you are reminiscing about breakfast, test out this recipe that mimics the best bagel flavour out there. Give your corn a good smear of either butter or cream cheese and sprinkle with equal parts dehydrated onions, poppy seeds and sesame seeds.
Add a bit of Korean flare to your corn on the cob by drizzling mayonnaise and gochujang, a sweet-and-savoury Korean condiment, over the corn. Sprinkle with sliced green onion and toasted sesame seeds.
Cacio y Pepe
Italians know that the best way to top their pasta is simply with butter, Parmesan, salt and pepper. Adopt the Italian mentality, but apply it to corn. Slather your cob with butter, then sprinkle liberally with finely grated Parmesan cheese. Finally, season with fresh ground pepper and a pinch of salt.
Can’t get enough summer corn? Try these 40 Fresh Corn Recipes.