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Corn on the Cob - Variations

Writer's picture: Luci, Michele, and BillaLuci, Michele, and Billa

By Billa


We’re in the midst of corn on the cob season. And while plain grilled corn is great, sometimes you want to make it different. This week I tried three new ways to serve corn on the cob.


For the first version, I picked some herbs in the garden, chopped them up, and stirred them into Greek yogurt with salt and black pepper. Then, I brushed the mixture on top of grilled corn.

Chives, thyme, basil, and sage




Chopped herbs mixed into Greek yogurt













The result was tasty, but messy when picked up.


Next, I made my own version of Mexican street corn. For two ears, I whisked together 2 tablespoons of mashed feta cheese, 1 tablespoon each of sour cream and mayonnaise, a teaspoon of lime juice, and a pinch of garlic powder, ground chili pepper, dried cilantro, and sea salt. After rubbing the mixture on the grilled corn, I sprinkled it with red chili pepper flakes to add some more zing.

It too was tasty and somewhat messy.


Finally, I wanted to make corn that was tasty, a bit spicy, and neater to eat. After rubbing 2 teaspoons of extra-virgin olive oil on each grilled cob, I sprinkled on it about a tablespoon of parmesan, 1/2 teaspoon of chili powder, and 1/4 teaspoon each of ground cumin, ground coriander, and Kosher salt.

That was tasty, somewhat spicy, and not messy at all.

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