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.
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.