Cheese & Mint rub for Corn on the Cob:
- 1/4 cup crumbled feta
- 3 TB unsalted butter, softened
- 1 lemon, zest of
- 3 TB chopped mint
- 2 1/2 tsp chopped thyme
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
Parmesan Cheese Butter:
- 1 ⁄4 C parmesan cheese
- 1 TB mayonnaise
- 4 TB butter
- 1 ⁄4 tsp - cayenne pepper
- 1 ⁄4 tsp - garlic powder Salt & Pepper to taste
- All by itself---Try rubbing cooked corn cobs with fresh limes & sprinkling with salt!
Pan Seared Corn on the Cob
- 3 TB water
- 1 1/2 tsp cider vinegar
- 1 tsp extra-virgin olive oil
- 4 ears corn, shucked
- 1 tsp unsalted butter
- 2 cloves garlic, minced
- 2 TB chopped fresh parsley
- 1/8 tsp salt
- Combine water and vinegar in a small bowl; set aside.
- Heat oil in a 10- to 12-inch skillet over medium-high heat.
- Add corn and cook, turning occasionally, until browned in spots, about 5 minutes.
- Add butter and garlic and cook, stirring constantly until fragrant but garlic is not browned, 10 to 20 seconds.
- Carefully pour in water and vinegar mixture (it will bubble vigorously).
- Immediately cover, reduce heat to medium, and cook, occasionally shaking the pan gently, until the corn is crisp-tender, about 3 minutes.
- Remove from heat; sprinkle with parsley, salt, and turn to coat. Serve corn with garlic and parsley sauce spooned over each cob.
Mexican Oven Roasted Corn on the Cob Oven
- 6 tablespoons (unsalted) butter
- 2 teaspoons chili powder
- 1/4 cup grated cotija cheese
- 1/4 cup freshly chopped cilantro leaves
- Juice of 2 limes
- Preheat oven to 350°
- Place corn, in its husks, directly on the oven rack.
- Roast until tender and cooked through (about 40-45 minutes.
- Peel down the husks.
- Rub each ear of corn with 1 tablespoon butter.
- Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.
(For more information on various ways to cook the corn, please see PDF)