Inventive ways to take a favorite summer side way beyond classic!
1. ITALIAN-BAKED CORN ON THE COB
1 half dozen corn husked
8 oil packed sun-dried tomatoes w/ oil
3 tablespoons goat cheese
2 cups bread crumbs
2 tablespoons butter
1/2 cup parmesan cheese
– Using a small food processor, puree sun dried tomatoes and goat cheese
– In a non stick skillet, toast 1.5 cups of bread crumbs in butter
– Spread some tomato mixture on husked corn
-Lightly coat with bread crumbs and place on rack lined baking sheet
-Bake at 375 degrees until tender, about 15 minutes
-Sprinkle with parmesan cheese
2. MEXICAN CORN CHEESE DIP
3 (11 ounce) cans mexicorn whole kernel corn, drained
2 cups shredded cheddar cheese
1 (7 ounce) can diced green chilies
2/3 cup green onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup mayonnaise
1 (8 ounce) container sour cream
-In a medium to large bowl, Combine sour cream,mayonnaise and cumin
-Stir well
-Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture
-Stir with a wooden spoon (are whatever you have) til all is combined
-Cover and chill for 2 hours or overnight
(overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips
3. BACON WRAPPED GRILLED CORN ON THE COB
8 ears corn
1 lb bacon
water, for soaking
butcher string
-Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk
-Remove the corn silk (you can use a soft brush to ensure that all the silk is removed)
-Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill
-Preheat grill to medium temperature
-Remove the soaked corn from the water and pat dry
-Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels.
-Tie the husks down with butcher string; repeat with all ears of corn
-Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender
-Cut the butcher string away from the husks and serve
4. SWEET CORN PEPPER SALSA4 ears freshly picked corn
1 red pepper, diced
1 green jalapeno pepper, minced
1 bunch fresh cilantro, chopped
1 small red onion, chopped
1/2 cup fresh lime juice
1/4 cup sherry wine vinegar
1/4 cup olive oil
3 garlic cloves, minced
salt and pepper
-Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins)
-Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop
5. EASY GRILLED BALL PARK CORN ON THE COB
Half dozen corn, husked
2 tablespoons finely chopped red onion
1/2 cup dill pickle relish
1/2 cup Shredded white cheddar
-Grill husked corn over medium heat, turning until the kernels are tender and brown in spots, 12-15 min
-In a small bowl, combine onion and pickle relish
-Coat the corn with a thin layer
-Sprinkle shredded white cheddar on corn
Enjoy!!