Cob Toppers

Here are some flavorful toppings for that end of the summer sweet corn. I wouldn't say they were particularly healthy, but you can splurge - bathing suit season is over! From left to right, Spanish style with smoky, salty flavor; American style aka buffalo wings; and Mexican style of traditional elote grilled corn with mayo, cotija, cilantro and chili powder.

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Cob Toppers
Servings: Each recipe does 4 ears
Time: About 15 minutes active and total
Price: Spanish: $0.70 per ear; American: $1.00 per ear; Mexican: $1.64 per ear
Nutrition (per ear):
Spanish:
Calories: 137.7
Protein: 5.2g
Fat: 2g
Saturated fat: 0.3g
Carbohydrates: 30.3g
Fiber: 4.4g
Sodium: 1186.8mg
Cholesterol: 0mg


American:
Calories: 286.5g
Protein: 8.2g
Fat: 17.4g
Saturated fat: 10g
Carbohydrates: 30.4g
Fiber: 4.3g
Sodium: 954.2mg
Cholesterol: 41.3mg


Mexican:
Calories: 365.2
Protein: 17.1g
Fat: 21.5g
Saturated fat: 6.9g
Carbohydrates: 31.6g
Fiber: 4.6g
Sodium: 642.3mg
Cholesterol: 30.5mg

Spanish Corn (spicy and salty, vegan):
4 ears of corn, husked and washed
2 tsp smoked salt (here is my recipe)
2 tsp smoked paprika
2 cloves of garlic, minced

1. Heat grill or grill pan to medium high. Grill corn on all sides - about 3-5 minutes per side - so it's charred.
2. Meanwhile, mix together salt and paprika. When corn is done, sprinkle mixture on top and add garlic. Serve hot.

American Corn (buffalo wings style):
4 ears of corn, husked and washed
4 Tbsp unsalted butter
4 Tbsp hot sauce
2 cloves of garlic, minced
1/4 tsp salt
1/4 tsp cayenne
2 oz blue cheese, crumbled
1 Tbsp fresh or 1/2 Tbsp dried oregano

1. Heat grill or grill pan to medium high. Grill corn on all sides - about 3-5 minutes per side - so it's charred.
2. Meanwhile in a small pot, heat butter, hot sauce, garlic, salt and cayenne until melted and combined. Keep warm.
3. When corn is ready, pour wing sauce over top each ear. Sprinkle blue cheese and oregano on top. Serve hot.

Mexican Corn (Elote):
4 ears of corn, husked and washed
4 Tbsp mayo
4 oz cotija cheese, crumbled
2 tsp chili powder
2 Tbsp cilantro, chopped finely
1 lime, cut into quarters

1. Heat grill or grill pan to medium high. Grill corn on all sides - about 3-5 minutes per side - so it's charred.
2. When corn is ready, dredge in mayo so it covers all sides. Then roll in cotija cheese. Sprinkle chili powder and cilantro on top. Serve with a lime wedge to squeeze on top.