Cob Toppers
September 18, 2011
30 min or less active, 30 min or less total, appetizer, gluten-free, side, summer, vegan
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.Information
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 serving):
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
High In:
Good Source:
Low In:
Ingredients
For Spanish corn
- 4 ears of corn, husked and washed
- 2 tsp smoked salt (here is my recipe)
- 2 tsp smoked paprika
- 2 cloves of garlic, minced
For American corn
- 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
For Mexican corn
- 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
Preparation
For Spanish corn
- Heat grill or grill pan to medium high. Grill corn on all sides - about 3-5 minutes per side - so it's charred.
- Meanwhile, mix together salt and paprika. When corn is done, sprinkle mixture on top and add garlic. Serve hot.
For American corn
- Heat grill or grill pan to medium high. Grill corn on all sides - about 3-5 minutes per side - so it's charred.
- Meanwhile in a small pot, heat butter, hot sauce, garlic, salt and cayenne until melted and combined. Keep warm.
- When corn is ready, pour wing sauce over top each ear. Sprinkle blue cheese and oregano on top. Serve hot.
For Mexican corn
- Heat grill or grill pan to medium high. Grill corn on all sides - about 3-5 minutes per side - so it's charred.
- When corn is ready, dredge in mayo so it covers all sides. Then roll in cotija cheese. Sprinkle with chili powder and cilantro. Serve with a lime wedge to squeeze on top.
