Corn On The Cob Toppers
- Remove husks from the fresh ears of corn. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in enough lightly salted boiling water to cover for 5 to 7 minutes or until tender or grill directly over medium heat for about 10 minutes or until charred, turning often. Serve warm with desired toppers.
- Makes 8 servings
From the Test Kitchen
In a small bowl combine 1/2 cup cotija cheese, 1/3 cup mayonnaise, 2 tablespoons sour cream, 2 cloves garlic, minced, 1 tablespoon snipped cilantro, and 1/2 teaspoon chili powder. Cover and chill 1 to 24 hours. Spread mixture on cooked corn and sprinkle with additional cotija cheese and chili powder. Serve with lime wedges.
Pesto & Parm
In a small bowl combine 1/2 cup softened butter and 1 tablespoon prepared pesto. Cover and chill 1 to 24 hours. Spread mixture on cooked corn and sprinkle with freshly grated Parmesan cheese.
Spread 1 to 2 tablespoons purchased roasted red pepper hummus on cooked corn. Sprinkle with chopped kalamata olives and feta cheese.
Sprinkle cooked corn with 1 to 2 tablespoons shredded cheddar cheese and 1 to 2 tablespoons chopped cooked bacon.
In a small bowl combine 1/2 cup softened butter and 1 1/2 tablespoons sriracha. Cover and chill 1 to 24 hours. Spread mixture on cooked corn and season to taste with flake sea salt.