Corn Smorgasbord

When hosting a cookout, mix up these three spice blends for topping corn on the cob. It's much more fun than plain salt.

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  • Makes: 12 servings
  • Start to Finish: 30 mins

Corn Smorgasbord

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Directions

  1. Remove husks from corn. Remove silks; rinse corn. Cook corn, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender. Drain. Meanwhile, prepare one, two, or all of the spice blends. Place spice blends in shaker containers or small bowls. To serve, brush corn with some of the butter. Sprinkle with desired spice blend. Drizzle with additional butter. Store any remaining spice blend, covered, at room temperature up to 1 month. Makes 12 servings.

Italian Spice Blend

Directions

  1. In a small bowl stir together Parmesan cheese, pepper, fennel, oregano, garlic powder, and salt. To make a powder, grind the mixture in a coffee grinder, if desired. Makes about 6 tablespoons.

Mexicali Spice Blend

Directions

  1. In a small bowl stir together chili powder, Parmesan cheese, garlic powder, cumin, oregano, and salt. Makes about 9 tablespoons.

Herb Spice Blend

Directions

  1. In a small bowl stir together Romano or Parmesan cheese, basil, tarragon, garlic powder, and salt. To make a powder, grind the mixture in a coffee grinder, if desired. Makes about 6 tablespoons.
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Nutrition Facts (Corn Smorgasbord)

  • Per serving:
  • 192 kcal ,
  • 14 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 33 mg chol. ,
  • 200 mg sodium ,
  • 18 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
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