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

Source: Better Homes and Gardens
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Corn Smorgasbord

Ingredients

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Directions

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  • 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.

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Nutrition Facts (Corn Smorgasbord)

192 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 33 mg cholesterol; 200 mg sodium. 272 mg potassium; 18 g carbohydrates; 3 g fiber; 3 g protein; 972 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Mexicali Spice Blend

Ingredients

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Directions

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

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Italian Spice Blend

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Directions

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  • 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.

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Herb Spice Blend

Ingredients

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Directions

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  • 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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