(NEW YORK) — What’s a Fourth of July cookout without corn on the cob?
When butter, salt and pepper simply aren’t enough, try these four uncommon recipes to jazz up those ears of corn from Health.com.
Naturally, the recipes call for fresh corn to be shucked then boiled or grilled. If boiling, drop the ears of corn in salted water for three minutes; if grilling, use your best judgment but don’t burn them.
Be certain to slather these toppings onto cooked cobs.
Maple Butter Corn on the Cob
4 Tbsp. softened unsalted butter
1 Tbsp. maple syrup
Pinch of course sea salt
Brush 1 to 2 teaspoons on each ear of corn. (Save any extra for toast.)
Creamy Chipotle Corn on the Cob
1 seeded, minced chipotle
1 Tbsp. lime juice
2 Tbsp. mayonnaise
Pinch of salt and pepper
Brush 1 to 2 teaspoons on each ear of corn.
Pesto Parm Corn on the Cob
1 tsp. olive oil
1 tsp. pesto
1 to 2 tsp. grated Parmesan cheese
Spread on 1 ear of corn.
Classic Boil Corn on the Cob
2 Tbsp. melted unsalted butter
3/4 tsp. Old Bay seasoning
1/4 tsp. garlic powder
Pinch of salt
Brush 2 to 3 teaspoons on each ear of corn.
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