corn 3 ways
I know that yesterday I mentioned that I’d highlight the 4th of July main courses and dessert next, but that was before I remembered that in addition to all the wonderful salads and sides my friends brought, I also made a few sides and salads myself. So let’s get to those first.
Grilled Corn on the Cob Three Ways
- 10 fresh ears of corn, husked and silk removed
- 1/2 cup sugar
- 1/3 cup mayonnaise
- 1/3 cup crumbled Cotija cheese
- 1/4 teaspoon cayenne pepper
- 2 limes, halved
- 5 slices bacon, chopped
- 1/4 cup Panko bread crumbs
- 1/4 cup chopped basil
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup softened unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon chipotle purée
Place a large pot of water over high heat and stir in sugar. Bring to a boil then add the corn and once the water has come back up to a boil, cook the corn for 4 minutes. Use tongs to remove corn cobs and place on a sheet pan to cool slightly. Once cool enough to handle, cut each cob into thirds.
Prepare the Bacon and Chipotle toppings.
For the Chipotle: Use a fork to blend the softened butter, honey and chipotle purée until completely combined and smooth. Set aside at room temperature.
For the Bacon: Cook the bacon over low heat until crisp. Remove the bacon to a paper towel to drain. Reserve the bacon drippings. At the same time use another small dry skillet to brown the Panko, set aside.
Once the bacon is cool, mince.
Preheat a grill. Place the par-boiled corn cobs on the grill and turn to mark on all sides. Transfer to a tray, bring inside and spread one the toppings.
Mexican: Brush 10 of the corn pieces with mayonnaise, sprinkle with the Cotija cheese, sprinkle with cayenne and then squeeze the lime over all the pieces.
Bacon: Brush 10 of the corn pieces with the bacon drippings, then sprinkle with the Panko, basil, bacon and Parmesan.
Chipotle: Brush the remaining 10 corn pieces with the chipotle butter.
Makes 30 pieces