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

Mexican

• 1/3 cup mayonnaise
• 1/3 cup crumbled Cotija cheese
• 1/4 teaspoon cayenne pepper
• 2 limes, halved

Bacon

• 5 slices bacon, chopped
• 1/4 cup Panko bread crumbs
• 1/4 cup chopped basil
• 1/3 cup freshly grated Parmesan cheese

Chipotle

• 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 them 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, and set it 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 with one of 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

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