Corn-on-the-Cob Toppings
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Choose your favourite way to cook cobs of corn: boil or steam for 8 to 10 minutes, grill over medium-high heat for 10 to 15 minutes, or microwave at high for about 10 minutes. Then brush with butter or olive oil and season with salt and pepper. Or dress them up with one of these butter, mayonnaise or olive oil toppings. Each topping makes about 1/3 cup (75 mL), enough for 6 cobs of corn.
Servings:
Ingredients:
-
6 cobs of corn
Preparation:
Pesto Butter:
1/4 cup (50 mL) butter, softened; 2 tbsp (25 mL) grated Parmesan cheese; 1 clove garlic, minced; and 1 tbsp (15 mL) minced fresh basil.
Indian-Spiced Olive Oil with Butter:
2 tbsp (25 mL) extra-virgin olive oil; 2 tbsp (25 mL) butter, softened; 1 tbsp (15 mL) minced fresh coriander; 1 tsp (5 mL) curry paste; and 1/2 tsp (2 mL) lemon juice.
Proven?e Butter:
1/4 cup (50 mL) butter, softened; 1 tbsp (15 mL) Dijon mustard; and 3/4 tsp (4 mL) herbes de Provence.
Smoky Orange Mayonnaise:
1/4 cup (50 mL) light mayonnaise; 2 tsp (10 mL) barbecue sauce; and 1 tsp (5 mL) each chopped chipotle pepper and grated orange rind.
Lemon Pepper Mayonnaise:
1/4 cup (50 mL) light mayonnaise; 1 tsp (5 mL) each grated lemon rind and lemon juice; and 1/2 tsp (2 mL) pepper.
Mediterranean Olive Oil: 3 tbsp (50 mL) extra-virgin olive oil; 4 tsp (20 mL) minced sun-dried tomatoes; 1/2 tsp (2 mL) dried thyme; and pinch each salt and pepper.
1/4 cup (50 mL) butter, softened; 2 tbsp (25 mL) grated Parmesan cheese; 1 clove garlic, minced; and 1 tbsp (15 mL) minced fresh basil.
Indian-Spiced Olive Oil with Butter:
2 tbsp (25 mL) extra-virgin olive oil; 2 tbsp (25 mL) butter, softened; 1 tbsp (15 mL) minced fresh coriander; 1 tsp (5 mL) curry paste; and 1/2 tsp (2 mL) lemon juice.
Proven?e Butter:
1/4 cup (50 mL) butter, softened; 1 tbsp (15 mL) Dijon mustard; and 3/4 tsp (4 mL) herbes de Provence.
Smoky Orange Mayonnaise:
1/4 cup (50 mL) light mayonnaise; 2 tsp (10 mL) barbecue sauce; and 1 tsp (5 mL) each chopped chipotle pepper and grated orange rind.
Lemon Pepper Mayonnaise:
1/4 cup (50 mL) light mayonnaise; 1 tsp (5 mL) each grated lemon rind and lemon juice; and 1/2 tsp (2 mL) pepper.
Mediterranean Olive Oil: 3 tbsp (50 mL) extra-virgin olive oil; 4 tsp (20 mL) minced sun-dried tomatoes; 1/2 tsp (2 mL) dried thyme; and pinch each salt and pepper.
Tags:
Source
Get Grilling: Summer 2007
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