Recipe: Toppings for Corn on the Cob
Herbs and SpicesTOPPINGS FOR CORN ON THE COB
ROASTED GARLIC AND SALT:
Separate the cloves of 1 head of garlic, leaving them unpeeled. In a cast-iron skillet over medium heat, toast garlic, stirring often, until soft and blackened in spots, 8 to 10 minutes. Peel and mash garlic with 1/2 teaspoon kosher salt. Spread on hot corn. Makes about 2 tablespoons, enough for 6 ears of corn.
GARAM MASALA:
Using a spice or coffee grinder, finely grind 1 teaspoon cardamom seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 10 cloves, 1/2 teaspoon black peppercorns, 1/2 teaspoon coriander seeds and 1/4 teaspoon freshly grated nutmeg. Sprinkle on hot corn. Makes 2 tablespoons, enough for 12 ears of corn. (Store any extra garam masala in a tightly covered jar in a tool dark place.)
LEMON-GARLIC VINAIGRETTE:
In a small bowl, whisk 1 tablespoon fresh lemon juice, 2 teaspoons extra-virgin olive oil and 1 minced garlic clove. Season with salt to taste. Use a pastry brush to spread on hot corn. Makes about 2 tablespoons, enough for 4 ears of corn.
FLAVORFUL OILS:
Choose from extra-virgin olive oil, herb-infused oils or roasted nut or seed oils, such as peanut, pumpkin-seed or sunflower-seed. Use a pastry brush to spread 1/2 teaspoon of oil on each ear of hot corn. Season with salt and pepper to taste.
CHILE AND LIME WEDGES:
Sprinkle pure ground red chile over hot corn, squeeze on lime juice and season with salt and pepper.
Source: Eating Well, July/August 1997
ROASTED GARLIC AND SALT:
Separate the cloves of 1 head of garlic, leaving them unpeeled. In a cast-iron skillet over medium heat, toast garlic, stirring often, until soft and blackened in spots, 8 to 10 minutes. Peel and mash garlic with 1/2 teaspoon kosher salt. Spread on hot corn. Makes about 2 tablespoons, enough for 6 ears of corn.
GARAM MASALA:
Using a spice or coffee grinder, finely grind 1 teaspoon cardamom seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 10 cloves, 1/2 teaspoon black peppercorns, 1/2 teaspoon coriander seeds and 1/4 teaspoon freshly grated nutmeg. Sprinkle on hot corn. Makes 2 tablespoons, enough for 12 ears of corn. (Store any extra garam masala in a tightly covered jar in a tool dark place.)
LEMON-GARLIC VINAIGRETTE:
In a small bowl, whisk 1 tablespoon fresh lemon juice, 2 teaspoons extra-virgin olive oil and 1 minced garlic clove. Season with salt to taste. Use a pastry brush to spread on hot corn. Makes about 2 tablespoons, enough for 4 ears of corn.
FLAVORFUL OILS:
Choose from extra-virgin olive oil, herb-infused oils or roasted nut or seed oils, such as peanut, pumpkin-seed or sunflower-seed. Use a pastry brush to spread 1/2 teaspoon of oil on each ear of hot corn. Season with salt and pepper to taste.
CHILE AND LIME WEDGES:
Sprinkle pure ground red chile over hot corn, squeeze on lime juice and season with salt and pepper.
Source: Eating Well, July/August 1997
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