Turn grilled sweet corn into a party with these four special DIY toppings. Try Pesto Parmesan, Easy Elote, Buffalo Bleu, and Chive Cream Cheese. Serve one topping or have fun trying all four.
Serves 6
Ingredients:
- 6 ears of corn, husks and silk removed
Pesto Parmesan Topping
- ¼ cup slivered almonds
- ¾ cup chopped fresh basil leaves
- 1 clove garlic, minced
- ¼ tsp salt
- ½ cup extra-virgin olive oil
- Grated Parmesan cheese
Easy Elote
- 1/2 cup mayonnaise
- 2 tsp Tajin seasoning
- 2 tsp fresh lime juice
- Grated Cotija cheese
Buffalo Bleu Topping
- 4 Tbsp melted butter
- 3 Tbsp hot sauce
- 1 tsp Worcestershire Sauce
- 1/2 tsp garlic powder
- Crumbled bleu cheese
Chive Cream Cheese Topping
- 1/3 cup cream cheese
- ¼ cup finely chopped chives
Directions:
To Grill Corn on the Cob
- Preheat grill to medium heat.
- Remove husks and silk from corn.
- Place corn directly on the grill and cook for 10-15 minutes, turning occasionally.
- Remove from grill and serve with toppings.
Pesto Parmesan Topping
- In a blender or food processor, combine the almonds, basil, garlic and salt. Blend until well chopped. Drizzle in olive oil, blending until smooth. Serve in a small bowl. To serve, spread pesto on grilled corn and sprinkle with Parmesan cheese.
Easy Elote Topping
- Blend mayonnaise with Tajin in a small bowl . Add lime juice. Stir until combined. (Note: 1-2 tsp chili powder can be substituted for Tajin seasoning.) To serve, spread mayonnaise mixture on grilled corn and sprinkle with Cotija cheese.
Buffalo Bleu Topping
- Combine melted butter, hot sauce, Worcestershire and garlic powder in a small bowl. To serve, spread sauce on grilled corn and sprinkle with bleu cheese. (Note: Sauce should be served at room temperature.)
Chive Cream Cheese Topping
- In a small bowl stir chives into cream cheese until well combined. To serve, spread cream cheese mixture on grilled corn.
Tip: No time to grill corn? Boil corn using the top of stove method.
Tasting Tip: Serve half cobs for ease in trying a variety of toppings.