Upscaled Corn on the Cob Recipes

Corn on the cob is a beloved Labor Day side staple.

According to Michigan Grown, Michigan farmers harvest almost 300 million bushels of corn from 2.3 million acres of land. Corn offers a healthy helping of fiber and micronutrients, but oftentimes it’s served along with a not-so-healthy glob of butter.

We’ve come up with three non-buttered ways to spice up your cobs to take advantage of their  golden goodness.  

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Upscaled Corn on the Cob Recipes

Italian Style

  • Author: Shanthi Appelo
  • Yield: Makes 4 cobs 1x

Description

Truffle fries are taking over restaurant fries by  storm. But truffles and parmesan don’t only belong on fried potatoes – these two ingredients get along great on a grilled ear of corn as well. Truffle salt can be found at many large supermarkets and has  decreased in price in recent years. 


Ingredients

Scale
  • 4 ears of corn, husk removed 
  • Spray oil 
  • 1 Tbsp. olive oil 
  • ¼ cup parmesan cheese, grated 
  • Truffle salt and pepper to taste 

Instructions

  1. Preheat the grill to medium-high heat. Place a metal skewer lengthwise in the center of each corn cob  to help with preparing and grilling. Spray the corn with spray oil. Place cobs on the grill and cook for 15 minutes, turning occasionally. 
  2. When finished cooking, rub olive oil on the cob using a silicone brush. Sprinkle parmesan cheese on the corn as you turn it using the metal skewer. Repeat with truffle salt and pepper to taste. Enjoy! 

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Upscaled Corn on the Cob Recipes

Classic Elote with Pistachio

  • Author: Shanthi Appelo
  • Yield: Makes 4 cobs 1x

Description

Elote is more than a Mexican classic. It’s a corn-on-the-cob  favorite to many around the globe. The zesty lime and cotija in this recipe work bodework well for the tastebuds with this pistachio twist. 


Ingredients

Scale
  • 4 ears of corn, husk removed 
  • ½ cup light mayonnaise 
  • Spray oil 
  • 1 lime, juiced 
  • 2 tsp. chili powder  
  • Salt to taste 
  • ¼ cup Cotija cheese, grated 
  • ¼ cup pistachios, finely chopped 
  • 2 Tbsp.  cilantro, finely chopped 

Instructions

  1. Preheat the grill to medium-high heat. Place a metal skewer lengthwise in the center of each corn cob to help with preparing and grilling. Spray the corn with spray oil. Place cobs on the grill and cook for 15 minutes, turning occasionally. 
  2. While the corn is grilling, prepare the topping. In a small bowl, combine light mayonnaise, lime juice, chili powder and salt. Stir until well combined. 
  3. Using a silicone brush, brush the mayonaise mixture onto the cob, turning using the skewer. Sprinkle Cotija cheese, pistachios and cilantro. Enjoy! 

Upscaled Corn on the Cob Recipes


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Upscaled Corn on the Cob Recipes

Veggie-packed Grilled Corn Salad

  • Author: Shanthi Appelo
  • Yield: Serves 4  1x

Description

A grilled corn salad is a perfect summer side item and offers a great opportunity to enjoy a variety of vegetables in a delicious way. In this recipe, grilling the cobs before combining them with the rest of the veggie crew brings out unique flavors in the corn.


Ingredients

Scale

For the grilled corn salad: 

  • 3 ears of corn, husk removed 
  • Spray oil 
  • 3 Roma tomatoes, diced 
  • 2 ripe avocados, diced 
  • ½ red onion, diced 
  • 1 red bell pepper, diced 
  • 1jalapeño, seeds removed, finely diced 
  •  cup cilantro, chopped

For the dressing: 

  • 1/3 cup olive oil 
  • 1 lime, juiced 
  • 2 Tbsp. red wine vinegar 
  • 1 tsp. smoked paprika 
  • 1 clove garlic 
  • 1 tsp. honey 
  • Salt and pepper to taste 

Instructions

For the grilled corn salad: 

  1. Preheat the grill to medium-high heat. Place a metal skewer lengthwise in the center of each corn cob  to help with preparing and grilling. Spray the corn with spray oil. Place cobs on the grill and cook for 15 minutes, turning occasionally. While the corn grills, prepare other ingredients and the dressing. 
  2. Let cobs cool. On a cutting board using a knife, gently cut off the corn kernels and add them to a bowl. 
  3. Combine with tomatoes, avocado, red onion, bell peppers, jalapeño and cilantro. Toss with dressing. 

For the dressing: 

  1. Combine all ingredients in a blender.  

Upscaled Corn on the Cob Recipes


Photo credit: Shanthi Appelo

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