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Recipe: Cob Toppers


Posted on September 18


Here are some flavorful toppings for that end of the summer sweet corn. I wouldn't say they were particularly healthy, but you can splurge—bathing suit season is over! From left to right, Spanish style with smoky, salty flavor; American style, aka buffalo wings; and Mexican style of traditional elote grilled corn with mayo, cotija, cilantro and chili powder.


Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.

Servings: Each recipe does 4 ears
Time: About 15 minutes active and total

Spanish Corn (spicy and salty, vegan):
4 ears of corn, husked and washed
2 teaspoons smoked salt (here is my recipe)
2 teaspoons smoked paprika
2 cloves of garlic, minced

1. Heat grill or grill pan to medium high. Grill corn on all sides—about 3-5 minutes per side—so it's charred.

2. Meanwhile, mix together salt and paprika. When corn is done, sprinkle mixture on top and add garlic. Serve hot.

American Corn (buffalo wings style):
4 ears of corn, husked and washed
4 tablespoons unsalted butter
4 tablespoons hot sauce
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne
2 ounces blue cheese, crumbled
1 tablespoon fresh or 1/2 tablespoon dried oregano

1. Heat grill or grill pan to medium high. Grill corn on all sides—about 3-5 minutes per side—so it's charred.

2. Meanwhile in a small pot, heat butter, hot sauce, garlic, salt and cayenne until melted and combined. Keep warm.

3. When corn is ready, pour wing sauce over top each ear. Sprinkle blue cheese and oregano on top. Serve hot.

Mexican Corn (Elote):
4 ears of corn, husked and washed
4 talespoons mayo
4 ounces cotija cheese, crumbled
2 teaspoons chili powder
2 tablespoons cilantro, chopped finely
1 lime, cut into quarters

1. Heat grill or grill pan to medium high. Grill corn on all sides—about 3-5 minutes per side—so it's charred.

2. When corn is ready, dredge in mayo so it covers all sides. Then roll in cotija cheese. Sprinkle chili powder and cilantro on top. Serve with a lime wedge to squeeze on top.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.
 

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