Summer Vegetable Recipes: Corn on the Cob with a twist!

I LOVE corn on the cob, and I especially love grilling it. But I never ventured beyond the butter, salt and pepper– oh the places we’ll go! Check out these inventive corn on the cob recipes that look easy and delicious!

Cuban-Spiced Corn on the Cob

Put the husks on the grill for 12 to 15 minutes or until tender and browned in spots. Then, top with a Cuban-inspired marinade and cotija cheese.

Ingredients

•     6 ears fresh corn, husks and silk removed
•     1/2 cup mayo
•     1 canned chipotle in adobo sauce
•     Cotija cheese
•     Lime wedges

Directions

1. In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes.
2. Remove from the pot using tongs. Peel back each cob’s husk, then use one strand to tie it together; discard the silk.
3. Grill the corn over medium heat, turning occasionally, until tender and browned in spots, 12 to 15 minutes.
4. In a food processor, puree 1/2 cup mayo with 1 canned chipotle in adobo sauce; slather on the corn. Sprinkle with cotija cheese; serve with lime wedges.

Grilled Corn with Parmesan Butter

When you’re short on time, parmesan butter is a fast and easy way to add some flavor to your corn–and impress your guests!

Ingredients

•     1 stick  (4 ounces) butter, softened
•     1/2 cup finely grated parmesan cheese
•     1/2 teaspoon pepper
•     6 ears corn, husked
•     2 tablespoons extra-virgin olive oil

Directions

1. In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.
2. Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes.
3. Cut the chilled butter into small pieces and serve with the corn.

Tex-Mex

Add a little south-of-the-border flair to your meal with Lisa Fain’s Tex-Mex version featuring cilantro, lime juice, cumin and other caliente spices.

Ingredients

•     6 ears fresh corn, husks and silk removed
•     4 tablespoons softened butter
•     1 clove garlic
•     1/2 tablespoon finely chopped cilantro
•     1/2 teaspoon ancho chile powder
•     1/4 teaspoon ground cumin
•     1/4 teaspoon smoked paprika
•     1 pinch paprika
•     1 pinch salt
•     Lime juice

Directions

1. In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
2. Mix 4 tbsp. softened butter, 1 minced clove garlic, 1/2 tbsp. finely chopped cilantro, 1/2 tsp. ancho chile powder, 1/4 tsp. each ground cumin and smoked paprika, a small pinch each cayenne and salt, and a squirt of lime juice. Spread on the husked, cooked corn.

Tarragon-Buttered-Basted Corn on the Cob

In this recipe from Katie Barriera, the corn is basted with tarragon-butter to keep it moist and infuse it with flavor while grilling. Get creative and add in other herbs like thyme or rosemary.

Ingredients

•     6 ears fresh corn, husks and silk removed
•     1 teaspoon chopped fresh tarragon
•     1/8 teaspoon salt
•     2 tablespoons softened butter
•     2 teaspoons herb butter

Directions

1. In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
2. Stir 1 tsp. chopped fresh tarragon and 1/8 tsp. salt into 2 tbsp. softened butter. peel back the corn husks but don’t remove; discard the silk. Rub the corn with 2 tsp. herb butter and rewrap in the husks.
3. Grill over medium heat, turning often, until the husks have grill marks on all sides and the kernels are tender, 12 to 15 minutes.

All these recipes are courtesy of the Rachel Ray website. Visit this page for more corn on the cob recipes!