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Upscaled Corn on the Cob Recipes
Love corn?
Here are three unbuttered ways to spice up your cobs and take advantage of the vegetable’s golden goodness.
Italian Style – Makes 4 cobs
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
- 4 ears of corn, husk removed
- Spray oil
- 1 Tbsp. olive oil
- ¼ cup parmesan cheese, grated
- Truffle salt and pepper to taste
Instructions
- 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.
- 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!
Classic Elote with Pistachio – Makes 4 cobs
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 well for the tastebuds with this pistachio twist.
Ingredients
- 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
- 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 is grilling, prepare the topping. In a small bowl, combine light mayonnaise, lime juice, chili powder and salt. Stir until well combined.
- Using a silicone brush, brush the mayonnaise mixture onto the cob, turning using the skewer. Sprinkle Cotija cheese, pistachios and cilantro. Enjoy!
Veggie-packed Grilled Corn Salad – Serves 4
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.
For the grilled corn salad
Ingredients
- 3 ears of corn, husk removes
- Spray oil
- 3 Roma tomatoes, diced
- 2 ripe avocados, diced
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed, finely diced
- ⅓ cup cilantro, chopped
Instructions
- 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.
- Let cobs cool. On a cutting board using a knife, gently cut off the corn kernels and add them to a bowl.
- Combine with tomatoes, avocado, red onion, bell peppers, jalapeño and cilantro. Toss with dressing.
For the dressing
Ingredients
- 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
- Combine all ingredients in a blender.
Shanthi Appelö is a registered dietitian and health and wellness spokesperson at Blue Cross Blue Shield of Michigan.
For more health information and recipes, visit AHealthierMichigan.org.
