New Toppings for Corn on the Cob

When butter seems a little too pat, venture beyond it with these combinations.

By Adele Q. Brown
Grilled corn on the cobJames Baigrie

Ground Cayenne and Lime

Sprinkle with cayenne pepper (sparingly or to taste), and serve with lime wedges for squeezing. Add salt, if desired.

Sour Cream and Chives

For each ear of corn, combine 1 tablespoon sour cream, 1/2 teaspoon chopped fresh chives, and salt and freshly ground black pepper to taste. Spread on warm ears just before serving.

Grated Parmesan

Brush corn with extra-virgin olive oil (or melted butter, if you prefer) and sprinkle each ear with 1 to 2 tablespoons grated Parmesan. Also try other hard cheeses, such as aged Gouda, Pecorino, or aged goat cheese. Add salt, if desired.

Vinaigrette and Herbs

Brush ears with vinaigrette and sprinkle each with 1 tablespoon chopped fresh herbs, such as parsley, cilantro, chervil, or oregano (use more or less according to taste). Add salt and freshly ground black pepper to taste.
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Quick Tip

Parmesan

If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.