Corn On The Cob Toppings

Corn On The Cob Toppings

5-minute recipe Serves 24
There's a topping recipe here for everyone. From spicy to creamy, garlicky, peppery and more, the only thing to worry about is how you're going to choose.

Tip: Grilling fresh corn (still in its husk) on the barbecue is simple way to prep a lot of corn if you don't have a big enough pot to boil all your ears at once.
5-minute recipe Serves 24

Directions

Prep: 5-minute
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    Start with 1/2 cup margarine and mix in your choice of the tasty additions below. Spread 1 to 2 tsp margarine mixture all over one grilled or boiled ear of corn. Or, stir 1 tsp margarine mixture into 3/4 cup hot cooked whole kernel corn instead.

    For Cheddar BBQ: Stir 1/4 cup shredded reduced fat cheddar cheese and 1 tbsp barbecue sauce into margarine.

    For Pesto: Stir 1/4 cup chopped basil, 2 tbsp grated Parmesan cheese, 1 finely chopped garlic clove and 1 pinch black pepper into margarine. (Or use 2 tbsp prepared pesto instead.)

    For South Asian Street Corn: Stir 2 tsp sriracha sauce, 1 tsp grated ginger, 1 finely chopped garlic clove and 1/4 tsp lime zest into margarine.

    For Gingery Asian Garlic: Stir 1 finely chopped green onion, 1 tsp grated ginger, 1 tsp low-sodium soy sauce and 1 finely chopped garlic clove into margarine.

    For Black Peppercorn Parmesan: Stir 1/2 cup grated Parmesan cheese and 1 1/2 tsp black pepper into margarine.

    For Garlic and Herbs: Stir 2 tbsp finely chopped fresh herbs (like parsley, thyme and rosemary) and 1 finely chopped garlic clove into margarine.

    For Tikka Masala: Stir 2 tbsp finely chopped cilantro, 1 tsp lemon juice, 1/2 tsp garam masala, 1/4 tsp smoked paprika, 1 finely chopped green onion and 1 finely chopped garlic clove into margarine.

    For Caesar: Stir 3 tbsp grated Parmesan cheese, 2 tbsp finely chopped parsley, 1 tsp lemon juice, 1/4 tsp lemon zest, 1/2 tsp minced garlic and 1/4 tsp anchovy paste into margarine.

    For Maple Dijon: Stir 1 tbsp maple syrup and 1 tbsp whole-grain mustard into margarine.

    For Spiced Curry: Stir 2 tbsp finely chopped cilantro, 1 tsp curry powder, 1 tsp lime juice, 1/4 tsp lime zest and 1 pinch ground cayenne into margarine.

    For Blue Cheese & Herb: Stir 1/4 cup crumbled blue cheese, 2 tbsp finely chopped parsley and 1 pinch black pepper into margarine.

    For Chili and Lime: Stir 1/4 tsp lime zest, 1 tbsp lime juice and 2 tbsp chili powder into margarine.

    TIP: Store leftover topping in a covered container in your refrigerator up to 1 week.

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Last updated: March 5th, 2021

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