On The Grill : Crazy Corn on the Cob

It’s almost primetime for a St. Louis summertime favorite, corn on the cob! We’re praying it’s THIGH-high by the Fourth of July so we can try out these Crazy Corn on the Cob recipes developed by our head chef, Mary. These are a gourmet spin on a classic that will be a hit at your Fourth of July celebration. And the smaller size means you get to try all the flavors! Fire up the grill!

On the Grill : Crazy Corn on the Cob

Crazy Corn
ingredient amounts will vary depending on how many people you are serving

Grilled Corn
• Peel husks from 6 ears of corn down to the base. Remove silk and fold husks back up.
• Grill corn on medium heat with a closed cover. Turn every five minutes until kernels are tender (about 15-20 minutes).
• Remove the husks and cut into halves or thirds.
• Spread on desired sauce while hot (a basting brush works perfect for this).
• Spear with a cocktail fork for serving.

Crazy Corn Spreads
Butter and Chives
2 sticks of butter – at room temperature
1/4 cup chopped fresh chives
dash Sea Salt
• Process all in blender until consistency is smooth.

 Mayo, Cojito Cheese, Chipotle Lime Sea Salt
1/2 cup Mayonnaise
1/4 cup Cojito Cheese
2 TBP Lime Juice
dash Sea Salt (unless you can find Lime Sea Salt)
Mix all ingredients in bowl until combined.

Olive Oil, Fresh Parmesan and Herbs
1/2 cup Extra Virgin Olive Oil
1/4 cup Fresh Parmesan (shredded or grated)
1/4 Fresh Parley, Basil, Oregano Blend
Put all ingredients in container and shake until thoroughly combined.