Guests love to be interactive at a party! A Corn-on-the-Cob Bar will certainly get them involved. Start by grilling fresh seasonal corn on an open flame and add smoldering characteristics we love from outdoor cooking!
You’ll Need:
Fresh ears of corn, silks removed and husks left intact
Toppings:
Step 1: Preheat the grill to high heat.
Step 2: Pull back the husks of the corn leaving the core attached at the end so you have a corn husk handle to hold. Tie the corn husk handle with a piece of unattached corn husk.
Step 3: Remove as much silk as possible with a wet paper towel.
Step 4: Return to the grill and reduce heat to medium. Grill the corn until slightly charred. 3-5 minutes. Turn it so it gets cooked evenly all over. Cooking hot and fast will keep the corn from releasing its juices and becoming tough, chewy or over cooked.
Step 5: While the corn is still warm off the grill allow guests to create traditional Mexican corn on the cob by slathering with mayonnaise, squeeze lime juice and shower with Parmesan cheese and chili powder- or create their very own favorite topping combination.
Set your corn-on-the-cob bar up for friends and family to self-serve.
Topping Suggestions:
Pre Grill Toppings
Melted butter
Melted butter with garlic
Bacon fat
To Adhere Savory and Sweet Toppings:
Mayonnaise
Sriracha mayo
Garlic aioli
Crema
Sour Cream
Honey
Maple Syrup
Your own crazy combination
Savory Topping Suggestions
Parmesan cheese
Cojoiti mexican cheese
Chopped cilantro
Chopped parsley
Chopped your favorite fresh herbs
Chives
Scallions
Flavored salts
Black Salt
Cumin
Kosher salt flakes
Grey salt
Hymalayan Salt
Hawaiian Salt
Flavored salts
Chili
Paprika
Dark ancho chili powder
Korean chili flakes
Soy sauce
Red chili sauce
Fresh lime
Cayenne pepper
Fresh ground black pepper
Crushed corn chips
Crushed pork rind
Fried rice
Sweet Topping Suggestions
Whipped cream
Lavender honey
Honey
Coconut butter or milk
Toasted coconut
Cinnamon sugar
Vanilla powder
Cocoa powder
Crushed cookie wafers
Powdered sugar ( not that you’ll need it! )
Disco Dust
You’ll Need:
Fresh ears of corn, silks removed and husks left intact
Toppings:
Step 1: Preheat the grill to high heat.
Step 2: Pull back the husks of the corn leaving the core attached at the end so you have a corn husk handle to hold. Tie the corn husk handle with a piece of unattached corn husk.
Step 3: Remove as much silk as possible with a wet paper towel.
Step 4: return to the grill and reduce heat to medium. Grill the corn until slightly charred. 3-5 minutes. Turn it so it gets cooked evenly all over. Cooking hot and fast will keep the corn from releasing its juices and becoming touch and chewy.
Step 4: While the corn is still warm off the grill allow guests to create traditional Mexican corn on the cob by slathering with mayonnaise, squeeze lime juice and shower with Parmesan cheese and chili powder- or create their very own favorite topping combination.
Set your corn-on-the-cob bar up for friends and family to self-serve. Here are some topping suggestions:
Pre Grill Toppings
Melted butter
Bacon fat
Adhere Toppings With
Mayonnaise
Sriracha mayo
Garlic aioli
Crema
Sour Cream
Your own combination
Savory Topping Suggestions
Parmesan cheese
Cojoiti mexican cheese
Chopped cilantro
Chopped parsley
Chopped your favorite fresh herbs
Chives
Scallions
Flavored salts
Black Salt
Cumin
Kosher salt flakes
Grey salt
Hymalayan Salt
Hawaiian Salt
Flavored salts
Chili
Paprika
Dark ancho chili powder
Korean chili flakes
Soy sauce
Red chili sauce
Fresh lime
Cayenne pepper
Fresh ground black pepper
Crushed corn chips
Crushed pork rind
Fried rice
Sweet Topping Suggestions
Whipped cream
Lavender honey
Honey
Coconut butter or milk
Toasted coconut
Cinnamon sugar
Vanilla powder
Cocoa powder
Crushed cookie wafers
Powdered sugar ( not that you’ll need it! )
Disco Dust
Happy Fourth of July!
Chef Gigi Gaggero 