Get Your Party Cracking with a July 4th Corn-on-the-Cob Bar !

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!

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