There are ears of corn coming out of our, uh, ears this time of year. And if you're like me, you're topping that corn with a swipe of butter and a dusting of salt. Or, if you’re feeling really crazy, a slather ofspicy mayo and Cotija cheese.
But for me, the corn toppings pretty much stop there. Rather, theyusedto, until Epi Food Director Rhoda Boone dreamed up three new spicy, herby ways to topgrilled corn on the cob:
With miso on the mind—sheoftenhasmiso on her mind—Rhoda came up with anelote-inspired topping that requires just four ingredients. Combine1/3 cup mayo,2 teaspoons lemon juice,1 1/2 teaspoons white miso paste, and apinch of salt. Schmear all over an ear of corn and top withthinly sliced scallions.
Remember the gorgeoustomato-butter toastwe wrote about last year? Rhoda took that butter (a simple mash ofbutter,sautéed tomatoes, andsautéed shallots), slathered the chunky butter on warm corn, and watched as the corn soaked the butter up.
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Note: This isnotcorn pesto. Instead, Rhoda took inspiration from anorecchiette recipe with basil and pine nuts, which is kind of like a pesto in pasta form. Simply spread a warm ear of corn withstore-bought pesto, sprinkle withfresh basilandshredded Parmesan cheese, and pesto, uh, I mean,presto! You've un-boring'd corn again.
