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 of spicy mayo and Cotija cheese.
But for me, the corn toppings pretty much stop there. Rather, they used to, until Epi Food Director Rhoda Boone dreamed up three new spicy, herby ways to top grilled corn on the cob:
With miso on the mind—she often has miso on her mind—Rhoda came up with an elote-inspired topping that requires just four ingredients. Combine 1/3 cup mayo, 2 teaspoons lemon juice, 1 1/2 teaspoons white miso paste, and a pinch of salt. Schmear all over an ear of corn and top with thinly sliced scallions.
Remember the gorgeous tomato-butter toast we wrote about last year? Rhoda took that butter (a simple mash of butter, sautéed tomatoes, and sautéed shallots), slathered the chunky butter on warm corn, and watched as the corn soaked the butter up.
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Note: This is not corn pesto. Instead, Rhoda took inspiration from an orecchiette recipe with basil and pine nuts, which is kind of like a pesto in pasta form. Simply spread a warm ear of corn with store-bought pesto, sprinkle with fresh basil and shredded Parmesan cheese, and pesto, uh, I mean, presto! You've un-boring'd corn again.
