Categories: Sides
Ingredients
- Japanese Spice:
- Combine 1/4 cup mayo with 1 tsp wasabi paste and the zest and juice of 1/2 lime. Brush on 4 grilled ears of corn and sprinkle generously with shichimi togarashi (Japanese spice mix) and sliced scallions.
- Hot Honey and Peanuts:
- Combine 2 tbsp. honey with 2 tsp hot sauce and a pinch of salt. Melt 2 tbsp. salted butter with 1/4 tsp cayenne, then brush on 4 boiled ears of corn. Sprinkle with chopped salted peanuts and drizzle with the spicy honey.
- Chile-Herb:
- Puree 1 cup each fresh cilantro and parsley, 2 chopped serranos, 1 garlic clove, 1 tsp ground cardamom, 1/2 tsp each ground cumin and kosher salt and 1/4 tsp ground coriander. Pulse in 1/2 cup olive oil, then 1 tbsp. lemon juice. Spread on 4 grilled ears
- Pimiento Cheese:
- Mix 1/3 cup mayo with 2 tbsp. finely chopped pimientos (drained), 1/2 cup finely grated sharp cheddar, 1/2 tsp cayenne and a pinch of salt. Spread on 4 boiled ears of corn. Sprinkle with 1 1/2 more cups cheddar and 2 tbsp. chopped chives, pressing to adhe
- Cacio e Pepe:
- Combine 1/3 cup each finely grated Parmesan and pecorino with 1 tbsp. black pepper. Brush 4 boiled ears of corn with melted butter and season with salt. Sprinkle with the cheese mixture, pressing to adhere.