Corn on the Cob Bar

In Sides by Frances Largeman-Roth



Happy Summer friends! There are so many amazing summer foods–berries, melon, zucchini, and of course–fresh corn! I enjoy corn on the cob with nothing on it at all, but when I’m entertaining, I like to make it special and setting up a toppings bar is my fave new way to do that. You can offer up whatever toppings you and your crew enjoy. In the photo above I included sriracha mayo, feta crumbles, fresh herbs, and lime butter. Other ideas that I love include everything bagel seasoning, diced jalapenos, and even diced sun-dried tomatoes. Get creative and enjoy!

Sriracha Mayo

1/2 cup mayo or plant-based mayo

1 tablespoon sriracha (or less if you don’t want it that spicy)

Lime Butter

1 stick unsalted butter, melted

juice of 1/2 a lime

Fresh Herbs (I used chives and cilantro, but you could also use parsley and fresh oregano)

1 bunch chives, snipped

1 bunch cilantro, snipped

Feta cheese crumbles (Mexican cotija cheese is also wonderful on corn)

4 ounces of crumbled cheese

  1. Grill or boil the corn. If boiling, bring water to a boil, add corn and cook for 6 to 8 minutes. Drain, pat dry and place on a serving tray.
  2. Place toppings in separate bowls with a serving spoon.
  3. Pass around plates and napkins (you’ll need them!) and enjoy!