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Corn on the Cob with 2 Toppings

Posted at 12:35 PM, Jun 27, 2016
and last updated 2016-06-27 14:41:07-04

6 corn on the cob, husk and threads removed, cooked

Asian Style:

  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 1 lime, juice
  • 1/2 jalapeno pepper, diced
  • 2 teaspoons toasted sesame seeds
  • 2 green onions, sliced thinly

In a saucepan up to medium heat, mix together the soy sauce, hoisin sauce, honey, lime juice and jalapeno for 3-4 minutes; stir frequently. Pour mixture in a pie pan or a large plate with a lip. Coat corn on the cob in the mixture. Sprinkle each corn piece with sesame seeds and green onions. Serve immediately.

Mexican Style:

  • 6 tablespoons butter
  • 1/4 cup grated Queso Fresco cheese
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 2 limes, juice and zest
  • 1/3 cup pepitas, toasted, chopped
  • 1/4 cup fresh cilantro, chopped

In a saucepan up to medium heat, melt butter. Add cheese, chili powder, paprika, lime juice and zest. Cook for 3-4 minutes stirring frequently. Pour mixture in a pie pan or a large plate with a lip. Coat corn on the cob in the mixture. Sprinkle each corn piece with pepitas and cilantro.

Note: Pepitas are pumpkin seeds.

Sponsor: Dan’s Market