Reinventing a Classic Cob

Who doesn't enjoy a crunchy ear of sweet corn? Whether it is on the grill, in a camp fire or just boiled, corn on the cob is nothing short of an American staple. It goes well with just about any dish, and corn has totally overhauled the processed food movement. It is extremely hard to go a day and not eat some form of corn. That aside, corn doesn't always have to be a commonplace side dish. 

Herb butters (or margarines for those who are avoiding dairy) are great ways to add extra flavor to a dish that normally gets a pat of the typical sweet creamy spread. They are very simple to make with a food processor or a large bowl and a hand beater. Making this creation is like learning a formula; once it is learned, all it takes is a choice of variables and you always get an amazing answer. Start with cutting up herbs, shallots, garlic, or chilies. Then in a food processor or in a bowl add in pat by pat of butter, whipping continuously to incorporate air into the mixture. Once all the butter or margarine is in, then it is time to add any dry spice powders or the pre-chopped ingredients.

Here are a few starter recipes. Simply follow the above instructions and enjoy on freshly cooked corn. Both of these also go well with fish and chicken:

Classic Herb Corn on the Cob

Ingredients:

1 tsp rosemary or 1 tbsp parsley

1 tsp garlic (fresh, frozen, minced, etc.)

salt and pepper to taste

1 stick butter or margarine

Spicy Chile Corn

Ingredients:

1 tsp chipotle chili powder (or chili powder of choice)

1 tbsp cumin

1 tsp paprika

1 stick butter or margarine