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Corn Smorgasbord

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, D, E
    MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 ears of corn

    2. 1 Mexicali Spice Blend, Italian Spice Blend, and/or Herb Spice Blend (see recipe below)

    3. 3/4 cup butter, melted

    4. 2 tablespoons grated Parmesan cheese

    5. 1 tablespoon ground black pepper

    6. 1 tablespoon fennel seeds, ground

    7. 3 tablespoons grated Romano or Parmesan cheese

    8. 2 tablespoons dried basil, crushed

    9. 2 teaspoons dried tarragon, crushed

    10. 1 teaspoon garlic powder

    11. 1/4 teaspoon salt

    12. 3 tablespoons chili powder

    13. 3 tablespoons grated Parmesan cheese

    14. 1 tablespoon garlic powder

    15. 1 tablespoon ground cumin

    16. 1 tablespoon dried oregano, crushed

    17. 1/2 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. Remove husks from corn. Remove silks; rinse corn. Cook corn, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender. Drain. Meanwhile, prepare one, two, or all of the spice blends. Place spice blends in shaker containers or small bowls . To serve, brush corn with some of the butter. Sprinkle with desired spice blend. Drizzle with additional butter. Store any remaining spice blend, covered, at room temperature up to 1 month. Makes 12 servings.

    2. In a small bowl stir together Parmesan cheese , pepper, fennel, oregano, garlic powder, and salt. To make a powder, grind the mixture in a coffee grinder , if desired. Makes about 6 tablespoons.

    3. In a small bowl stir together Romano or Parmesan cheese , basil, tarragon, garlic powder, and salt. To make a powder, grind the mixture in a coffee grinder , if desired. Makes about 6 tablespoons.

    4. In a small bowl stir together chili powder, Parmesan cheese , garlic powder, cumin, oregano, and salt. Makes about 9 tablespoons.

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