As promised from last week’s Ruff Draft, I am sharing with you a fun and fresh twist to corn on the cob for you upcoming Labor Day BBQ parties. I created a Corn on the Cob Buffet with three bold & flavorful rubs – American, Mexican & Indian. I created these recipes myself and recently served them at my Southern BBQ. My party guests were in love and I know you will be too!
American (Truffle Oil & Fresh Rosemary):
1 stick of butter
olive oil
2 crushed garlic cloves
1/2 lemon – fresh lemon juice
chopped fresh rosemary
{to taste}
crushed red pepper flakes
salt
pepper
truffle oil
grated parmesan cheese
Saute garlic in pan with a little olive oil. Then add 1 stick of butter and remaining ingredients above (except truffle oil and parmesan), simmer for about 10 min to let ingredients blend. If needed, you can add more olive oil. Let Cool.
{Once cooled down}
Pour mixture onto plate
Drizzle truffle oil – just a little… too much is overkill. Add grated parmesan cheese and more fresh rosemary if needed.
Set aside a bowl of additional grated parmesan cheese and as well as separate glass of crushed red pepper flakes for additional flavor.
Mexican:
1 stick of butter
olive oil
2 crushed garlic cloves
2 limes, squeezed
2 teaspoons chili powder (or more if desired)
chopped cilantro leaves
black peppercorns (about 1 tsp)
{to taste}
salt
pepper
smoked paprika
crushed red pepper
lime zest
feta cheese
Saute garlic in pan with a little olive oil. Then add 1 stick of butter and remaining ingredients above (except lime zest and feta cheese), and let simmer for about 10 min to let ingredients blend. If needed, you can add more olive oil. Let Cool.
{Once cooled down}
Pour mixture onto plate. Mix in a little feta cheese. Sprinkle lime zest on top of mixture.
Set aside a bowl of additional feta cheese and as well as a separate mixture of chili powder, smoked paprika & crushed red pepper flakes for additional flavor.
Indian:
8 tbl ghee (clarified butter)
2 tsp (or more) garam masala Indian spice mixture – pre-made spice mix can be purchased at grocery stores
2 or 3 bay leaves
1 tsp of cloves
1/2 lemon (fresh lemon juice)
1 – 2 tsp sesame seeds
salt
chopped fresh flat leaf parsley
Melt ghee and add all ingredients and let simmer for about 10 min to allowe ingredients to blend. Let Cool.
{Once cooled down}
Pour mixture onto plate. Add more fresh flat leaf parsley if you like.
Set aside more garam masala spice for additional flavor.
Corn:
Cut into thirds and boil. Once ready, stick a corn skewer out of one end and choose a rub to roll corn – don’t forget to pack on extra toppings for each rub (it makes the corn even that much better). Set out course kosher salt to sprinkle on corn as well. *Note – you can make these rubs ahead of time. Before serving just heat up for a few seconds in the microwave.
Get a FREE PRINTABLE Labor Day Party Flag here for this upcoming weekend!
For an extra detail – line your table with fresh herbs and other fresh greeneries under each plate for a touch of elegance. (If you notice bites out of my corn, it’s bc I couldn’t resist while I was taking the pictures!) YUM!
I hope everyone has a happy Labor Day holiday this weekend! Don’t work too hard!!
