Corn on the Cob Bar

I LOVE me some corn on the cob.  The hubby celebrated his 30th birthday last weekend and for that I wanted to have some for everyone to enjoy. 

I love different toppings, so for this bar we had a variety of cheeses, seasonings and infused butters.

Cilantro Lime Butter:

• 2 sticks of softened unsalted butter
• 1 bunch of cilantro, chopped
• 2 limes, zest and juice
• Sprinkle of salt

Combine all, mix thoroughly and let set up in the fridge overnight. (it can be made just before, but better the night before to let the flavors incorporate)

Old Bay + Hot Sauce Butter:

• 2 sticks of softened unsalted butter
• 3 tablespoons of Old Bay Seasoning
• 2 tablespoons of hot sauce
• Sprinkle of salt

Combine all, mix thoroughly and let set up in the fridge overnight. (it can be made just before, but better the night before to let the flavors incorporate)

Roasted Garlic and shredded Parmesan Butter:

• 2 sticks of unsalted butter
• 3 small heads of garlic (or 2 medium sized heads of garlic) roasted
• 1/4 cup of shredded parmesan cheese
• Sprinkle of salt/pepper

Cut off the tops of the garlic, exposing the tops of all the cloves of garlic.  Sprinkle with olive oil and salt, then wrap in tinfoil.  Put in a 350 degree over for approximately 45 minutes to one hour, or until the garlic is soft and roasted through.  Let rest and cool off some, then squeeze the garlic out and place in a bowl.

Combine all, mix thoroughly and let set up in the fridge overnight. (it can be made just before, but better the night before to let the flavors incorporate)

Other toppings used could be:

• Goat Cheese
• Shredded Parmesan
• Hot sauce
• Old bay seasoning
• Pepper
• Salt
• Regular unsalted butter
• Cayenne Pepper
• Red Pepper Flake
• Mayo
• Any other cheeses that you like

A few hours before the party bring the butters out and let them get to room temperature. It makes it easier to spread them on the corn.

For the corn, I boiled them all in a big canning pot and cut into thirds.  I found long wooden sticks and cut them in half, and inserted them into the middle of the corn.  In order to keep them warm I used chafing dishes and sternos.

Viola corn on the cob bar!