Updated Jul 17, 2017Chatelaine
- Mix 1/2 cup butter with 2 tbsp each finely chopped parsley and tarragon and 1/2 tsp lemon zest.
Indian zing: Sprinkle cooked corn with cayenne, salt and a squeeze of fresh lime juice.
Gorgeous Greek: Brush grilled corn with olive oil and sprinkle with crumbled feta and chopped basil.
Chili and cheese: Season cooked cobs with parmesan, fresh lemon juice and chili powder.
Chatelaine Quickies: Gourmet corn on the cob