Recipes

Corn on the Cob Flavored Toppings
The toppings can be used whether corn is boiled, grilled, roasted, or cooked in a microwave, on the cob or off. They also offer creative flavor profiles that can easily be adapted into side dishes using sauteed corn, relishes, or salad toppings.

• Smoky Chipotle Butter
• 1 stick softened butter or margarine
• 1/4 cup Chipotle Peppers in Adobo
• 1 teaspoon garlic powder

• Quattro Formaggi Butter (4 Cheese)
• 1 stick softened butter or margarine
• 1 tablespoon grated parmesan cheese
• 2 tablespoon shredded mozzarella
• 1 tablespoon shredded cheddar
• 1 tablespoon shredded romano
• 1 tablespoon chopped parsley

To Prepare Butter Toppings: 1. Place softened butter and other ingredients in a bowl. With a hand mixer or food processor combine until smooth.

2. Place the butter into a plastic baggie and roll into a tube-like shape, place in the freezer and freeze until solid.

3. When ready to use, remove from the freezer and handle like your regular table butter. You can cut the frozen butter easily to only use the amount needed. The frozen butter will keep fresh in the freezer for up to 6 months.

Tropical Mango & Coconut Infused Oil

• 4 oz virgin olive oil
• 2 oz mango/pineapple juice
• 1 tablespoon chopped coconut

• 1 teaspoon chopped cilantro

To Prepare: Whisk ingredients in a small bowl to combine. Brush on cooked corn before serving.

Corn on the Cob Cooking Instructions

Boiling Fresh Corn on the Cob:

1. Remove husk and silk if necessary

2. Bring large stock pot of water to boil.

3. Submerge ears of corn for approximately 5-7 minutes and remove with tongs and top with your favorite flavored butter, topping, or infused oil.

Grilling Fresh Corn on the Cob:

1. Pre-heat grill to medium-high temperature

2. Soak ears with husks in a large pot of cold water 15-30 minutes, remove and shake off excess water

3. Place directly on grill, rotate every few minutes for an even char, about 15 minutes and carefully remove with tongs and use an oven mitt to strip off husks to serve

Cold Summer Corn Soup with Grilled Shrimp
Soup
Makes 4-6 8 oz servings

• 8-10 GloriAnn White Corn-cut fresh kernels off cob (reserve 1/4 cup
• 1/2 cup Olive Oil
• 1 cup chicken stock
• Pinch sea salt

• Pinch white pepper
• 1 tablespoon granulated garlic
• 2 tablespoons lemon juice

In a blender, add all ingredients, blend at med/high speed until smooth. Put into bowl and set aside.

Grilled shrimp

• 12 shrimp; peeled & de-veined raw 21/25 count
• 3 tablespoons olive oil
• 1 tablespoon fresh chopped garlic

• 2 tablespoons minced roast red pepper
• Pinch sea salt
• Pinch black pepper

Mix all ingredients (except shrimp). Brush shrimp before putting on grill. Cook on the grill until shrimp becomes firm and pink and then brush shrimp with mixture.

Coarsely chop shrimp and garnish top of the soup with reserved kernels.

Fire Roasted Chicken Quesadillas Topped with Roasted Poblano, Habanero, & Bi-Color Corn Relish
Roasted Poblano & Habanero Charred Corn Relish
Makes about 3 cups

• 4 ears GloriAnn Fresh Bi-Color Corn, kernels removed from cobs
• 1 medium poblano pepper roasted deseeded & chopped
• 1 medium habanero pepper roasted deseeded & chopped
• 32oz olive oil
• 2 teaspoon fresh garlic minced

• 1/4 cup red onion chopped fine
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• sea salt& black pepper
• 1/4 cup cilantro chopped

Autumn Salad with Fresh Yellow Corn and Pomegranate Vinaigrette
Serves 6

• 2 ears GloriAnn Sweet Yellow Corn removed from cob
• 2 teaspoons extra virgin olive oil
• 3 cups of spring mix greens
• 2 cups romaine hearts chopped
• 1 avocado (ripe)
• 1 cup asparagus tips

• 12 grape tomatoes
• 1 cup alfalfa sprouts
• 1/2 cup pomegranate arils removed from fruit (juice sacs)
• 3 tablespoons sesame seeds
• Pomegranate & Raspberry Vinaigrette (recipe below)