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#1
Old 08-07-2002, 07:08 PM
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What besides butter can I put on my corn-on-the-cob?

Sweet Corn season!

I go with the old butter and salt thing, but I'm getting kinda sick of it (plus I just went on a diet). I was wondering if anyone has other suggestions besides good ole butter?
#2
Old 08-07-2002, 07:20 PM
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If you can get those popcorn flavoured salts (i.e. Salt & Vinegar, Barbeque), give 'em a shot.
#3
Old 08-07-2002, 07:21 PM
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Are you being ironic?
Try cheese!
#4
Old 08-07-2002, 07:27 PM
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I was going to suggest you make it Mexican-style, with butter, grated cheese, chile powder, and lime. But if butter is too much for you, you're not left with many options, are you?

Didn't you hear that cutting fat out of your diet isn't the way to lose weight?
#5
Old 08-07-2002, 07:39 PM
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Here in the big D, at the local fairs and stuff I see mayonnaise as an option..certainly not low fat, and the hispnaic folks are the people who generally get it that way...

Do they know something that I don't? We'll never know...

YUCK
#6
Old 08-07-2002, 07:53 PM
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have you tried grilling it over charcoal? - hardly needs anything added that way (you can brush it with a little butter or light olive oil as it cooks, but most of that drips off)
#7
Old 08-07-2002, 07:55 PM
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I use "I Can't Belive It's Not Butter" spray, which is good. I don't know of any other flavorings that go good with corn, though.
#8
Old 08-07-2002, 07:57 PM
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Salt and a little pepper are always nice...over the butter, that is.
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#9
Old 08-07-2002, 08:05 PM
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If it's good corn, you don't need anything else. You could put some sugar in the water, but I eat mine straight.
#10
Old 08-07-2002, 08:13 PM
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My father-in-law will only eat corn on the cob if it's covered in parmesan cheese. He swears its great but I've never tasted it.

There are just some things that shouldn't have parmesan cheese as a topping, but to each his own I guess.
#11
Old 08-07-2002, 09:04 PM
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Sour cream and grated cheese or lemon and salt
or any combination of the above

yummy
#12
Old 08-07-2002, 10:49 PM
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Any kind of seasoned salt or interesting pepper blend would work for me. (Don't knock lemon pepper and garlic salt until you've tried it.) For moisty-greasiness, maybe brush with olive oil, if you're dead set against butter.

I'm gonna try it with the parmesan cheese - that sounds good to me.
#13
Old 08-07-2002, 10:59 PM
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Old Bay Seasoning. You should be able to find it at your local grocery store. It's made in Baltimore by McCormick and Co., and it's a combination of salt, cayenne pepper (I think), and other tasty yet low-fat spices. In Maryland, we put it on almost everything, most notably seafood. I've never had it on corn, but I have put it on other steamed/boiled vegetables, and it's good.
#14
Old 08-07-2002, 11:04 PM
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there's spray olive oil that my parents really like on corn...I think Pam makes one kind.
#15
Old 08-07-2002, 11:41 PM
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Seasoned salt and pepper was our tradition...
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#16
Old 08-07-2002, 11:42 PM
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We like Mrs. Dash Original seasoning on corn-on-the-cob. Hubby still eats it with butter buy I'm an au natural gal myself. If the corn is good, bareback's the only way!
#17
Old 08-08-2002, 12:01 AM
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My wife, who reacts to fat like it was a dead rat, swears by lime juice and a little salt. Especially if the rest of the meal is Mexican.
#18
Old 08-08-2002, 12:19 AM
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Lawry's All Season.....so yummy on corn on the cob.
#19
Old 08-08-2002, 04:10 AM
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Butter and salt, why mess with perfection.
#20
Old 08-08-2002, 07:04 AM
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honey.
Just a little bit. I nuke my corn and add a bit of honey to the water. Makes it extra sweet.
#21
Old 08-08-2002, 07:05 AM
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If you can get your hands on some Tony Chachere's Creole Seasoning, you'll have yourself a damn good ear of corn. I'm not sure about its availability in stores outside of Louisiana, but you can order it online.

Every real Cajun down here swears by it. You'd probably be hard-pressed to find a kitchen in Southwest Louisiana that doesn't have a can of Tony's laying around. It goes in numerous Cajun dishes (etouffee, jambalaya, etc). I also like to sprinkle some on cubed-up potatoes and bake them. Yummy.
#22
Old 08-08-2002, 07:09 AM
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Quote:
Originally posted by lemon yellow
Are you being ironic?
Try cheese!
Like a slab of cheddar?? EEeeoo..
Parmesan doesn't sound too bad though.

I'm not that deadset against butter, or the calories which really aren't that much on a ear of corn anyway. I guess I was just looking for other options for variety. Good suggestions. I'll have to pick up some of these at the store tonight. I don't have any of them there fancy salts, and my lime juice is very, very thick, and old - I don't think I'll tempt fate by using anything from that bottle.
#23
Old 08-08-2002, 09:16 AM
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Quote:
Originally posted by Creaky
Old Bay Seasoning.
Creaky beat me to it. We always put Old Bay on our corn on the cob. A little butter, and a big sprinkling of Old Bay. Quite tasty.
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#24
Old 08-08-2002, 09:19 AM
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Quote:
Originally posted by chula
I was going to suggest you make it Mexican-style, with butter, grated cheese, chile powder, and lime. But if butter is too much for you, you're not left with many options, are you?

Didn't you hear that cutting fat out of your diet isn't the way to lose weight?
Cutting out saturated fat is a smart move in ANY diet.
#25
Old 08-08-2002, 09:21 AM
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Cheese on corn? Odd. Anyhow, I'd second or third the suggestions of lime juice, salt and ground red chilies (or cayenne.)
Or if the corn is fresh and sweet, my favorite way to eat it is as is. There's no better way to enjoy good-quality fresh corn. I especially like chilled corn on the cob.
#26
Old 08-08-2002, 09:22 AM
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Oh, and no no no on the lime juice from the bottle. Get a real lime. Please, for the love of fresh produce.
#27
Old 08-08-2002, 11:07 AM
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A little bit of mayonnaise mixed in with plain yoghurt.
#28
Old 08-08-2002, 11:21 AM
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I personally like paprika or chilli powder on my corn on the cob.
#29
Old 08-08-2002, 12:13 PM
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Quote:
Originally posted by neutron star
If you can get your hands on some Tony Chachere's Creole Seasoning, you'll have yourself a damn good ear of corn. I'm not sure about its availability in stores outside of Louisiana, but you can order it online.
Yup, that's what I use. I've seen it in nearly every grocery store the last couple of years (Kansas, Missouri, Mississippi, Indiana), so it should be easy to find. Go with the green can - the white is salt-free, and just isn't the same.

And you can use this stuff on even more dishes than Old Bay, if that's possible.
#30
Old 08-08-2002, 01:45 PM
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I spray on Liquid Amino's, bought at a health food store. Yummie!

Why not just do 10 pushups and use that tab of butter? Even yummier...

-T
#31
Old 08-08-2002, 02:28 PM
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Quote:
Originally posted by Munch
And you can use this stuff on even more dishes than Old Bay, if that's possible.
As a Baltimorean, I must defend my beloved Old Bay. You can use it on just about anything.
#32
Old 08-08-2002, 02:41 PM
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Schilling's little packets of sloppy joe seasoning goes well with both corn on the cob and popcorn. See if your local grocery store doesn't have a bunch of seasonings next to the popcorn - any of those would work, as well.
#33
Old 08-08-2002, 02:51 PM
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Quote:
Originally posted by BiblioCat
As a Baltimorean, I must defend my beloved Old Bay. You can use it on just about anything.
You can use Chacheres on Old Bay and on Chacheres itself. So there.
#34
Old 08-08-2002, 10:10 PM
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Quote:
Originally posted by Munch


Yup, that's what I use. I've seen it in nearly every grocery store the last couple of years (Kansas, Missouri, Mississippi, Indiana), so it should be easy to find. Go with the green can - the white is salt-free, and just isn't the same.

And you can use this stuff on even more dishes than Old Bay, if that's possible.
Yes!! Tony's makes everything good. I can't cook without it.

Something else I've found if you want a sauce is HP Curry Sauce from Great Britain. Sooooo yummy.
#35
Old 08-15-2002, 10:26 PM
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DrMatrix is much too considerate to link this, so I will.
Chomp away, folks.
Bwahaha.
That was mean. Mean, mean, mean.
I'm gonna pay for that.
BTW; I, too, like it plain, and raw if it's really good and fresh.
Peace,
mangeorge
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#36
Old 08-16-2002, 10:48 AM
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What are these boards coming to!? (To what are these boards coming?)


Ok. I'LL do it.

Mmmmm......corn.
#37
Old 08-16-2002, 10:56 AM
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Another vote for Old Bay and Tony Chachere's Creole Seasoning. Also good on baked potatoes or french fries.
#38
Old 08-16-2002, 11:02 AM
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MMMMMM...so many good suggestions here for corn on the cob eating. I am going to try chula's suggestion tonight!

Tony's and Old Bay make a whole lot of stuff better, IMHO. Old Bay, drawn butter and distilled vinegar makes a great dipping sauce for seafood and I bet, would for corn. Hmmmm....might just have to have corn on the cob tomorow night too.

Swampbear...who was given a bushel of corn last night
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