Corn on the cob is a summery, delicious treat that pairs well with just about anything. It has a sweet, crunchy taste to which you can add butter, seasonings and even barbecue sauce or salad dressing. Add corn on the cob to your next meal for a tasty, nutritious side that will have your family asking for seconds.
You can't go wrong with a plate of sauteed summer vegetables and grilled or roasted corn on the cob. Add a big basket of French or ciabatta bread with low-fat olive oil spread. Or, make vegetable burritos with wholewheat tortillas and diced veggies. Grill the corn on the cob, coat it in a zesty marinade and use a butter knife to slice off the kernels. Add the corn to the burrito and enjoy it fresh off the cob. Or, steam new potatoes with asparagus, carrots and peppers.
Corn on the cob has an earthy, natural taste that pairs well with fish. Coat freshwater trout in Italian breadcrumbs and fry them. Grill the corn, brush it with olive oil and pepper and serve with the fish. You could also try spicy tilapia with corn on the cob. Make a marinade with red pepper seasoning and paprika for the fish. Grill it and serve with corn on the cob and a creamy dill dip.
A cookout is an excellent place to serve fresh corn on the cob. Grill burgers and serve them with hot grilled corn and a pat of butter. Or try sirloin steaks with baked sweet potatoes and corn on the cob. Steak sauce tastes yummy on both the steak and the veggies. You could also grill beef skewers and serve them with corn. A hearty barbecue marinade adds extra flavor to both.
Bake white-meat chicken and drizzle it with a lemon butter sauce. Serve it with corn on the cob and a side of lightly sauteed vegetables, such as broccoli and cauliflower. The chewiness of the chicken and the crunch of the veggies will complement one another perfectly. You could also try grilled chicken sandwiches. Replace the standard side of French fries with corn on the cob. A little extra salt will make the corn taste just as good.
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Kate Bradley began writing professionally in 2007. She holds a Bachelor of Arts in international studies and a minor in German from Berry College in Rome, Ga; TEFL/TESOL certification from ITC International in Prague; and a Master of Arts in integrated global communication from Kennesaw State University in Kennesaw, Ga.