Warmer weather means gathering outdoors for parties, picnics, and summer celebrations. These Mexican Street Corn on the Cob Bites are perfect for all of your summer entertaining!
Summer is just around the corner and with the warmer temperature comes more time outside. When I was growing up, warmer temperatures always meant sharing more meals outside because my mom always stressed about how much the oven heated up our house. It made me laugh at the time (and I might have thought she was a little bit crazy), but now that I’m an adult, I get it. Even thinking about turning on my oven in the summer makes me cringe. You were right, mom! Warmer weather also means gathering outdoors for parties, picnics, and summertime celebrations like Father’s Day and Fourth of July.
We live in Hawaii, so I’m fortunate to always enjoy the luxury of entertaining outdoors. Because of this, I’ve been able to perfect my corn on the cob sampler platter for parties and get-togethers among friends and family. Corn on the cob is a summer favorite, but I wanted a way to dress it up in a way that was both unique and easier-to-serve than the traditional method. It works as a superb appetizer or fun side that can be customized in as many ways as you might be able to dream up!
Mexican Street Corn on the Cob Bites
I start by bringing a large pot of water to a boil. When it has reached a full boil, I add in all my ears of corn and allow them to stay in there for 3 minutes. I boil them whole (not halved yet), because it’s easier to add toppings and seasoning prior to cutting the ear in half and skewering. When I pull them from the boiling water, I immediately put them onto a hot grill to finish the cooking process and add a bit of smoky flavoring.
Once the ears are cooked, it’s time to tackle the toppings!
There are so many different ways to dress up your corn on the cob sampler platters for an outdoor party, but today I’m sharing three of my favorites: Spicy Honey, Smoked Tequila Lime, and Chili Garlic.
Corn On The Cob Bites
Ingredients
- 6 ears of corn, cooked
- 5 tbsp honey or agave
- 2 tbsp crushed red pepper
- 1 tsp tequila
- dash liquid aminos
- 2 tbsp lime juice
- 3 tbsp feta
- 2 tbsp chili garlic sauce
- 1 tsp garlic powder
- 3 sheets of parchment paper
Instructions
- Follow the initial instructions above for cooking your corn.
- When the corn is cooked, separate the cobs into three groups of two.
- For the chili garlic cobs, rub chili garlic sauce and 1 tbsp crushed red pepper onto a sheet of parchment paper.
- Gently roll both ears of corn through the mixture until evenly covered.
- To finish, sprinkle 1 tsp of garlic powder on each ear.
- Cut each cob into two equal parts and set aside.
- For the spicy honey cobs, sprinkle 1 tbsp of crushed red pepper onto a fresh sheet of parchment paper.
- Pour honey (or agave) down both ears of corn and gently roll through chili pepper flakes.
- Cut each cob into two equal parts and set aside.
- For the smoky tequila lime cobs, mix together the lime juice and liquid aminos in a small prep bowl.
- Sprinkle feta on your third sheet of parchment paper.
- Using a pastry brush, brush liquid mixture onto cobs, and immediately roll in feta.
- Cut each cob into two equal parts and set aside.
- When all of your cobs are prepped, skewer them with a toothpick and serve.
Notes
Home Chef Tip: If you're hosting a party, upgrade the toothpicks to party picks that match your theme. Don't be afraid to think outside the box - beach umbrellas would be fun for summer!
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If you have any less-than-adventurous family members or guests, hot butter with garlic is equally delicious glazed onto hot corn bites. How are you planning to dress up your corn this summer?
We hope you enjoy these delicious Mexican Street Corn on the Cob Bites from SoFabFood Contributor, Kait from CommuniKait, as much as we do. If you love this recipe, you can find more like it by visiting our appetizer section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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