- Prepare toppings and set aside.
- Heat grill to medium heat. Rub corn with oil and grill, turning occasionally, until grill marks form on most sides, about 10 minutes. My husband still like to boil his corn (3 to 5 minutes), that way works too. Serve with toppings.
In a bowl, smooth 1/2 cup softened butter, 4 tablespoons chopped green onions, a pinch of salt, and 1 tablespoon chopped fresh dill and fresh parsley. My favorite!
Combine 1/2 cup mayonnaise and 1 teaspoon of Sesame Salad dressing and Sauce. Spread on corn. Over a plate sprinkle with sesame seeds. This one was my husbands favorite!
BBQ Sauce, Cheddar, and Bacon
Combine 1/2 cup mayonnaise, 4 tablespoons barbecue sauce, and 1/2 cup shredded cheddar cheese. Spread on corn and roll in crumbled bacon and sprinkle with shredded cheese.
Briefly toast 1 Anaheim pepper on the grill, then finely chop and set aside. Combine 1/2 cup softened butter, 1 tablespoon chopped cilantro, Anaheim pepper and lime to taste. You can add more chilies for heat.
We decided that these toppings would be yummy on several of our favorite barbecue dishes!
Tip of the day: When cutting Chiles, place the shiny side down. It will make it easier to cut.