Grilled Corn Cobettes with a Trio of Toppings

Perfect as an appetizer for a picnic or patio party.  It's easy, make the toppings in advance. Grill the corn right before the party and let your guests customize their corn!   Shop the Market for your fresh picked corn, veggies, and herbs.

Ingredients:

·         6 ears of corn (shucked, rinsed, quartered widthwise)

Grilled Tomato and Garlic

·         2 large ripe vine tomatoes (cut in half, widthwise)

·         1 head garlic (cut in half, widthwise)

·         1 tablespoon olive oil

·         Kosher salt and freshly ground black pepper (to taste)

Lime and Scallion Butter

·         1 stick unsalted butter (room temperature)

·         1 lime (zested and juiced)

·         4 scallions (finely chopped)

·         Kosher salt and freshly ground black pepper (to taste)

Creamy Feta Topping:

·         1 cup sour cream

·         1/2 cup feta (crumbled)

·         1 teaspoon cayenne pepper

·         1/4 cup cilantro leaves and stems (chopped)

Instructions:

1.       Preheat the grill to medium-high heat. Place the quartered corn on the grill, cook until charred, turning every 3-4 minutes. Once charred, transfer to a platter.

2.       Customize your corn topping. Rub the corn with garlic and then with the cut side of the tomato or spread the butter or feta toppings onto the cobs to serve. You can also remove the kernels from the grilled corn to serve as a corn salad mixed with the toppings.

For the Grilled Tomato and Garlic:

1.       Drizzle the tomato halves and garlic with olive oil. Season with salt and pepper. Place on preheated grill. Cook the tomato for 5-7 minutes, until slightly softened and juicy. Cook the garlic for 8-10 minutes, or until slightly charred.

For the Lime and Scallion Butter:

2.       In a medium bowl, add the butter, zest, and juice of a lime and scallions. Season with salt and pepper. Mix until combined.

For the Creamy Feta Topping:

3.       In a medium bowl, add the sour cream, feta, cayenne, and cilantro. Mix until combined.

Recipe courtesy of Clinton Kelly and Carla Hall of the Chew