Behind the Booklet: Fresh Corn 50 Ways

jerk salted corn

Who doesn't love corn? It's sweet, crisp, fun to eat and says summer like no other food. We also love corn for its versatility: It's as delicious boiled as it is grilled, on the cob or off, sauteed or stirred into batters. We created corn recipes of all types for Food Network Magazine's July/August booklet, and although I enjoy corn in all its forms, I'm a purist at heart. I like it best simply grilled or boiled, with ample butter and a generous dusting of kosher or sea salt.

When I'm in the mood for a little more pizzazz, I mix up a flavored salt like the jerk or lemon-pepper seasoning in the booklet, both of which are extremely easy to prepare and transform classic corn on the cob into something exceptional. Here are two more recipes for amazing flavored salts. The bacon salt is a perfect complement to grilled corn served alongside burgers and hot dogs; the lemon coriander one tastes great on buttery boiled corn at a clam bake.

Smoky Bacon Jalapeno Salt: Cook 6 bacon slices until very crisp; finely chop. Thinly slice a large jalapeno and microwave on a paper towel in 30-second intervals until slightly dried out, about 3 minutes; mince. Mix with the bacon, 1 tablespoon kosher salt and 1/2 teaspoon smoked paprika.

Lemon Coriander Salt: Toast 2 tablespoons coriander seeds and 1 tablespoon celery seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Cool and then grind in a spice grinder. Mix with 1 tablespoon finely grated lemon zest and 2 tablespoons kosher salt.

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