Wednesday, August 7, 2013

Fresh Cob Bar Toppings

corn-cob-bar-cherylstyle

corn-on-the-cob-bar-cherylstyle

how to make a fresh corn cob bar with toppings

shuck the corn 

what you’ll need

makes 8 servings
  • 16 ears of corn
  • 1 cup butter, melted
  • 2 cups shredded mozzarella cheese
  • 9 jalapeños, sliced
  • 1 ½ cups pico de gallo
  • 1 ½ cups black beans
  • 1 ½ cups salsa
  • ¼ cup chili powder
  • ¼ cup garlic salt
  • ¼ cup seasoned salt

let’s do it

  •  shuck the corn
  • boil corn about 5-10 minutes, strain
  • cut corn off  cob
  • place corn in large bowl or Crock Pot
  • put toppings and spoons in bowls, put on table with corn
corn-cob-bar-cherylstyle Use a Dutch oven or Crock Pot to keep corn warm, especially if there’s a large crowd.

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