Happy Corn on the Cob Day! 3 Celebrity Chef Recipes You’ve Got to Try

Believe it or not, Corn on the Cob Day is a real celebration.

But, while you might be hundreds if not thousands of miles from the festivities planned in Minneapolis, Minn., today, the crisp taste of this golden vegetable treat is as close as your local grocery store.

MUST READ: Find Out What Ridiculous Food Holiday Falls On Your Birthday

Why not plan dinner around one of these three delicious celebrity corn on the cob recipes?

We’ve got some of Guy Fieri, Tyler Florence and Rocco DiSpirito‘s favorite dishes herein waiting to tantalize every taste bud and palate. Keep clicking to check them out!

UP NEXT: Rocco DiSpirito’s Mexican Corn With Chili Mayo

Rocco DiSpirito’s Mexican Corn With Chili Mayo

• Servings: 4
• Difficulty: Easy
• Cook Time: 1-30 min

Fresh corn on the cob is so good on its own, you really don’t need to do much to it. But if you want to spice up your ears a bit, try my Mexican Corn. It uses cotija cheese, know as the “Parmesan cheese of Mexico.”

It’s a strongly flavored, crumbly cheese that’s used like Parmesan in Italian cooking. If you can’t find it in your supermarket, use Parmesan-Reggiano or feta instead. This recipe makes a delicious addition to quesadillas, tostadas, fajitas, tacos, or burritos. So dig in. Delicious!

Shopping List:

• 4 ears of corn, in their husks
• Butter-flavored cooking spray
• 1/4 cup fat-free mayonnaise
• 1 teaspoons chili-powder
• 1/2 cup (about 2 ounces) cotija cheese, grated
• 2 tablespoons of chopped fresh cilantro
• 1 lime cut into four wedges

Cooking Directions

1. Microwave the corn, two ears at a time, for about seven minutes on high, turning once. Peel back the husk and test a kernel for tenderness. Microwave again for another minute if necessary.
2. Heat a grill pan over high heat.
3. Cut an inch off the top of the cobs. Grab the husk, along with the silk, and peel the husks off the cob like you would peel the skin off a banana. Continue peeling back the husk around the rest of the cob so that you create a handle with the husk.
4. Spray the corn with cooking spray and place on the hot grill pan. Grill until the kernels begin to develop grill marks, 2 to 3 minutes. Turn the cobs occasionally.
5. Meanwhile, in a small bowl, mix the mayonnaise and chili powder together. Using as pastry brush, brush the mayonnaise mixture onto each cob. Sprinkle the cheese and cilantro over the cobs.
6. Serve immediately with lime wedges.

This recipe was styled by chef Karen Pickus for ABC News. Recipe courtesy of Rocco DiSpirito’s Now Eat This! Diet.

UP NEXT: Guy Fieri’s Chili Lime Corn on the Cob

Guy Fieri’s Chili Lime Corn on the Cob

• Servings: 4
• Difficulty: Moderate
• Cook Time: 60-120 min

Shopping List:

• 4 ears of corn, in husk
• 3 tablespoons unsalted butter, at room temperature
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• ¼ teaspoon garlic, granulated
• ½ teaspoon salt
• ½ teaspoon black pepper, freshly cracked

Cooking Directions

1. In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.
2. Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30-45 minutes.
3. Make sure to weigh down the ears so that they are fully submerged.
4. Preheat a BBQ to medium, indirect heat.
5. Alternate indoor method:
6. Preheat a heavy grill pan, prefer cast iron, to medium high heat.
7. Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn.
8. Fold husk back over corn and grill for 15-20 minutes.
9. Serve immediately.

Tip: If indoor method is used, make sure to use a hood fan.

UP NEXT: Tyler Florence’s Grilled Corn on the Cob

Tyler Florence’s Grilled Corn on the Cob

• Servings:6
• Difficulty: Easy
• Cook Time: 30-60 min

Try this recipe for grilled corn on the cob from acclaimed chef Tyler Florence to impress your guests. Florence is the owner of several restaurants and the host of Food Network’s “Tyler’s Ultimate.”

Shopping List:

• 6 ears of corn, with husks and silks still on
• ½ cup Mayonnaise
• ½ cup Cotija cheese (salty cow’s milk cheese could substitute with Feta or Parmesan – some type of salty cheese)
• Juice from 1 lime
• Smoked Pimenton (can substitute cayenne pepper)
• Sea Salt

Cooking Directions

1. Preheat the oven to 375°F. Without peeling back the husk or the silks, place the corn on a sheet pan and roast for 25 minutes. This will produce a deeper corn flavor by cooking the corn with other items that taste like corn. When the corn is done, the husk will look like parchment paper on the outside.
2. Pull the husks back, but keep them on the cob, and remove the silks. Tie the husks in a knot to create a handle that is attached to the cob. If you want, you can stop here and eat the corn as-is.
3. Place the corn directly on a heated grill (or grill-pan) to get a little charred flavor and texture. You do not need to add fat to the corn in advance. Once the corn has grill marks, remove it. Using a brush, add mayonnaise to each cob, then crumble the Cotija cheese and press it on with your hands to ensure it sticks. Squeeze the lime juice over the cobs, then dust with smoked pimento and sea salt.

Click here to get even more delicious recipes on News92fm.com!

RELATED STORIES: 

National Iced Tea Month: Giving You The Tea & The Recipes You’ll Love

10 Best (And Different!) Summer Squash Recipes

Skinny Summer Cocktails: Drink Without Guilt