Corn for a Crowd

Ingredients

• 12  ears of corn 
• 12 servings salt and pepper 
• 12 servings flavor bar (recipes below)
• 5 quarts water 

Equipment

• food processor
• bowl
• frying pan
• knife
• blender
• tongs

Directions

1. In a covered 10- to 12-quart pan over high heat, bring 5 to 6 quarts water to a boil.
2. Meanwhile, pull off and discard cornhusks and silks. Immerse ears in boiling water. Cover and cook until corn is hot, 3 to 5 minutes.
3. Drain, or lift ears from water with tongs. Season hot corn with choices from the flavor bar, or butter ears and add salt and pepper to taste.
4. Flavor Bar--Select 1 or more of the following combinations. Each covers at least a dozen ears of corn.
5. Mix 1 tablespoon salt and 1 1/2 teaspoons chili powder.
6. Cut 3 limes into wedges. Rub corn with lime wedge, then sprinkle with chili salt to taste.
7. Mix 3/4 cup purchased thick teriyaki sauce or glaze and 1 tablespoon Asian (toasted) sesame oil. In an 8- to 10-inch frying pan over medium heat, stir about 1/3 cup sesame seed until golden, about 3 minutes.
8. Brush corn with sauce and sprinkle with sesame seed.
9. Pesto: In a blender or food processor, combine 1 1/3 cups fresh basil leaves, 2/3 cup olive oil, 1/3 cup grated parmesan cheese, and 2 cloves garlic; whirl until mixture is smooth.
10. Add salt and pepper to taste.
11. Spread on corn.
12. Mix 1/2 cup mayonnaise with 2 tablespoons milk. Put 3/4 cup finely crumbled cotija or grated parmesan cheese and 1 tablespoon ground dried California or New Mexico chilies or chili powder in individual bowls.
13. Brush corn with mayonnaise mixture and sprinkle with cheese and chilies.
14. Cilantro-chili-garlic butter.
15. Mix 3/4 cup (3/8 lb.) melted butter or margarine with 1/3 cup finely chopped fresh cilantro, 1 1/2 to 2 tablespoons minced fresh jalapeo chili, and 2 or 3 pressed or minced cloves garlic.
16. Brush on corn.
17. Mix 1/2 cup (1/4 lb.) melted butter or margarine with 1/4 cup minced chives or green onions, 1 tablespoon minced fresh or 1 teaspoon dried thyme, 1 teaspoon grated lemon peel, and 2 tablespoons lemon juice.
18. Brush butter on corn.
19. Mix 6 tablespoons olive oil, 3 tablespoons white wine vinegar, 1 1/2 tablespoons Dijon mustard, 1 1/2 tablespoons minced shallot, 2 teaspoons chopped fresh or 3/4 teaspoon dried tarragon, and 1 pressed or minced clove garlic.
20. Add salt and pepper to taste.
21. Brush on corn.
22. Spiced salt: In a 6- to 8-inch frying pan over medium heat, stir 1/2 teaspoon each cumin seed, coriander seed, mustard seed, and black peppercorns until mustard seed begins to pop, about 3 minutes.
23. Pour into a blender with 1 tablespoon coarse salt and grind to a powder.
24. Sprinkle on buttered ears of corn.
25. Curry butter: In a 6- to 8-inch frying pan over low heat, stir 1 1/2 tablespoons curry powder, 3/4 teaspoon ground coriander, and 1/4 teaspoon cayenne until spices are fragrant, about 1 minute.
26. Add 3/4 cup (3/8 lb.) butter or margarine and stir until melted.
27. Brush on corn.
28. Dried tomatobasil butter: In a food processor, whirl 1/4 cup drained dried tomatoes packed in oil until finely chopped.
29. Add 1/2 cup (1/4 lb.) butter or margarine (at room temperature) and 1 teaspoon dried basil; whirl to blend. Or finely chop tomatoes with a knife and mix with butter and basil in a bowl.
30. Add salt and pepper to taste.
31. Spread on corn.