This post was sponsored by OLD BAY. All opinions and recipes are my own.
I’ve spent most of my adult life living within an easy drive of the Chesapeake Bay, where OLD BAY seasoning is a fixture in cooking. I can’t remember a time when I didn’t know what OLD BAY was. It’s been a regular seasoning option for seafood for what seems like forever. I have a lot of fond memories of OLD BAY and beach weekends from college onward. It seemed like OLD BAY always brought us together for fun times and good food.
But it’s not just a seafood seasoning. When I asked my Facebook friends what they like to use OLD BAY on, one actually responded with “wouldn’t the list be shorter if I just told you what I DON’T use it on?” OK, then. Suggestions included everything from fries to popcorn to roasts to margaritas. Heck, one of the area breweries uses it in a beer (and it’s tasty. Yes, you know I tried it.)
When the stars aligned and I was able to spend an afternoon hanging out with my running buddy and fellow cooking conspirator, we decided to create a recipe to take to a cookout. Sadly, the cookout was rained out (the rain was CRAZY in the DC area last weekend), but we had a ton of fun creating an awesome recipe and experimenting in my kitchen.
I can’t wait to try it on really good sweet corn when I got home to Wisconsin this summer. It’s definitely my new “go to” recipe for gatherings when corn is in season. (Turns out it’s really good on eggs and potatoes as well. What? I couldn’t let leftovers go to waste!)
OLD BAY Street Corn
- 1.5 TBSP OLD BAY
- 3 cloves garlic, chopped
- 1 8oz container sour cream
- 3 oz queso fresco, crumbled
- Additional queso fresco
- fresh cilantro
- 12 ears of corn
- Combine OLD BAY, garlic, sour cream, and queso fresco. Set aside.
- Grill corn, approximately 8 minutes, rotating until cooked through and charred.
- Brush warm corn with OLD BAY mixture.
- Top with crumbled queso fresco and chopped cilantro.
The corn ended up turning out really well and it was super easy to make. Well, except for the actual grilling part because, well, pouring rain. We combined it with chicken kabobs, roasted shishito peppers, and home grown cucumbers from a friend’s garden, along with a number of really tasty beers (because that’s what we do…)
What have you tried with OLD BAY lately? You should try something new with it – as far as I can tell, it goes with everything. Check out OLD BAY on instagram and twitter for lots of other ideas for cooking with OLD BAY. And if you love OLD BAY, be sure to share your recipes with the hashtag #OLDBAYOurWay for the chance to win a summer supply of seasoning and swag.
What’s your favorite way to use OLD BAY?
Disclaimer: This post was sponsored by OLD BAY, but all opinions are my own.