BELT FED | Corn on the Cob Seasoning

As you know, we take our flavor game as serious as it gets. Let's just say we tend to push it to the max...

One night in June, I was out to dinner with my family and I ordered a thick ribeye with veggie on the side. The chefs choice for the veggie option was corn on the cob. 

Now, being from Western Pennsylvania, I grew up on meat and corn. When the waiter brought the corn out, I was less than impressed. The corn sat there watery, waxy, dull, plain, and I wanted nothing more but to dump it in the trash. I gave it the benefit of the doubt and took a few bites. although it tasted "ok", I thought to myself, "I wish I had some seasonings with me."

The idea was born... 

The next day, my team and I began work on the BELT FED concept.

Why stop at salt and pepper when we've found that a light dusting of smokey paprika, celery and dill, and some onion makes corn taste like nothing you've ever eaten?

Like I said above, we tend to push it to the max... 

Buy a one-way ticket, because with a simple dusting of BELT FED and you're never goin' back. :-)

Now, I know... I know... "But, Casey.... corn is corn, bro."

Just wait until you see the pictures and recipe I'm going to share with you later in the week... Trust me when I say it, you're going to love it.

Usage Tips:

Butter warm corn, and then dust an ample amount of BELT FED over the entire cob!