CARIBBEAN-STYLE CORN ON THE COB
Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.
Provided by Sharon Chen
Categories Side
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
- Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
- While the corn is baking, make the aioli. Smash up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
- Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
- When corn is done, let cool for a few minutes.
- Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.
Nutrition Facts : ServingSize 1, Calories 317 calories, Sugar 4.7g, Sodium 349.8mg, Fat 29.8g, SaturatedFat 4.5g, Carbohydrate 14.7g, Fiber 1.8g, Protein 3.1g, Cholesterol 30.7mg
SMOKIN' HOT CARIBBEAN SPICED CORN ON THE COB
A popular dish in the Caribbean. You can change up the spices to your liking. You could also use soy or other non dairy yogurt or sour cream to make this vegan. From Sue's Nutrition Buzz.
Provided by Sharon123
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grill corn on grill or you can steam or even boil the corn.
- Mix all the dry spices together.
- Dip an orange wedge in olive oil, dip into spice mix and rub into corn.
- Cut corn into bite size pieces and stick a tooth pick inches.
- Blend yogurt with mint and 1/4 tsp salt till smooth.
- Serve corn with yogurt mint dip.
- Note:.
- Use any blend of your favorite spices ! Good spices to use are cumin, paprika, garlic powder, ginger powder, curry powder, etc.
CARIBBEAN SPICED CORN-ON-THE-COB
A spicy summer time treat that adds a different approach to your average corn on the cob. I found this recipe in "Woman's World" Magazine with a little of my own changes, and use it almost every time I make corn. Very adjustable, quick & easy to make. Great for picnics or BBQ's, and gives you that "your-on-vacation" feeling. If you know someone who doesn't like corn-on-the-cob, this just might make a believer out of them. Enjoy! =^_^= P.S. This is even good drizzled over microwaved frozen or canned corn if you don't have time to cook cobs.
Provided by SailorVive
Categories Corn
Time 35m
Yield 16 half cobs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Rinse the ears of corn.
- Put corn cobs directly on the middle rack of the oven.
- Bake for 30 Minutes.
- Remove husks & cut cobs in half.
- Transfer to a large serving bowl.
- In a separate bowl mix all of the ingredients together.
- Pour over corn & toss to coat.
- Sprinkle Cilantro if desired.
- Enjoy! }:^D''''.
- (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
- (Leftover butter sauce can be saved in the fridge for next time).
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