BAD-ASS CHEESY CORN ON THE COB
Griddled corn on the cob, dipped into lime-spiked mayo and grated cheese - this is naughty and really nice.
Provided by Jamie Oliver
Categories Quick fixes Vegetables Christmas Dinner Party Bonfire night recipes Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Soak the corn (husks and all) in cold water for at least 30 minutes - if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
- Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally - the husks will help to steam the corn until tender.
- Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.
Nutrition Facts : Calories 191 calories, Fat 8.6 g fat, SaturatedFat 3.4 g saturated fat, Protein 9.5 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 2.7 g sugar, Sodium 0.3 g salt, Fiber 1.8 g fibre
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Combine in a food processor and process until smooth.
CORN ON THE COB WITH CHEESY BUTTER
For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
- In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.
Nutrition Facts : Calories 211 g, Fat 14 g, Fiber 2 g, Protein 7 g
CHEESY CORN ON THE COB
An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead - put the corn in a roasting tin, cover and chill until needed.
- Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
- Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.
Nutrition Facts : Calories 184 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
TASTY BBQ CORN ON THE COB
This is corn on the cob cooked on the grill with spices and butter. It makes for a yummy side dish to any meal! Try it with fresh garlic and onion.
Provided by Deann
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat grill for medium-high heat.
- In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
- Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 17.7 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 127.1 mg, Sugar 3 g
CHEESY BARBECUED CORN ON THE COB
Make and share this Cheesy Barbecued Corn on the Cob recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat outdoor grill or preheat oven to 400°F.
- Shuck corn. If desired, leave husks attached to cob to use as holders.
- In a small bowl, combine softened butter, chili powder, and powdered cheese packet or creamy cheese sauce.
- Spread butter on corn and wrap each ear individually in foil.
- Place on the grill and close the lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.
Nutrition Facts : Calories 264.4, Fat 16.9, SaturatedFat 10, Cholesterol 40.7, Sodium 133.4, Carbohydrate 29.9, Fiber 3.5, Sugar 3.8, Protein 4.1
TASTY BBQ CORN ON THE COB..TRY ME!
If you have never had fresh corn on the cob grilled, you are missing out! Not only easy, but great flavor as well! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill for medium-high heat.
- In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter.
- Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
- Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork.
- Turn corn occasionally during cooking.
Nutrition Facts : Calories 250.6, Fat 17.2, SaturatedFat 10, Cholesterol 40.7, Sodium 143.7, Carbohydrate 25.1, Fiber 3, Sugar 5.4, Protein 4.3
BARBECUED CORN ON THE COB
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Provided by Sarah Cook
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
- Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
- Pile onto plates and let everyone butter their own.
Nutrition Facts : Calories 277 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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