Cheesycornonthecob Recipes

CHEESY CORN ON THE COB

Cheesy Corn on the Cob image

Make and share this Cheesy Corn on the Cob recipe from Food.com.

Provided by sheila

Categories Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup butter
1/4 cup grated parmesan cheese
1/2 teaspoon italian seasoning
4 ears corn

Steps:

Cook corn in water until ready.
Melt the butter and add the Italian seasoning.
Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.

MEXICAN STREET CORN

Mexican Street Corn image

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium ears sweet corn
2 tablespoons olive oil
1/2 cup mayonnaise
2 to 3 teaspoons chili powder
6 tablespoons Cotija cheese
1/2 cup fresh cilantro leaves
Lime wedges

Steps:

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.

Nutrition Facts :

CHEESY CORN ON THE COB

Cheesy corn on the cob image

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

Ingredients

4 corn cobs
30g butter , melted
30g parmesan (or vegetarian alternative), finely grated

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

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