Cob Off The Cob Recipes

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CORN OFF THE COB



Corn Off the Cob image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off
8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

GRILLED CORN OFF THE COB SALAD



Grilled Corn Off the Cob Salad image

Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...

Provided by Lish

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 12h30m

Yield 6

Number Of Ingredients 11

12 ears fresh corn with husks
5 stalks celery, diced
½ green bell pepper, diced
1 small onion, diced
2 tablespoons chopped pimento peppers
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon Dijon mustard
1 teaspoon white sugar
ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
  • Remove husks and silk from corn, then cut corn kernels from the cob.
  • Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
  • Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
  • Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 g

CORN OFF THE COB



Corn Off the Cob image

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 ears corn
1/2 cup water
1 tablespoon vegetable (canola) oil
2 tablespoons unsalted butter
1/2 teaspoon salt

Steps:

  • Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 6 grams, TransFat 0 grams

FRESH CREAM CORN OFF THE COB



Fresh Cream Corn off the Cob image

In just a few minutes you can have fresh off the cob, creamed corn. It's much better than canned cream corn and you know exactly what's in it with nothing you can't pronounce

Provided by tabasco0697

Categories     Corn

Time 25m

Yield 5 1/4 cup servings, 5 serving(s)

Number Of Ingredients 5

4 ears fresh corn
3 tablespoons salted butter
1/4 cup whole milk
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

  • Take the husks and silk off the corn.
  • Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
  • Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.

Nutrition Facts : Calories 131, Fat 8.2, SaturatedFat 4.7, Cholesterol 19.5, Sodium 309.5, Carbohydrate 14.4, Fiber 2, Sugar 2.9, Protein 2.8

COB OFF THE COB



Cob off the Cob image

I love corn but not crazy about eating it on the cob. I devised a way that I can enjoy fresh corn on my plate without the cob. I used a large bowl to work so you can catch all the corn. You should go back a second time with your knife to get all the tasty kernels. I included pictures to show the process.

Provided by Sageca

Categories     Corn

Time 45m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

6 fresh ears of corn
3/4 cup water
3/4 cup milk
1/2 teaspoon sugar
1 tablespoon butter
1/2 teaspoon salt, if needed

Steps:

  • Remove husks and silk for corn.
  • Rinse and dry each cob.
  • With a sharp knife remove corn for cobs.
  • In saucepan place water, milk and sugar.
  • Bring to a simmer.
  • Add kernels of corn; cover.
  • Simmer app 15 minutes until cooked but still crispy.
  • Drain and place in serving dish.
  • Top with butter and add salt it you need it.

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