DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
CORN COB POPS
Enjoy hot corn on the cob without burning your fingers by conveniently cooking the corn on a kabob skewer.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Insert pointed end of wooden kabob stick into cut end of each corn piece. Bring 8 cups water to a boil in large saucepan. Stand, stick-ends up; cook 8 min. (Water should only cover the corn, not the sticks.)
- Remove pan from heat; cover. Let stand 5 min. or until corn is tender. Meanwhile, blend remaining ingredients in blender until smooth.
- Serve dressing mixture with the corn.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MARYLAND CORN POPS
Fresh-picked sweet corn is a big thing in Maryland. Here's my homespun version of Mexican street corn. -Kristie Schley, Severna Park, Maryland
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Brush all sides of corn with oil. Grill, covered, over medium heat, turning occasionally, until tender and lightly browned, 10-12 minutes. Remove from grill; cool slightly., Meanwhile, in a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert one corncob holder into each piece. Spread corn with mayonnaise mixture; sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.
Nutrition Facts : Calories 164 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CORN-ON-THE-COB POPS
Put sweet and buttery corn on a stick, and watch it get nibbled up!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Cook corn as directed on package.
- Meanwhile, in small bowl, combine butter and honey; mix well. Insert sticks into corn. Serve with butter mixture.
Nutrition Facts : Calories 165, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg
CORN ICE POPS
Provided by Katie Lee Biegel
Categories dessert
Time 5h45m
Yield 12 to 16 ice pops
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.
- In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.
- Freeze in ice-pop molds or in small paper cups with ice-pop sticks.
YAKITORI CORN POPS
Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce
Provided by Sarah Cook
Categories Buffet, Side dish
Time 35m
Yield Makes 8-12 depending on the size of your cobs
Number Of Ingredients 5
Steps:
- Put the corn cobs in a microwaveable dish with about 1cm water. Cover with cling film, poke a couple of holes through and microwave for 10 mins on High (we used a 750 watt microwave) until tender. When cool enough to handle, trim the rounded ends and cut the rest into 3-5cm chunks. Mix 1 tbsp yakitori sauce with the oil and brush all over the corn.
- Heat a griddle pan or barbecue and sear the corn on all sides until starting to char. Lift into a bowl, add the remaining sauce and toss to coat. Add a stick to each - like a lollipop - then dip each corn pop into the sesame seeds to coat before eating.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.2 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
POPCORN ON THE COB
Celebrate harvest season with "ears" of candied popcorn, reminiscent of Indian corn. Unbleached parchment paper from your pantry is all you need for the pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Melt butter in a large, heavy pot over low heat. Add marshmallows and sugar; stir until melted. Remove from heat.
- Pour in popcorn; toss well to coat. Fold in chocolate-covered sunflower seeds.
- With buttered hands, form mixture into oblong cob shapes. Let cool on a parchment-lined baking sheet. Wrap each "cob" in a parchment-paper husk. For each husk, cut a 20-inch length of standard parchment paper and accordion-fold it into eight 2 1/2-inch folds. Cut one end into a deep point, leaving sides intact. Unfold paper; wrap it around cob. Twist bottom to secure, then peel back layers.
SAVORY CORNBREAD POPS
Not all cake was created sweet, but it's all delicious in our book. These handheld pops make festive appetizers, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Prepare and bake cornbread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack., In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble cornbread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm. , Dip in melted butter and roll in corn chips. Refrigerate until serving.
Nutrition Facts : Calories 70 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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