Corn On Cob Butter Recipe Recipe For Lasagna

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CORN-ON-THE-COB WITH SEASONED BUTTERS



Corn-On-The-Cob with Seasoned Butters image

Try any of the variations for seasoned butter to serve with corn.

Provided by Land O'Lakes

Categories     Sauce and Condiments     Vegetable     Butter     Corn     Savory     Cooking     Vegetable     Dairy     Side Dish

Yield 8 servings

Number Of Ingredients 18

Dill Butter
1/4 cup Land O Lakes® Butter softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
Italian Butter
1/4 cup Land O Lakes® Butter softened
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
Horseradish Parsley Butter
1/4 cup Land O Lakes® Butter softened
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Corn
8 ears corn-on-the-cob, husked

Steps:

  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Combine all ingredients for desired seasoned butter in bowl; mix well. Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
  • Place corn on grill directly over coals. Grill, turning every 5 minutes, 20-25 minutes or until corn is tender.

Nutrition Facts : Calories 180 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Sugar grams, Protein 4 grams

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

Provided by Marcela Valladolid

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
  • Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CORN ON THE COB WITH BASIL BUTTER



Corn on the Cob with Basil Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

CORN-ON-THE-COB WITH SEASONED BUTTERS



Corn-On-The-Cob With Seasoned Butters image

Make and share this Corn-On-The-Cob With Seasoned Butters recipe from Food.com.

Provided by Stacky5

Categories     Corn

Time 30m

Yield 8 ears, 8 serving(s)

Number Of Ingredients 14

8 ears corn on the cob, husked
1/4 cup butter, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaf
1 tablespoon chopped fresh oregano leaves
1/4 cup butter, softened
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Combine all ingredients for desired seasoned butter in small bowl; mix well.
  • Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
  • Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (20 to 25 minutes).

Nutrition Facts : Calories 276.6, Fat 18.3, SaturatedFat 11.1, Cholesterol 45.8, Sodium 205.8, Carbohydrate 29.7, Fiber 3.6, Sugar 4.9, Protein 4.3

CORN ON THE COB WITH CHIVE BUTTER



Corn on the Cob with Chive Butter image

Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 2h10m

Number Of Ingredients 4

1/2 cup (1 stick) butter, room temperature
1/4 cup chopped fresh chives
1/8 teaspoon ground pepper
8 ears shucked fresh corn

Steps:

  • Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
  • Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
  • In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.

BUTTERY-ONION CORN ON THE COB



Buttery-Onion Corn on the Cob image

"My mother has been making this recipe for years. Every time I make it for company they rave and can't believe how easy it is!" -Lisa Denson of Decatur, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 3

1/2 cup butter, melted
1 envelope onion soup mix
4 medium ears sweet corn, husks removed

Steps:

  • In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. , Bake at 450° for 15-20 minutes or until corn is tender, turning packet once.

Nutrition Facts : Calories 297 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 792mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

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