SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
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
CHILI CORN-ON-THE-COB
Make and share this CHILI CORN-ON-THE-COB recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Husk corn and remove silk.
- Plunge corn into large kettle of rapidly boiling water, cover and cook over high heat 8 to 10 minutes.
- Remove from water; drain well.
- Meanwhile melt butter in small saucepan and stir in remaining ingredients.
- Serve corn at once with chili butter.
CORN ON THE COB WITH CHIVE BUTTER
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
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.
CORN ON THE COB WITH LEMON-PEPPER BUTTER
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn-it's a favorite! -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.
Nutrition Facts : Calories 280 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
CARAMELIZED CORN WITH FRESH MINT
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
- In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 426 milligrams, Sugar 6 grams, TransFat 0 grams
CORN ON THE COB WITH CHILE-MINT BUTTER
Slather a zesty, smoky flavored butter on freshly cooked corn on the cob.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the butter with the lime zest, mint, chile powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.
- Pour the milk and 4 cups water into a Dutch oven and add the sugar, if desired. Bring to a simmer over medium-high heat.
- Peel back the husks of the corn, keeping them attached, and remove all the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the chile butter. Serve hot.
CORN ON THE COB WITH MINT-FETA BUTTER
Provided by Gina Marie Miraglia Eriquez
Categories Side Kid-Friendly Quick & Easy Feta Mint Corn Summer Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
CORN ON THE COB WITH GARLIC-ANCHO BUTTER
Categories Dairy Side Corn Hot Pepper Summer Cilantro Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
- Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
- Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.
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