Corn On The Cob With Lime Fish Sauce And Peanuts Recipes

CORN ON THE COB WITH LIME, FISH SAUCE AND PEANUTS

Steps:

• Heat 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, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.
• Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.

CORN ON THE COB WITH CHILI AND LIME

Steps:

• Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste

CHILI LIME CORN ON THE COB

Steps:

• In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
• Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
• Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

CORN ON THE COB WITH SPICY LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mash butter, chipotle peppers, lime zest, and salt together in a bowl until evenly mixed.
• Place corn on the grill, place lid on the grill, and cook corn, turning occasionally, until husks are charred, about 20 minutes. Serve corn with spicy butter.

BAKED CHILI-LIME CORN

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.

CORN ON THE COB WITH CHEESE AND LIME

Steps:

• Prepare grill.
• Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
• While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
• Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
• Serve corn on the cob with lime wedges.

FISH SAUCE CARAMEL CORN ON THE COB RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Bring a large pot of salted water to boil. Add the corn and boil for 5-7 minutes, until the kernels are tender and bright yellow. Use tongs to remove the corn and set aside.
• In a small saucepan, combine the butter and brown sugar. Cook over medium-low heat, whisking together as the butter melts. Whisk in heavy cream and fish sauce. Let bubble for 1-2 minutes. Remove the pot from the heat and stir in the lime zest and juice.
• Place the corn on the prepared baking sheet. Brush the corn on all sides with the caramel.
• Bake the corn for 10 minutes, using tongs to rotate the cobs every few minutes and basting with more caramel, until caramelized and browned.
• Serve corn with lots of chopped Thai basil and halved limes.
• Enjoy!

PEANUT BUTTERY CORN ON THE COB

Steps:

• Boil the corn in a large pot until done. Remove from water and let cool enough to handle.
• Spread 2 tbsp peanut butter on each ear.
• Enjoy!

ROASTED CORN WITH MANCHEGO & LIME

Steps:

• Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
• Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
• Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

GRILLED CORN WITH FISH SAUCE AND SCALLIONS

Steps:

• Heat a grill to medium-high. Grill corn, turning occasionally, until tender and charred in places, about 10 minutes.
• In a small bowl, stir together remaining ingredients. Brush over corn; serve with lime wedges on the side.