Corn On The Cob With Mint Feta Butter Recipes

CORN ON THE COB WITH CHILE-MINT BUTTER

Corn on the Cob with Chile-Mint Butter image

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

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
2 teaspoons finely grated lime zest
2 teaspoons chopped mint
1 teaspoon chipotle chile powder
1 teaspoon granulated garlic
1 teaspoon sweet paprika
Kosher salt
4 cups milk
2 teaspoons sugar, optional
4 ears corn in the husk

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

Corn on the Cob with Mint-Feta Butter image

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

Ingredients

1/2 stick unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

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 CHILE-MINT BUTTER

Corn on the Cob with Chile-Mint Butter image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
2 teaspoons finely grated lime zest
2 teaspoons chopped fresh mint
1 teaspoon chipotle chile powder
1 teaspoon granulated garlic
1 teaspoon sweet paprika
Kosher salt
4 cups milk
2 teaspoons sugar, optional
4 ears corn in the husk

Steps:

1. 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.
2. 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.
3. Peel back the husks of the corn, keeping them attached, and remove all of 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.

DELICIOUS AND EASY CORN ON THE COB

Delicious and Easy Corn on the Cob image

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

Ingredients

¼ teaspoon white sugar
4 ears corn, husked and cleaned

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

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