Corn On The Cob With Moroccan Spices Recipes

SPICY CORN ON THE COB

Spicy Corn on the Cob image

"Being from Louisiana, we like everything hot...even our vegetables," writes Glenda Ardoin from Hessmer. "This is one of our summer favorites."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 large ears sweet corn
1 tablespoon olive oil
1 tablespoon butter
1 jalapeno pepper, seeded and minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

Nutrition Facts : Calories 191 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

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

MEXICAN CORN ON THE COB (ELOTE)

Mexican Corn on the Cob (Elote) image

My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.

Provided by blakleyl

Categories Side Dish Vegetables Corn

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese
4 wedges lime

Steps:

Preheat an outdoor grill for medium-high heat.
Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g

SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES

Spicy Corn on the Cob With Miso Butter and Chives image

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

Ingredients

4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
2 tablespoons finely chopped fresh chives
1 teaspoon shichimi togarashi or crushed red-pepper flakes
Lime wedges, for serving

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.

SPICED CORN ON THE COB

Spiced Corn on the Cob image

This method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Number Of Ingredients 6

Ingredients

6 to 8 ears of corn, shucked
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 whole Scotch bonnet pepper (any color) or 1 teaspoon hot sauce
3 tablespoons butter
4 cloves garlic

Steps:

Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.
Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

SPICY PARMESAN HERB CORN ON THE COB

Spicy Parmesan Herb Corn on the Cob image

Provided by Food Network

Number Of Ingredients 5

Ingredients

1 tsp Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix
1/2 cup salted butter, softened
4 ears corn, shucked
cayenne pepper, to taste
1 cup parmesan cheese, finely grated

Steps:

In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.

MEXICAN STYLE (SPICY) CORN ON THE COB

Mexican Style (Spicy) Corn on the Cob image

This came from one of my Mexican co-workers who had brought it for a carry in. It is very simple to make. I was a little skeptical about the mayonnaise but when I ate it, I devoured it.

Provided by B-B-Q Man

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 ears corn on the cob, husked
mayonnaise
shredded parmesan cheese
cayenne pepper, depends on how hot you like it (to taste)
1 piece bread (this is for ease of putting mayo on corn)

Steps:

Roast the corn on a charcoal grill just until tender and you have nice grill marks.
Liberally spread mayo on piece of bread.
Roll hot ears on the bread.
Sprinkle parmesan cheese on.
Sprinkle cayenne pepper on (to taste).

CORN ON THE COB WITH MOROCCAN SPICES

Corn on the Cob With Moroccan Spices image

Beautiful, tasty and healthy addition to your corn on the cob from EatingWell Magazine (mostly). I'm not going to tell you how to cook your corn because we all seem to have a favourite way. I like to grill it if I have the grill on anyway but I usually do it in the microwave. For this reason, I did not include the cooking time for the corn. Enjoy!

Provided by Nif_H

Categories Moroccan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons extra virgin olive oil
4 ears sweet corn (cooked your way)

Steps:

Mix cumin, coriander, oregano, ginger and salt in a small bowl.
Brush ½ teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.

Nutrition Facts : Calories 105.3, Fat 3.7, SaturatedFat 0.5, Sodium 161.1, Carbohydrate 18.4, Fiber 3.1, Sugar 2.9, Protein 3.2

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