Corn On The Cob With Old Bay And Lemon Recipes

GRILLED OLD BAY® CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
• Grill corn for 12 minutes, turning every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture over all sides of the corn and top with Parmesan cheese and parsley.

CORN ON THE COB WITH OLD BAY AND LEMON

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, in a small bowl, mix together butter, half the lemon zest and 1/4 teaspoon Old Bay seasoning.
• Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.

CORN ON THE COB WITH BASIL BUTTER

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 LEMON-BASIL BUTTER

Steps:

• Butter: Put all ingredients in food processor and pulse until basil is incorporated and the butter is light green.
• Transfer to a small serving bowl
• Corn: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties.
• Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter.
• Lay inner husks back in place around corn.
• Tie at top with reserved husk strips.
• Immerse cobs in a large bowl of cold water and soak for 20 minutes.
• Drain well.
• Place on a hot grill for 20 minutes, turning often.
• Serve with extra Lemon-Basil Butter on the side.

CORN ON THE COB WITH LEMON-PEPPER BUTTER

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.

COD AND CORN WITH OLD-BAY BUTTER

Steps:

• In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
• Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
• Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
• Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
• Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.

CORN ON THE COB ( COOKED IN THE OLD WAYS)

Steps:

• Boil water in large pot.
• Place the unshucked corn in the boiling water.
• Boil for 10 minutes.
• Shuck corn and serve with butter and salt.