PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
CHILE LIME CREMA AND PORK RIND CORN ON THE COB
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the crema onto the corn and coat with the pork rinds.
CORN ON THE COB WITH PARMIGIANO-REGGIANO
Long hot Southern summers produce delicious corn, but some of the best corn I ever had in my life was from New Jersey. The farmer had a stand on the side of the road in front of his cornfield. He would ask how many you wanted, and march back into the green, rustling stalks to pick your order. Freshness is important, since the moment corn is picked, the sugars begin converting into starch. Straight from the row to a pot of boiling water is an indulgent luxury. Some folks may look twice when they see that this recipe instructs you to coat the corn in mayonnaise. It's a Southern take on Mexican corn that is coated in crema, a soft sour cream-like cheese. You cannot get more Southern than mayonnaise. If you don't care for mayonnaise, use soft unsalted butter instead.
Yield serves 4 to 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Place the unshucked corn in the sink and add water to cover. Weight down the corn with a heavy pot or plate to keep it submerged. Let the corn soak for about 30 minutes. Remove the corn from the water, pull back the husks, and strip away the silk. Season the corn with salt and black pepper. Pull the husks back over the corn and place in the oven, directly on the rack. Roast until the corn is tender, 40 to 45 minutes.
- Meanwhile, combine the cheese and cayenne in a shallow plate. Set aside.
- Remove the corn from the oven and shuck while warm. Using a pastry brush, coat the hot ears of corn with mayonnaise. Roll the ears in the cheese mixture to coat. Serve immediately.
CORN ON THE COB WITH PARMESAN CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
- Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
PARMESAN CORN ON THE COB
"This is an easy way to season fresh corn on the cob," promises Suzanne McKinley of Lyons, Georgia.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the butter, cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on high for 7-10 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt.
Nutrition Facts : Calories 201 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
PARMESAN CORN ON THE COB
Make and share this Parmesan Corn On The Cob recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredient.
- Set aside.
- Bring water to boil, add corn; boil for 8 minutes.
- Drain well.
- Brush with butter mix.
- Salt to taste.
Nutrition Facts : Calories 213.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 24, Sodium 138.6, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 5.6
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
MARIO BATALI'S ITALIAN-STYLE CORN ON THE COB
Make and share this Mario Batali's Italian-Style Corn on the Cob recipe from Food.com.
Provided by blucoat
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a gas grill or prepare a fire in a gas grill.
- Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
- Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
- When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.
Nutrition Facts : Calories 256.1, Fat 14.4, SaturatedFat 3.8, Cholesterol 9.6, Sodium 229.9, Carbohydrate 26.7, Fiber 3, Sugar 6.7, Protein 9.2
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