SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
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
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.
SPICY CORN ON THE COB
"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
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.
INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE
Yummy yogurt sauce for corn on the cob.
Provided by rphel685
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
- Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
- Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.
Nutrition Facts : Calories 162.1 calories, Carbohydrate 29.1 g, Cholesterol 3.7 mg, Fat 3.5 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 63.2 mg, Sugar 10.2 g
CORN ON THE COB WITH SPICY CILANTRO BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
- Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
- We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.
SPICED CORN ON THE COB
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
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.
GRILLED SPICY CORN ON THE COB
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.
Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.
CORN ON THE COB WITH HORSERADISH-DIJON BUTTER SAUCE
Mmmmm! From a flyer included with our organic produce delivery. I was hoping to test this recipe substituting fresh horseradish for jarred but for some unknown reason couldn't find any at the store. Prepare the corn on the cob using your favorite method. For this particular recipe I cooked the corn in a large pot of water, but grilling the cobs would work wonderfully, I have no doubt.
Provided by COOKGIRl
Categories Corn
Time 15m
Yield 8 ears of corn
Number Of Ingredients 7
Steps:
- Cook the ears of corn as suggested in *Steps #4 and #5.
- Sauce: combine ingredients and mix well.
- For each ear of corn, spread on approximately 1 tablespoon of the sauce.
- *Note: For stove top directions to cook corn, bring large pot of water to boil. Add the prepared corn cobs to the water, cover and simmer for approximately 10-12 minutes.
- If grilling corn, spread sauce on cobs, wrap tightly in foil and grill. Or, grill corn directly on the grill basting on the sauce as the ears cook.
Nutrition Facts : Calories 232.6, Fat 13.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 220.7, Carbohydrate 30.1, Fiber 3.5, Sugar 4, Protein 4.2
CARIBBEAN SPICED CORN-ON-THE-COB
A spicy summer time treat that adds a different approach to your average corn on the cob. I found this recipe in "Woman's World" Magazine with a little of my own changes, and use it almost every time I make corn. Very adjustable, quick & easy to make. Great for picnics or BBQ's, and gives you that "your-on-vacation" feeling. If you know someone who doesn't like corn-on-the-cob, this just might make a believer out of them. Enjoy! =^_^= P.S. This is even good drizzled over microwaved frozen or canned corn if you don't have time to cook cobs.
Provided by SailorVive
Categories Corn
Time 35m
Yield 16 half cobs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Rinse the ears of corn.
- Put corn cobs directly on the middle rack of the oven.
- Bake for 30 Minutes.
- Remove husks & cut cobs in half.
- Transfer to a large serving bowl.
- In a separate bowl mix all of the ingredients together.
- Pour over corn & toss to coat.
- Sprinkle Cilantro if desired.
- Enjoy! }:^D''''.
- (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
- (Leftover butter sauce can be saved in the fridge for next time).
SPICY GRILLED CORN ON THE COB WITH BBQ SAUCE
Enjoy this Spicy Grilled Corn on the Cob with BBQ Sauce at your next cookout. Give corn on the cob a flavor makeover when you follow this tasty recipe!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix barbecue sauce, butter and water until blended.
- Clean corn by carefully peeling husks back from each ear without detaching at bottom; discard silk.
- Brush each ear of corn with 1-1/2 Tbsp. barbecue sauce mixture; sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender, turning occasionally.
- Remove foil and pull back husks; sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 14 g, Protein 3 g
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