HERBED CORN
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
CORN WITH HERBS
Tania Bikerman PITTSBURGH, PENNSYLVANIA A pleasant blend of herbs enhances this fast, easy and yummy side dish. It's our family's favorite way to eat fresh corn.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium-high heat, cook and stir corn onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Add herbes de Provence and salt; cook 2-4 minutes or until vegetables are tender.
Nutrition Facts : Calories 302 calories, Fat 19g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 441mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein.
CORN SOUP WITH HERBS
Aww, shucks: It's a smooth corn soup filled with sweet corn kernels and topped with plenty of fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Cut the kernels off 6 ears of the corn, transfer to a medium bowl and then, working over the bowl, run the back of a chef?s knife down the cobs to extract all the juices and pulp from the corn.
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the sugar, garlic, shallot, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the vegetables are softened, 5 to 8 minutes. Add the corn kernels and juices and continue to cook, stirring occasionally, until the corn is softened and well coated, about 5 minutes more. Add the thyme sprigs, bay leaf and 6 cups water. Bring the soup to a boil, reduce the heat to maintain a simmer and continue to cook, stirring occasionally until slightly thickened, about 25 minutes.
- Meanwhile, cut the kernels off the remaining 2 ears of corn and set aside. Discard the thyme and bay leaf from the soup and then carefully puree in batches in a blender (or in the pot with an immersion blender) until creamy, taking care not to fill the blender more than half full per batch.
- Return the soup to the pot, add the reserved corn kernels and simmer over medium heat until the corn is tender, about 5 minutes. Adjust the seasoning with additional salt and pepper. Divide the soup among 4 bowls and top with the mixed herbs and a drizzle of olive oil.
GRILLED CORN WITH HERBS
Provided by Ian Knauer
Categories Bread Herb Vegetable Side Vegetarian Quick & Easy Corn Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
- Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
BAKED CORN ON THE COB WITH HERBS
Enjoy an all-American classic all buttered up and herbed!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 450°. Husk corn and remove silk.
- Place each ear on 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil.
- Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg
CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
CORN WITH FRESH HERBS
Provided by Madhur Jaffrey
Categories Ginger Mustard Vegetable Side Picnic Mint Corn Summer Potluck Cilantro Seed Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Husk the corn and rub off the silk with a lightly moistened towel. Holding one ear upright at a time, cut off the kernels in ribbons and put them in a bowl. Separate the kernels by rubbing them with your fingers.
- Pour the oil into a large, preferably nonstick, lidded pan or wok and set over medium-high heat. When the oil is hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the kalonji seeds. Stir once, then add the ginger and chilies. Stir for 30 seconds, put in the corn, cilantro, mint, scallions, and dill, and toss well to mix. Add 4 tablespoons of water, the lemon juice, salt, and black pepper. Toss again to mix and cover. When steam begins to escape from under the lid, reduce the heat to low and cook for 2 to 3 minutes. Toss again and taste for a balance of seasonings, making any adjustments you think necessary. If you like, stir in the butter just before serving.
HERBED CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir chives, parsley, and thyme into batter. Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 331 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g
CORN ON THE COB WITH HERB BUTTER
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herb butter, and season with salt and pepper.
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