Favorite Family Corn Recipes

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STEAMED CORN ON THE COB



Steamed Corn on the Cob image

Steaming corn on the cob is one of the simplest and tastiest ways to cook corn-especially fresh. You can do it with or without a steamer basket.

Provided by Cynthia Nelson

Categories     Dinner     Lunch     Side Dish

Time 21m

Yield 3

Number Of Ingredients 2

3 corn cobs
Water

Steps:

  • Gather the ingredients.
  • Husk the corn and remove the silk. Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.
  • Add 2 inches of water to a large pot and insert a steamer rack. Make sure the water is not touching the bottom of the steamer rack. If it is, pour some of it off.
  • Cover the pot and bring the water to a boil over high heat.
  • When the water begins to boil, place the corn into the steamer basket inside the pot using a pair of tongs.
  • Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.
  • Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.

Nutrition Facts : Calories 99 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 267 mg, Sugar 5 g, Fat 2 g, ServingSize 4 servings, UnsaturatedFat 0 g

HOW TO COOK FROZEN CORN (THE RIGHT WAY)



How to Cook Frozen Corn (the RIGHT way) image

Want to know the secret to making frozen corn taste delicious? Kick your corn side dish up a notch with How to Cook Frozen Corn (the RIGHT way)!

Provided by Erica Walker

Categories     Side Dish

Time 15m

Number Of Ingredients 3

1 lb frozen corn
4 Tbsp butter
1 Tbsp sugar

Steps:

  • Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.
  • Place corn and butter in a medium-sized skillet over medium-high heat.
  • Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.
  • Season with Kosher salt and fresh black pepper if desired.
  • Serve immediately.

Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 71 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PERFECT CORN ON THE COB



Perfect Corn on the Cob image

This secret method for making the Perfect Corn on the Cob comes straight from Mom's kitchen. It comes out sweet and crunchy every time.

Provided by Erica Walker

Categories     Side Dish

Time 15m

Number Of Ingredients 7

3 quarts water (enough to cover corn)
2 cups milk ((we like using whole))
1/2 cup butter (optional)
1/2 cup sugar
6 ears corn on the cob (shucked)
butter (to taste)
salt and pepper ( to taste)

Steps:

  • Fill a large stockpot about halfway with cold water, add milk, butter (optional), and sugar and bring to a LOW simmer. Do not add salt.
  • Once water is at a low simmer, add corn. Cover and simmer for about 8-10 minutes.
  • Remove corn with tongs and serve with butter, salt and pepper (see tips above).

Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 63 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BALTIMORE STYLE GRILLED CORN



Baltimore Style Grilled Corn image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 3

1 quart buttermilk
Heaping 1 tablespoon seafood seasoning, such as Old Bay
4 ears shucked corn

Steps:

  • Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!

FAVORITE FAMILY CORN



Favorite Family Corn image

I first made this corn for a family gathering. (That means 30 + people of varying ages!) Everyone, from seniors to children liked it. It is simple to make and made with ingredients you can keep on hand. It travels and holds well in a crockpot.

Provided by Junebug

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 (28 ounce) bag frozen corn, thawed
1 (8 ounce) package cream cheese
1/4 lb butter
salt
pepper

Steps:

  • Melt butter and cream cheese.
  • Stir in thawed corn.
  • Salt and pepper to taste.
  • Cook, stirring occasionally, until the sauce has thickened.
  • Note: If corn is cold the sauce ingredients will lump up when it's added.
  • It will melt out smooth again!

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