Firecracker Corn On The Cob Recipes

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FIRECRACKERS



Firecrackers image

Provided by Alton Brown

Yield 4 servings

Number Of Ingredients 9

1/2 pound mini carrots
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon chili flakes
2 dried chilies

Steps:

  • Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
  • Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

PARMESAN ROASTED CORN ON THE COB



Parmesan Roasted Corn on the Cob image

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

½ cup mayonnaise
5 ears corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper

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

FIRE-GRILLED CORN ON THE COB



Fire-Grilled Corn on the Cob image

Provided by Food Network

Number Of Ingredients 7

4 ears of corn
1 cup sour cream
1 cup heavy cream
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan
1 teaspoon paprika

Steps:

  • For Crema Sauce: Mix sour cream, heavy cream and salt in a medium bowl. Set aside. For Corn on the Cob: Clean and oil your grill grates. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product. Place ears of corn on the grill with a low-heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine. Take corn off the grill and brush each one with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!

FIRECRACKER CORN-ON-THE-COB



Firecracker Corn-On-The-Cob image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 3

2 ts Tabasco brand pepper sauce
8 Ears corn-on-the-cob
1 c Unsalted butter or

Steps:

  • In small bowl, combine butter and TABASCO brand Pepper Sauce. Mix well. Peel one side of corn husk away from cob without removing completely, and loosen remaining husk. Do not remove silk. Brush butter mixture over kernels and smooth back husk to original shape. Prepare grill. Place corn directly onto coals. Cover grill with lid or foil tent. Cook 2 to 3 minutes. The outside husk will be charred. Makes 8 servings. Recipe by: Tabasco www.tabasco.com

Nutrition Facts : Calories 0 calories, Fat 0.00892999997433347 g, Carbohydrate 0.0093999999729826 g, Cholesterol 0 mg, Fiber 0.00705000025987878 g, Protein 0.0151574999564344 g, SaturatedFat 0.00124549999642019 g, ServingSize 1 1 Serving (1g), Sodium 7.43774997862248 mg, Sugar 0.00234999971310382 g, TransFat 0.00225599999351582 g

GRILLED FIRECRACKER CORN ON THE COB



Grilled Firecracker Corn on the Cob image

This recipe came from yesterday's newspaper. I haven't tried it yet but I plan to on the Fourth of July. Sounds deLISH!

Provided by JenSmith

Categories     Corn

Time 22m

Yield 12 ears of corn, 12 serving(s)

Number Of Ingredients 5

12 ears sweet corn, unshucked
salt
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 cup unsalted butter, sliced into 12 equal pieces

Steps:

  • Shuck the corn and trim the ends, then rinse off all of the silk strings.
  • Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
  • Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
  • Roll the foil tightly around the corn and crimp the ends shut.
  • Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
  • As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.

Nutrition Facts : Calories 147.3, Fat 8.8, SaturatedFat 5, Cholesterol 20.3, Sodium 25.5, Carbohydrate 17.5, Fiber 2.7, Sugar 3, Protein 3.1

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