Greek Style Corn On The Cob A La Evelyn Recipes

DELICIOUS AND EASY CORN ON THE COB

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.

ELOTE GRILLED CORN

Steps:

• Stir mayonnaise, sour cream, garlic and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
• Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

GREEK-STYLE CORN ON THE COB A LA EVELYN

Steps:

• Prepare the corn for cooking and set aside.
• Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
• Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
• Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
• Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
• Serve immediately.
• *NOTE: To cook on stop top, bring water to boil.
• Carefully add the corn to the water.
• Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.

GREEK CORN WITH FETA

Steps:

• Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
• Make the topping: Mix 1/2 cup plain Greek yogurt with 1/4 cup mayonnaise, the juice of 1 lemon, 1 grated garlic clove, 1/4 teaspoon dried oregano and a pinch each of salt and pepper. Spread the mixture on 4 grilled ears of corn; sprinkle with crumbled feta, Aleppo pepper and dried mint.

GRILLED CORN ON THE COB

Steps:

• Soak corn in cold water for 1 hour. Drain and pat dry. , Meanwhile in a small bowl, beat the butter and sugar; spread over corn. , On a shallow plate, combine the cilantro, salt and pepper. Roll corn in mixture until lightly coated. , Wrap each ear in heavy-duty foil. Grill, covered, over medium heat for 25-30 minutes or until the corn is tender, turning occasionally.