Horseradish Corn On The Cob Recipes

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BUTTERY HORSERADISH CORN ON THE COB



Buttery Horseradish Corn on the Cob image

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. -Trish Loewen, Bakersfield, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 9

3/4 cup butter, softened
1/4 cup shredded pepper jack cheese
1/4 cup prepared horseradish
1 tablespoon dried parsley flakes
3 teaspoons salt
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon dried thyme
12 medium ears sweet corn, husks removed

Steps:

  • In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 732mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM



The Best Corned Beef and Cabbage with Horseradish Cream image

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

One 3-pound uncooked corned beef brisket, rinsed (see Cook's Note)
16 cups (1 gallon) cold water
2 medium carrots, unpeeled and cut into thirds
2 celery stalks, cut into thirds
1 large onion, peeled and quartered
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
10 whole juniper berries
8 whole allspice berries
4 whole cloves
1 pound new potatoes, halved
1 medium green cabbage (about 2 pounds), cut into 8 wedges
1/2 cup sour cream
4 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

  • Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
  • Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
  • Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
  • Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
  • For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

CORN-ON-THE-COB WITH SEASONED BUTTERS



Corn-On-The-Cob With Seasoned Butters image

Make and share this Corn-On-The-Cob With Seasoned Butters recipe from Food.com.

Provided by Stacky5

Categories     Corn

Time 30m

Yield 8 ears, 8 serving(s)

Number Of Ingredients 14

8 ears corn on the cob, husked
1/4 cup butter, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaf
1 tablespoon chopped fresh oregano leaves
1/4 cup butter, softened
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Combine all ingredients for desired seasoned butter in small bowl; mix well.
  • Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
  • Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (20 to 25 minutes).

Nutrition Facts : Calories 276.6, Fat 18.3, SaturatedFat 11.1, Cholesterol 45.8, Sodium 205.8, Carbohydrate 29.7, Fiber 3.6, Sugar 4.9, Protein 4.3

CORN ON THE COB WITH HORSERADISH-DIJON BUTTER SAUCE



Corn on the Cob With Horseradish-Dijon Butter Sauce image

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

8 ears corn, husked, cleaned and silk removed
1/2 cup butter, softened to room temperature
1/4 teaspoon salt (reduced from 1/2 teaspoon)
1/4 teaspoon cracked black pepper
1 tablespoon fresh parsley, minced
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish cream or 1 teaspoon freshly grated horseradish

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

HORSERADISH CORN ON THE COB



Horseradish Corn on the Cob image

Sweet yellow tender ears of corn are enticing with a horseradish mustard butter. Tip: Horseradish butter can be used as a spread for sandwiches or vegetables.

Provided by Michele O'Sullivan

Categories     Corn Side Dishes

Time 1h

Yield 8

Number Of Ingredients 7

½ cup butter, softened
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet.
  • Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 23.6 g, Cholesterol 30.5 mg, Fat 12.7 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 325 mg, Sugar 3 g

HORSERADISH CORN ON THE COB



Horseradish Corn on the Cob image

Sweet yellow tender ears of corn are enticing with a horseradish mustard butter. Tip: Horseradish butter can be used as a spread for sandwiches or vegetables.

Provided by Michele O'Sullivan

Categories     Corn Side Dishes

Time 1h

Yield 8

Number Of Ingredients 7

½ cup butter, softened
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet.
  • Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 23.6 g, Cholesterol 30.5 mg, Fat 12.7 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 325 mg, Sugar 3 g

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