Parmesanchili Corn On The Cob Recipes

OVEN ROASTED PARMESAN CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

PARMESAN ROASTED CORN ON THE COB

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.

PARMESAN CORN ON THE COB

Steps:

• Mix first 3 ingredient.
• Set aside.
• Bring water to boil, add corn; boil for 8 minutes.
• Drain well.
• Brush with butter mix.
• Salt to taste.

PARMESAN/CHILI CORN ON THE COB

Steps:

• Husk the corn.
• Spread with mayonnaise.
• Sprinkle with chili powder and parmesan cheese.
• Wrap in foil.
• Roast on the grill until cooked (depends on your corn and how hot your grill is; mine takes 10-15 minutes usually turning every few minutes).
• When it's roasted, spread with butter and sprinkle with salt and pepper.
• (You can pretty much adapt this entire recipe to your own taste specifications. I don't measure anything on this one).

PARMESAN CORN ON THE COB

Steps:

• Spread corn evenly with butter.
• Sprinkle each with 1 tablespoons of the parmesan cheese.
• Serve each with a lime wedge to squeeze over the corn.

CHILE LIME CREMA AND PORK RIND CORN ON THE COB

Steps:

• Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
• Prepare a grill for medium-high heat.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
• Spread the crema onto the corn and coat with the pork rinds.

CORN ON THE COB WITH PARMESAN CHEESE

Steps:

• Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
• Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

INSTANT POT CORN ON THE COB

Steps:

• Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

AUTHENTIC MEXICAN ROASTED CORN ON THE COB

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.

PARMESAN CORN ON THE COB

Steps:

• In a small bowl, combine the butter, cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on high for 7-10 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt.

MARIO BATALI'S ITALIAN-STYLE CORN ON THE COB

Steps:

• Preheat a gas grill or prepare a fire in a gas grill.
• Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
• Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
• When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO

Steps:

• Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
• Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

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.

CORN ON THE COB LATINO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend orange juice, lime juice, lemon juice, aji pepper, sea salt, black pepper, garlic, and cinnamon in a blender until pepper and garlic are very finely chopped, about 30 seconds. Add margarine and blend until smooth, 30 seconds to 1 minute.
• Line a large baking sheet with aluminum foil; lay banana leaves onto foil. Place ears of corn on banana leaves and spread margarine mixture evenly over corn. Wrap foil and banana leaves over the seasoned ears of corn, using more foil if necessary to tightly seal corn in a bundle.
• Bake in the preheated oven until corn is tender and flavors have blended, 1 1/2 hours. Unwrap and serve.