Popcorn On The Cob Recipes

POPCORN ON THE COB

Steps:

• Melt butter in a large, heavy pot over low heat. Add marshmallows and sugar; stir until melted. Remove from heat.
• Pour in popcorn; toss well to coat. Fold in chocolate-covered sunflower seeds.
• With buttered hands, form mixture into oblong cob shapes. Let cool on a parchment-lined baking sheet. Wrap each "cob" in a parchment-paper husk. For each husk, cut a 20-inch length of standard parchment paper and accordion-fold it into eight 2 1/2-inch folds. Cut one end into a deep point, leaving sides intact. Unfold paper; wrap it around cob. Twist bottom to secure, then peel back layers.

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.

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.

TASTY BBQ CORN ON THE COB

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

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.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

CORN ON THE COB

Steps:

• Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
• Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
• Remove the pot from the heat and let stand until needed.
• Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.

MICROWAVABLE CORN ON THE COB

Steps:

• Snip the silk from the top of the ear.
• For one unshucked ear, place in the microwave for 2 minutes on high.
• Rotate the cob one quarter turn and microwave for 2 more minutes.
• Turn the cob again and microwave for 2 more minutes.
• Remove from the microwave and run briefly under cool water.
• Shuck the ear (the silk comes off easily now).
• The time will have to be increased for more than one ear.
• If making the corn ahead of time, store the cooked unshucked ears in a brown bag until ready to serve.
• Serve with salt and melted butter or compound butters made with butter, garlic and herbs.