PARMESAN ROASTED CORN ON THE COB
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
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
PROSCIUTTO-WRAPPED CORN ON THE COB
Make and share this Prosciutto-Wrapped Corn on the Cob recipe from Food.com.
Provided by CookingONTheSide
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Set up grill for direct cooking over medium heat.
- Oil grate when ready to start cooking.
- Place each ear on a 12-inch square piece of aluminum foil.
- In small bowl, blend together the butter, Italian seasoning and garlic.
- Spread liberally over ears of corn.
- Wrap corn with sliced prosciutto.
- Wrap in foil.
- Place on hot, oiled grill.
- Cook for 25-30 minutes or until corn is tender, turning frequently.
- Serve hot.
Nutrition Facts : Calories 229.7, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 101.8, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 4.1
GRILLED CORN ON THE COB WRAPPED IN FOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
- 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
- 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.
ROASTED POTATOES AND CORN WITH PROSCIUTTO
In most homes this Thanksgiving season, it's the proud turkey that serves as the centerpiece of the holiday meal. But let's not forget the humble side dishes that help to make this memorable meal complete. Like this flavorful and fresh roasted vegetable dish that is sure to receive ooooh's and ahhhh's from your dinner guests. The little additons like the prosciutto, crushed red pepper and zesty Italian dressing give this roasted potatoe and corn side dish a healty helping of 'autumn-zing'.
Provided by Feast Your Eyes
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan.
- Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes.
- Roast in oven for 20 to 25 minutes, or until potatoes are tender.
- Cool just long enough until corn can be easily handled; cut corn off of the cobs.
- Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.
Nutrition Facts : Calories 242.7, Fat 9.8, SaturatedFat 1.5, Sodium 341.8, Carbohydrate 37.8, Fiber 4.3, Sugar 4.8, Protein 4.5
BACON-WRAPPED "CARAMEL" CORN ON THE COB
Fresh ears of corn are coated in a mixture of butter and brown sugar, then wrapped in bacon before either grilling or baking. Decadent, to say the least. But worth the compliments you'll get at this summer's BBQs!
Provided by Tammi
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Place each ear of corn on a sheet of aluminum foil large enough to wrap it completely; brush with butter. Season with salt.
- Spread brown sugar evenly on a large plate. Roll buttered corn in brown sugar.
- Wrap 2 bacon slices around the length of each ear of corn. Wrap foil around corn, enclosing it completely.
- Preheat grill for medium heat and lightly oil the grate. Cook foil-wrapped corn over indirect heat, turning occasionally, until corn is tender and bacon is crisp, 35 to 45 minutes.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 35.4 g, Cholesterol 61.2 mg, Fat 24.2 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 12.4 g, Sodium 584.6 mg, Sugar 20.7 g
BACON-WRAPPED CORN ON THE COB
Provided by Jamie Deen
Categories Pork Vegetable Side Mother's Day Backyard BBQ Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- 1. Prepare a grill for low direct heat.
- 2. Peel back the cornhusks but do not remove them. Pull out and discard all the silk. Working from top to bottom, wrap a strip of bacon in a spiral around each ear of corn. Season with pepper. Pull the husk back over the corn. Wrap a piece of foil tightly around the top 1 1/2 inches of the ear of corn. (Or use a piece of kitchen twine soaked in water to tie the tops of the cornhusks closed.)
- 3. Grill the corn about 10 minutes or until the husks are brown all over, turning occasionally. Let corn cool for 5 minutes before serving.
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