Roasted Corn With Oregano Butter Recipes

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ROASTED CORN WITH FOUR-CHILE BUTTER



Roasted Corn with Four-Chile Butter image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 10

2 Anaheim peppers
2 poblano peppers
2 jalapeno peppers
12 ears fresh corn, shucked and halved
Vegetable oil, for brushing
Kosher salt and freshly ground black pepper
3 sticks (1 1/2 cups) salted butter
1 tablespoon chili powder
1 lime, zested and juiced
1/4 cup chopped fresh cilantro

Steps:

  • Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
  • Preheat the oven to 375 degrees F.
  • Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
  • Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
  • Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.

GRILLED CORN WITH ROASTED GARLIC BUTTER



Grilled Corn with Roasted Garlic Butter image

Categories     Garlic     Side     Corn     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 large heads of garlic
4 tablespoons olive oil
10 tablespoons (1 1/4 sticks) butter, room temperature
6 large ears sweet corn, husks removed

Steps:

  • Position rack in center of oven and preheat to 350°F. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)
  • Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately.

SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO



Skillet Corn Bread with Roasted Poblano and Oregano image

Categories     Bread     Milk/Cream     Egg     Pepper     Side     Bake     Cornmeal     Summer     Sour Cream     Oregano     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 medium poblano chile* (about 3 1/2 ounces)
2 cups yellow cornmeal
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground black pepper
3 large eggs
1 cup whole milk
1/4 cup sour cream
1 tablespoon minced fresh oregano
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
  • Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
  • Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet.

OVEN ROASTED PARMESAN CORN ON THE COB



Oven Roasted Parmesan Corn on the Cob image

This is a great side!

Provided by fickerco

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 5

Number Of Ingredients 6

5 ears corn, husks and silk removed
½ cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g

ROASTED CORN WITH OREGANO BUTTER



Roasted Corn with Oregano Butter image

Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

4 tablespoons unsalted butter, softened
1/2 cup fresh oregano leaves, plus 8 sprigs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 ears corn (about 2 1/2 pounds)

Steps:

  • Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chopwith a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
  • Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
  • Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husksback up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
  • Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.

ROASTED CORN WITH CILANTRO BUTTER



Roasted Corn with Cilantro Butter image

Roasting corn in the husk in the embers of a wood fire is the best way to coax out all the natural sweetness. If also making fire-roasted potatoes, you can reserve some of the cilantro butter to season those.

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 4

4 to 6 ears corn, in the husk
4 ounces (1 stick) butter, softened
1/2 cup cilantro leaves, finely chopped
Salt and pepper

Steps:

  • Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
  • Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
  • To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.

ROASTED CORN WITH OREGANO



Roasted Corn With Oregano image

An alternative to plain corn. I can't believe it's not butter is also a good alternative for the dairy ingredient.

Provided by Pneuma

Categories     Lunch/Snacks

Time 40m

Yield 2 corn, 2 serving(s)

Number Of Ingredients 4

2 ears whole corn, peeled with hairs removed
1 tablespoon dried oregano
1/4 cup salted butter (soft or melted)
aluminum foil

Steps:

  • Heat the oven to 225 Celsius.
  • Mix melted butter with oregano. Nuking the butter for 30 secs in the microwave speeds things up.
  • Spread or brush butter/oregano mixture on corn, making sure to cover all.
  • Wrap each corn with foil and bake for 30 mins, turning it around after 20 mins for even baking.

Nutrition Facts : Calories 295.1, Fat 24.5, SaturatedFat 14.9, Cholesterol 61, Sodium 218.3, Carbohydrate 20.1, Fiber 2.7, Sugar 6.5, Protein 3.7

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE



Oven-Roasted Corn on the Cob with Blue Cheese image

Amaze your guests with this simple roasted-but-over-the-top corn on the cob.

Provided by Chef Mo

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 6

Number Of Ingredients 4

4 tablespoons unsalted butter, softened
2 teaspoons dried dill
6 ears corn, husks and silk removed
⅔ cup crumbled blue cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
  • Bake in the preheated oven for 20 minutes.
  • Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.7 g, Cholesterol 31.6 mg, Fat 13.1 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 7.8 g, Sodium 224.5 mg, Sugar 3 g

STEAMED CORN ON THE COB WITH ORANGE-OREGANO BUTTER



Steamed Corn on the Cob with Orange-Oregano Butter image

Serving sweet corn with a flavored butter, like this one with zest and herbs, makes it even more delectable.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter, softened
1 teaspoon freshly grated orange zest
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
Coarse salt and freshly ground pepper
8 ears corn, shucked

Steps:

  • Stir together butter, zest, chives, and oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  • Bring 1 inch of water to a boil over medium-high heat in a large, covered, stockpot. Place corn in pot vertically, stem ends down; cover, and steam corn until just tender, 5 to 7 minutes.
  • Transfer corn to a large bowl. Toss with some of the butter; season with salt and pepper. Serve with remaining butter.

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Top Asked Questions

How do you cook corn on the cob?
Remove corn husk and silk. Preheat oven to 425 degrees F. In a small bowl combine garlic butter and creole seasoning. Set aside. Place corn in individual foil paper, top with garlic butter or brush with creole seasoning butter. Wrap corn.
How do you cook corn in a cast iron skillet?
—Chandy Ward, Aumsville, Oregon In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
How to roast corn with Husk on?
Combine garlic butter and creole seasoning. Brush the corn with the butter mixture. Adding that flavored butter is an easy way to incorporate flavors into the corn while also keeping it moist. This method is truly a game-changer! Okay, if that left you in awe, then wait till you hear this. You can also roast corn even with the HUSK ON!
How do you make garlic butter for corn?
Make the garlic butter. In a small bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn. Make garlic butter. Spread garlic butter on corn. Roast the corn. Wrap each corn in aluminum foil and place on a large half sheet baking pan.

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