OVEN-ROASTED CORN ON THE COB
This classic corn side is welcome on the plate any month of the year.
Provided by Southern Living Editors
Time 30m
Yield Serves 4 (serving size: 1 corn cob)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
- Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve
OVEN ROASTED CORN
This EASY Oven Roasted Corn with chive butter sauce is a quick way to serve a classic side dish all year long. Ready in only 30 minutes!
Provided by Jessica Formicola
Categories Side
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees and prepare a baking sheet with nonstick aluminum foil.
- Remove the husks and silk from the corn.
- Combine the melted butter, chives, salt and pepper.
- Brush the mixture over the corn and place evenly apart on the prepared baking sheet.
- Bake for 30 minutes, turning halfway through cooking time.
- Remove and serve, adding more chive butter, if desired.
- If you've tried this recipe, come back and let us know in the comments or ratings.
Nutrition Facts : Calories 102 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 195 mg, Sugar 1 g, ServingSize 1 serving
ROASTED SWEET CORN
Crunchy delicious roasted corn for snacking or salads.
Provided by Easyhealth Living
Categories Snack
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper or foil.
- In a medium to large bowl, mix all ingredients.
- Pour corn mixture onto baking sheet and spread evenly to single layer.
- Roast for 20-30 minutes until golden and crunchy. Stir once or twice while roasting.
- Note: watch carefully after 20 minutes to prevent corn from burning. If corn is not crunchy enough, turn the oven off after roasting and leave the pan of corn in the oven for 15-20 minutes or as desired.
Nutrition Facts : Calories 105 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, Sodium 146 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SUNNY'S EASY BAKED SWEET CORN
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
- In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
- Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
- Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
- In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
- In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
- Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED SWEET CORN
Make and share this Roasted Sweet Corn recipe from Food.com.
Provided by RookieRetiree
Categories Corn
Time 25m
Yield 6 ears, 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Soak corn in water sweetened with the sugar for about one hour.
- Put wet corn in preheated oven.
- Roast for 20 minutes.
- Check after 20 minutes for appropriate doneness -- Use a towel to hold the corn and remove the husks and silks.
- Serve with regular or flavored butter and salt.
Nutrition Facts : Calories 109.7, Fat 1.1, SaturatedFat 0.2, Sodium 19.8, Carbohydrate 25.4, Fiber 2.4, Sugar 11.2, Protein 2.9
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
ROASTED SWEET POTATO CORN CHOWDER
The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!
Provided by Mellie
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
- Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
- Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
- Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
- Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 26.9 g, Fat 3.3 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 433.6 mg, Sugar 5.9 g
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