Savory Corn On A Stick Recipes

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SAVORY CORN ON A STICK



Savory Corn on a Stick image

Bottled Italian dressing and fresh Parmesan cheese jazz up corn on the cob. Who needs butter?

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 4

4 ears fresh corn
8 six-inch bamboo skewers
2 tablespoons zesty Italian dressing
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • Husk corn, remove silk and cut each ear in half. Use metal skewer or ice pick to make a hole through center of one end of each piece of corn. Insert bamboo skewers through corn.
  • Brush corn with Italian dressing. Place corn in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent.
  • Microwave on High 9 to 14 minutes, rotating dish 1/4 turn every 5 minutes, until tender. Let stand 5 minutes. Sprinkle with cheese before serving.

Nutrition Facts : Calories 155, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg

GRILLED CORN ON A STICK



Grilled Corn on a Stick image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

6 ears corn, shucked
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
Kosher salt
3/4 cup grated Parmesan
Chipotle chile powder, for dusting

Steps:

  • Preheat a grill or grill pan for cooking at medium-high heat.
  • Insert a 6-inch caramel apple skewer a couple of inches into the base of each ear of corn. Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
  • Meanwhile, mix together the mayonnaise, smoked paprika, lemon zest and juice and 1/4 teaspoon salt.
  • Slather the seasoned mayonnaise all over the corn and sprinkle with the Parmesan. Dust lightly with chipotle powder and serve.

DELICIOUS AND EASY CORN ON THE COB



Delicious and Easy Corn on the Cob image

I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.

Provided by caquilter

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 4

Number Of Ingredients 2

¼ teaspoon white sugar
4 ears corn, husked and cleaned

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.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g

SWEET AND SAVORY GRILLED CORN



Sweet and Savory Grilled Corn image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ears corn, husked
1 stick (8 tablespoons) salted butter, softened
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
1 tablespoon sugar
Pinch kosher salt

Steps:

  • Preheat a grill for cooking at medium-high heat.
  • Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
  • For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

ROASTED CORN ON A STICK



Roasted Corn on a Stick image

Corn on a stick? Did somebody say big-kid treat? Don't forget the mayo: you'll need to make the chile powder and cayenne stick. No grill? No worries, you can go the old-school route with a hot cast-iron skillet.

Yield serves 8

Number Of Ingredients 8

8 ears corn, husks removed
Olive oil, for rubbing corn
Seasoned salt to taste
8 heavy wooden skewers
1/2 cup mayonnaise
1 teaspoon chile powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large cast-iron skillet or griddle over medium-high heat. Rub the corn generously with olive oil, and season with seasoned salt to taste. Cook the corn, in batches, until it's cooked through and lightly charred on all sides, rotating, for about 6 to 8 minutes. When it's cool enough to handle, push a wooden skewer into the cob of each ear of corn to make a handle.
  • Meanwhile, mix the mayonnaise, chile powder, cayenne, and salt and pepper to taste in a small bowl. Brush the hot corn with the mayonnaise mixture.

SAVORY CORN MUFFINS



Savory Corn Muffins image

This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Yield 12

Number Of Ingredients 10

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
  • Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
  • Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
  • Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  • Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g

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