Scallion Cream Cheese Corn On The Cob Recipes

GRILLED CORN ON COB WITH KIMCHI MAYO AND SCALLIONS

Grilled Corn on Cob with Kimchi Mayo and Scallions image

Provided by Molly Yeh

Time 15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons kimchi brine
1 tablespoon soy sauce
8 ears corn, shucked
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
8 scallions, finely chopped

Steps:

Prepare a grill for medium-high heat.
Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.

CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER

Corn on the Cob with Chipotle-Scallion Butter image

Provided by Shelley Wiseman

Categories Vegetable Side Fourth of July Vegetarian Quick & Easy Cinco de Mayo Father's Day Backyard BBQ Corn Hot Pepper Tailgating Jalapeño Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

Ingredients

3/4 stick unsalted butter, softened
1/4 cup minced scallions (2 to 3)
1 tablespoon minced seeded canned chipotle chiles in adobo
1/4 teaspoon grated lime zest
6 large ears of corn, shucked and halved

Steps:

Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.

PARMESAN ROASTED CORN ON THE COB

Parmesan Roasted Corn on the Cob image

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

Ingredients

½ cup mayonnaise
5 ears corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper

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

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

Ingredients

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

SAUTEED CORN, BACON, AND SCALLIONS

Sauteed Corn, Bacon, and Scallions image

The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 5

Ingredients

4 slices bacon, cut into 1-inch strips
4 cups corn kernels
Coarse salt and ground black pepper
Pinch of red-pepper flakes
2 to 3 scallions, sliced

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

CHEESY CORN ON THE COB

Cheesy corn on the cob image

An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)

Provided by Sophie Godwin - Cookery writer

Categories Side dish

Time 15m

Number Of Ingredients 3

Ingredients

4 corn cobs
30g butter , melted
30g parmesan (or vegetarian alternative), finely grated

Steps:

Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead - put the corn in a roasting tin, cover and chill until needed.
Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.

Nutrition Facts : Calories 184 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

SCALLION CREAM CHEESE

Scallion Cream Cheese image

I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.

Provided by Hey Jude

Categories Breakfast

Time 10m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese, at room temperature
1/4 cup chopped scallion, white and green parts
1 tablespoon milk
1/8 teaspoon kosher salt

Steps:

Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.

STEAKS WITH TANGY CORN RELISH AND SUPER CHEESE AND SCALLION SMAS

Steaks With Tangy Corn Relish and Super Cheese and Scallion Smas image

This recipe is taken from the Rachael Ray Express meals cookbook. I thought since almost every recipe she has is on this website and this one wasn't. It needed to be. My husband and I love this recipe.

Provided by ndp392

Categories Steak

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 -2 1/4 lbs red or white boiling potatoes
4 tablespoons extra virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon sugar
salt
pepper
4 Delmonico steaks, 1 inch (ribeye with the bone)
McCormick's Montreal Brand steak seasoning
1 1/2 cups chicken stock
1 (10 ounce) box frozen corn kernels
2 ounces cream cheese, at room temp
2 cups cheddar cheese, shredded
4 scallions, thinly sliced
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves

Steps:

Place the potatoes in a medium- sized sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil potatoes for about 12 minutes, or until they are fork tender.
To start the corn relish, preheat a medium-size skillet over medium heat with 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin,sugar,salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.
While the onions for the corn relish are cooking preheat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Pat the steaks dry with a paper towel, and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4 to 5 minutes for rare, or 5 to 6 minutes for medium. Remove then from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.
Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2-3 minutes, or until the liquids have reduced by half.
Check on the boiling potatoes. If tender, drain, and return to the hot pot. Smash the potatoes with the masher and combine them with the cream cheese, cheddar cheese and the scallions. Season with a little salt and pepper. Remash, taste, and adjust the seasonings.
To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.
Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed suds.

Nutrition Facts : Calories 759.1, Fat 39.8, SaturatedFat 17.4, Cholesterol 77.6, Sodium 568.7, Carbohydrate 82, Fiber 8.8, Sugar 10.4, Protein 25.5

SCALLION CREAM CHEESE, BAGEL SHOP STYLE

Scallion Cream Cheese, Bagel Shop Style image

This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.

Provided by Julia Moskin

Categories breakfast, easy, quick, condiments, dips and spreads

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

1 pound cream cheese, preferably without additives or fillers, such as Ben's or Gina Marie
1/2 to 3/4 cup heavy cream
2 tablespoons freshly chopped scallions or chives

Steps:

Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams

CORN ON THE COB WITH CHEESE AND LIME

Corn on the Cob with Cheese and Lime image

Categories Side Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 2

Number Of Ingredients 5

Ingredients

4 ears of corn in the husk
1/4 cup mayonnaise
1/8 teaspoon cayenne, or to taste
3/4 cup shredded cotija or feta
Accompaniment: lime wedges

Steps:

Prepare grill.
Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
Serve corn on the cob with lime wedges.

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