Smokey Sweet Roasted Corn Recipes
SMOKY ROASTED CORN ON THE COB
Enjoy a taste sensation with our Smoky Roasted Corn on the Cob. This roasted corn on the cob recipe is a flavorful way to spice up your fresh corn.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray.
- Combine first 3 ingredients in pie plate until blended. Brush corn with butter. Roll, 1 at a time, in cheese mixture, then place on prepared baking sheet. Top with any remaining cheese mixture.
- Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 450 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 6 g, Protein 8 g
SMOKEY SWEET ROASTED CORN
This is a crowd pleasing refreshing take on boring old corn on the cob!
Provided by Brandi Pemberton
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. place fresh corn in cold water for 1 hour.
- 2. remove corn from water and place corn directly on the rack in 350 degree oven for 35 min.
- 3. In a bowl whisk together, melted butter, sugar, salt, pepper, mayonnaise, lime juice, and chilli powder. Set aside.
- 4. remove corn from oven and let slightly cool. Pull back husks and remove silks.
- 5. coat each ear of corn thoroughly in butter mixure. top the corn with fresh chopped cilantro and your favorite fresh cheese (feta) and ENJOY!!
SMOKY POBLANO CORN PUDDING
In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.
Provided by Ashley Baron Rodriguez
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
- Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
- Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
- Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
- Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g
SMOKY GRILLED CORN
A friend and I cooked up this corn one evening when getting ready to grill. The buttery corn, with its sweet-spicy seasoning, won top honors over our steaks. -Linda Landers Kalispell, Montana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, melt butter. Stir in the honey, garlic, pepper sauce and seasonings until blended; heat through. Brush over corn., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill corn, covered, over medium heat for 10-12 minutes or until the corn is tender, turning and basting occasionally with butter mixture. Serve corn with any remaining butter mixture.
Nutrition Facts : Calories 208 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
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
SMOKY GRILLED CORN SALSA
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Microwave sweet corn according to package directions. Cook bacon in a 12-inch cast-iron skillet over medium heat until crispy, 5 to 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.
- Add cooked corn to skillet. Cook until corn is lightly browned, about 5 minutes, stirring frequently. Stir in water, evaporated milk, butter, uncooked macaroni, salt, and mustard; bring to a boil.
- Boil, uncovered, until pasta is al dente and sauce has thickened, about 5 minutes. Remove from heat and stir in 3/4ths of the Cheddar and pepper Jack cheeses. Top mac and cheese with remaining Cheddar, pepper Jack and Parmesan cheeses. Sauce will continue to thicken as it stands.
- Adjust oven rack so it’s about 8-inches from the broiler and heat broiler to high. Broil mac and cheese until top is lightly browned, about 3 minutes. Top mac and cheese with bacon and broil about 30 seconds more to re-crisp the bacon.
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- Drain your can of corn and pat the kernels dry with a paper towel. Scatter onto the baking pan. Top with smoked paprika, salt and pepper, and mix around with a spatula to ensure each kernel is coated.
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- Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl and wipe out skillet with a paper towel.
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- Using a medium-size skillet, heat the oil until hot. Add the corn and over medium heat, cook corn for about 10 minutes, stirring often.
- Squeeze a little lime juice over the corn then sprinkle with chili powder, cumin, salt and pepper. Stir well to combine and cook for about 2 more minutes.
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- Preheat the barbecue grill and place the corn on a sheet pan. Drizzle with olive oil. Once the grill is very hot, add the ears of corn and grill, turning them often with tongs to char and cook evenly, about 5 minutes.
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- Heat a large stainless steel skillet over high heat. Dry roast the corn, onion, and jalapeño until the kernels, onion, and pepper have a nice char. Next dry roast the tomatoes until they are browned all over and the skins have burst. Watch everything very, very closely, and remove the tomatoes as they burst.
- Seed and core the jalapeño. Set aside 1/2 cup of roasted corn kernels. Then combine the tomatoes, jalapeño, onion, remaining corn, garlic, and parsley or cilantro in a food processor. Pulse 3 or 4 times–you’re looking for a smooth salsa that also has a bit of texture. Pour salsa into a bowl, add the reserved corn, salt, vinegar, lime juice, pepper, and cayenne. Check salt and acid levels and adjust according to your tastes.
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