Steamed Corn With Basil Butter Recipes
CORN WITH BASIL BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 ears of corn
Number Of Ingredients 8
Steps:
- Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
- Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.
STEAMED CORN WITH BASIL BUTTER
This herb-butter is delicious on steamed corn. The recipe calls for fresh corn on the cob, but I don't see why you couldn't use frozen! Prep time does not include the time to get the butter soft!
Provided by breezermom
Categories Corn
Time 20m
Yield 6 ears of corn, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first four ingredients in a small bowl, stirring until blended. Set aside.
- Arrange the corn in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until corn is tender. Remove corn from the steamer; spread the butter mixture over the corn and serve immediately.
Nutrition Facts : Calories 162.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 25.4, Sodium 92.7, Carbohydrate 17.3, Fiber 2.5, Sugar 2.9, Protein 3
CORN WITH BASIL
Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
- Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g
SHIRLEY'S PERFECT STEAMED CORN ON THE COB EVERY TIME!
Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :) Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too! Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.
Provided by Lindas Busy Kitchen
Categories Corn
Time 25m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Husk corn. Set aside.
- Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
- Place large plate or steamer in bottom of pan.
- Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
- Put the cover on, and bring water to a boil.
- Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
- Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
- Remove corn from pot with tongs, and put on a serving plate.
- Cover with aluminum foil, until ready to eat.
- Serve with lots of butter and sprinkle with salt, to taste.
Nutrition Facts : Calories 113.3, Fat 1.8, SaturatedFat 0.2, Sodium 1163.9, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4
CORN ON THE COB WITH BASIL BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.
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