Street Style Corn On The Cob Recipes

CARIBBEAN-STYLE CORN ON THE COB

Steps:

• Preheat oven to 350°F.
• Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
• Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
• While the corn is baking, make the aioli. Smash up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
• Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
• When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
• When corn is done, let cool for a few minutes.
• Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.

DELICIOUS AND EASY CORN ON THE COB

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.

GRILLED STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
• Roast for 15-20 minutes, until charred on the outside and tender on the inside.
• In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
• Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
• Enjoy!

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

GREEK-STYLE CORN ON THE COB A LA EVELYN

Steps:

• Prepare the corn for cooking and set aside.
• Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
• Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
• Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
• Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
• Serve immediately.
• *NOTE: To cook on stop top, bring water to boil.
• Carefully add the corn to the water.
• Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.