Coboffthecob Recipes

COB OFF THE COB

Steps:

• Remove husks and silk for corn.
• Rinse and dry each cob.
• With a sharp knife remove corn for cobs.
• In saucepan place water, milk and sugar.
• Bring to a simmer.
• Add kernels of corn; cover.
• Simmer app 15 minutes until cooked but still crispy.
• Drain and place in serving dish.
• Top with butter and add salt it you need it.

EASY OFF THE COB MEXICAN STREET CORN

Steps:

• Heat a cast iron pan over medium high heat with olive oil.
• Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
• Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
• Top with cheese and cilantro.

CORN OFF THE COB

Steps:

• Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

EASIEST CORN ON THE COB

Steps:

• Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
• Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk.
• Spread butter over corn and season with salt.

CORN OFF THE COB

Steps:

• Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.