Corn On The Cob With Spicy Yogurt Sauce Recipes

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SPICY CORN ON THE COB



Spicy Corn on the Cob image

"Being from Louisiana, we like everything hot...even our vegetables," writes Glenda Ardoin from Hessmer. "This is one of our summer favorites."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 large ears sweet corn
1 tablespoon olive oil
1 tablespoon butter
1 jalapeno pepper, seeded and minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

Nutrition Facts : Calories 191 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

FARFALLE WITH EGGPLANT YOGURT SAUCE



Farfalle with Eggplant Yogurt Sauce image

Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 10

Kosher salt and finely ground black pepper
1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes, quartered
1 anchovy fillet
1 garlic clove
1 cup Greek yogurt
1/4 cup chopped fresh dill, plus whole fronds for garnish
1 pound farfalle
1/4 cup torn fresh basil leaves

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
  • Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
  • Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

GRILLED SPICY CORN ON THE COB



Grilled Spicy Corn on the Cob image

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 large ears sweet corn, husks removed
1/4 cup butter, melted
2 teaspoons dried thyme
1 tablespoon hot pepper sauce
1 teaspoon chicken bouillon granules
1/4 cup chopped seeded jalapeno peppers

Steps:

  • Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

CORN ON THE COB WITH SPICY CILANTRO BUTTER



Corn on the Cob with Spicy Cilantro Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest, plus wedges for serving
1 red jalapeno pepper, seeded and finely chopped
Kosher salt and freshly ground pepper
4 ears of corn, husked

Steps:

  • Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
  • Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
  • We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.

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