OVEN-ROASTED CORN ON THE COB
Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside - without a grill.
Provided by Sam | Ahead of Thyme
Categories Side Dish
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F.
- In a small mixing bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
- Wrap each corn in aluminum foil and place on a large half sheet baking pan. Roast in the preheated oven for 40 minutes, turning the corn over halfway.
- Take out the corn and open the foil on top to expose it. Turn on the broiler function on the oven and place corn back in. Broil on high for 2-3 minutes.
- Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.
Nutrition Facts : ServingSize 1 corn, Calories 191 calories, Sugar 6.4 g, Sodium 162.3 mg, Fat 12.9 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 2.1 g, Protein 3.5 g, Cholesterol 30.5 mg
CAPELLINI WITH FRESH RICOTTA, ROASTED GARLIC, CORN, AND HERBS
Provided by Sara Foster
Categories Garlic Leafy Green Herb Vegetarian High Fiber Father's Day Dinner Ricotta Basil Corn Summer Healthy Chive Dill Parsley Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
- Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
- Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.
ROASTED CORN WITH GARLIC AND OLIVE OIL
What an easy way to prepare corn on the cob when you have company! You can have everything ready and then stick it in the oven at the last minute. Your guest won't even have to butter their corn.
Provided by Shannon Hinkle
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Turn oven to 425 degrees and let preheat. Prepare your corn ears and clean them up. Get out a cookie sheet and your foil.
- 2. Mix together olive oil, garlic, and butter if you wish, in a bowl. Add in pepper, as much as you like.
- 3. Set an ear of corn on a piece of foil on the cookie sheet. Rub the corn with the mixture and roll corn around to get it well coated. Wrap up in foil.
- 4. When all corn is wrapped up, stick it in the oven for at least 15 mins. If you like it a little more roasted, go for 20 mins. I always do 15 and it comes out great.
LEMON AND GARLIC ROASTED ZUCCHINI AND CORN
This roasted zucchini and corn with lemon and garlic is an easy, impressive, simple summer side dish with sweet corn, toasty garlic, and fresh lemon zest. Vegetarian/Vegan, gluten-free, and healthy!
Provided by Elizabeth Lindemann
Categories Side
Time 30m
Number Of Ingredients 8
Steps:
- Combine all ingredients (except green onions) in a bowl and stir until everything is coated.
- Spread out on two rimmed baking sheets lined with parchment paper.
- Roast at 450 degrees for 25 minutes, or until starting to brown.
- Garnish with green onions, if desired.
Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 27 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ROASTED CORN AND GARLIC RICE
"I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time," writes Marilyn Rodriguez of Fairbanks, Alaska. "This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Bake at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened., Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife., In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.
Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 628mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED GARLIC POLENTA
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
- To build the Polenta Napoleon:
- Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.
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5/5 (2)Total Time 453571 hrs 21 minsServings 4Calories 432 per serving
- Make your Olive Oil Parmesan mixture by mixing together grated parmesan, EVOO, dried basil, garlic powder, and salt and pepper.
- Next, dress up your corn by rubbing them down with your marinade. Wrap the corn in your aluminum foil, so that they can properly steam/cook on the grill.
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- Leave the head of garlic intact and use a sharp knife to make one cut across the top to expose the cloves. Pour 1 tablespoon of olive oil over the exposed cloves, so it soaks into the head of garlic. Wrap the garlic tightly with foil and roast in a preheated oven for 30 minutes. While the garlic roasts, cook the pasta.
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- Cut the head of garlic in half to expose all of the cloves and place the two halves on a piece of aluminum foil. Drizzle the olive oil over top and season with a pinch of kosher salt. Wrap the garlic tightly in the aluminum foil and roast for 35 to 40 minutes or until soft and caramelized. Allow the garlic to cool to room temperature.
- In a small bowl, beat the butter until smooth then squeeze in half of the roasted garlic. Wrap the remaining garlic and store in the fridge for a later use. Add in the grated Parmigiano Reggiano and chives and mix until smooth. Season well with salt and pepper.
- Set out a piece of plastic wrap and transfer the garlic parmesan butter on top. Wrap and form the butter into a 2.5 centimeter thick dish and place it in the fridge for at least two hours to firm up.
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Reviews 1Category Side DishCuisine Mediterranean, Vegan, VegetarianTotal Time 1 hr 25 mins
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GRILLED CORN ON THE COB WITH ROASTED GARLIC AND HERBS …
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3/5 Total Time 1 hr 35 minsServings 6
- Preheat the oven to 350°. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper.
- Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
- Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve.
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