Shortbread Crusted Corn On The Cob Recipes

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

PERFECT (AND EASY!) SHORTBREAD

Steps:

• Sift together the cornstarch, icing (powdered) sugar and flour.
• Blend in butter until a soft smooth dough forms.
• Shape into 1" balls and chill 30 -60 minutes.
• Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
• Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

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.

SHORTBREAD-CRUSTED CORN ON THE COB

Steps:

• Melt the butter in a small saute pan or skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Immediately transfer the melted butter and any browned bits to a small heatproof bowl.
• Meanwhile, microwave the unhusked ears of corn together until soft to touch, 5 to 7 minutes. Transfer to a cutting board or plate to cool for about 4 minutes.
• Put the cookies in a mini food processor or large resealable bag. Pulse the cookies for about 10 seconds or crush with a rolling pin until they resemble the texture of sand. The cookie crumbs should yield about 2/3 cup. Transfer the cookie crumbs to a plate, add 1/2 teaspoon salt and mix together.
• Remove the corn husks and silks. Working one ear at a time, brush the corn with the browned butter, making sure to scoop up the caramelized bits that have sunk to the bottom of the bowl, then roll in the cookie crumbs. Transfer to a platter or large plate and sprinkle with the remaining cookie crumbs and a few grinds of pepper. Serve immediately.