The Perfect Ear Of Corn Recipes

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ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER



Roasted Ears of Corn with Basil Chive Butter image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 48m

Yield 12 servings

Number Of Ingredients 8

12 ears corn, shucked
Basil Chive Butter, recipe follows
Grey salt
4 cups firmly packed fresh basil leaves
1/8 teaspoon powdered ascorbic acid (vitamin C)
Sea salt, preferably gray salt
2 sticks (16 tablespoons unsalted butter), at room temperature
Freshly ground pepper

Steps:

  • Preheat a grill to high.
  • Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
  • Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
  • Refrigerate until firm enough to shape into a log.

DELICIOUS AND EASY CORN ON THE COB



Delicious and Easy Corn on the Cob image

I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.

Provided by caquilter

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 4

Number Of Ingredients 2

¼ teaspoon white sugar
4 ears corn, husked and cleaned

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.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g

OVEN ROASTED PARMESAN CORN ON THE COB



Oven Roasted Parmesan Corn on the Cob image

This is a great side!

Provided by fickerco

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 5

Number Of Ingredients 6

5 ears corn, husks and silk removed
½ cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
  • Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
  • Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g

JOHN EGERTON'S ROASTED CORN



John Egerton's Roasted Corn image

Provided by Nina Simonds

Categories     dinner, roasts, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 3

12 ears fresh corn, unshucked
Unsalted butter to taste
Salt to taste

Steps:

  • Pull back shucks from each ear of corn and remove silks. Close shucks over the grain and secure firmly with a wire twist-tie. Immerse corn in cold water several minutes, letting shucks get thoroughly soaked.
  • Shake off excess water and bury corn in the hot ashes and coals of a fireplace, a charcoal grill or a campfire and leave there about 1 hour, rotating 3 or 4 times to assure even distribution of heat. Remove and test one ear for doneness. When kernels are tender, remove shucks; apply butter and salt.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 481 milligrams, Sugar 13 grams, TransFat 0 grams

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