Amish Corn On The Cob Recipes

Steps:

• NOTE: This is NOT a "tidy" dish to make, so create it in an area that corn kernels can safely "fly away" and not mess up anything. When the Amish make it, they have every item to be added, at the ready, so when the corn is cut from the cob in the deep bowl, the rest of the ingredients are dumped in, stirred and served within one minute of processing. The corn needs to be served HOT so the butter melts and the cheese becomes soft.
• Determine pot size to boil corn in, based on volume of corn cobs. I use a 6 quart Dutch oven to boil 4 ears in, a large canning kettle to boil up to 12 ears.
• Heat the water in your kettle to boiling. I do NOT salt my water for this, as I want the corn to be as sweet as possible and also, the Amish I learned it from do not salt their water for this recipe, either.
• While the water is coming to a boil, shuck your corn but leave on at least 2" of the stalk end, so you have a handle to grab when you are cutting the corn kernels off off of the cob. The Amish use a pot holder or kitchen towel to hold the hot corn but I use a handful of sturdy paper towels to save my hand from the heat.
• Dice the Swiss cheese into the same size as the corn kernels. Place the diced cheese, the soft butter and the dash of cayenne pepper into a small serving bowl. Set aside; this will be added to the corn bowl immediately after shucking.
• Before placing corn cobs into the water, have the following items ready: a pair of tongs to remove the corn cobs; a pot holder/paper towels to hold the hot corn; a kitchen towel or paper towels to blot the water off of the corn cob and keep them warm; a super sharp knife to cut off the kernels, and a WIDE and DEEP heat-proof bowl to cut the corn kernels into. This deep bowl is where the cut corn and Swiss cheese will be mixed and served.
• When the water has reached boiling, add corn cobs. Heat for ONLY 1-2 minutes, only until corn is almost just blanched. The kernels should be crisp and *pop* in your mouth when eaten.
• With the tongs, remove the hot corn cobs and place onto the kitchen towel, to blot the water and stay covered, to keep in their heat while processing each ear of corn.
• Using the pot holder or paper towels, grab the handle of the corn and using the sharp knife, cut the kernels off the cob into the deep bowl, starting at the top and working down. The faster you work, the hotter the corn kernels will be. It's okay if they come off as "strips" of corn; they will break up when you stir them with the other ingredients.
• After the corn has been cut from the cooked ears, immediately add the diced Swiss cheese, butter and cayenne pepper to the hot corn kernels and stir until the butter is melted, about 30 seconds. The cheese should still be in chunks, not melted. Taste to see if a wee dash of more cayenne should be added.
• Serve immediately. Since this dish is to be served very hot, what the Amish do is make multiple batches if more is desired. So, they'll make the 1st batch, eat it and enjoy it, make another batch, eat and enjoy that one, equally. As with many agricultural families, when a first crop comes in of anything: corn, tomatoes, potatoes, the farm family will make their first meal nothing but the featured food. So, with the first harvest of corn, the Amish make this corn dish the entire meal, nothing else is served except a dessert. This is also the way that I grew up, so I found nothing odd about this celebration of the first season's harvest.

Steps:

• Beat eggs into milk.
• Combine corn eggs, milk, seasonings and 2 tbs melted butter.
• Pour into casserole dish.
• Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes.

Steps:

• Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.
• In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned.
• In a large soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in prepared casserole dish and sprinkle with paprika.
• Cover and bake 25 to 30 minutes, or until heated through.

Steps:

• Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
• Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
• Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

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.

Steps:

• Mix all ingredients together.
• Bring to a boil, stirring constantly.
• Cover& simmer 10-20 minutes (LOW heat).
• Pour into a loaf pan.
• Cool and then cut into thin pieces.
• Fry till golden brown on both sides.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Steps:

• Preheat oven to 350.
• Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish).
• Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth.
• Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
• Dot with the butter and sprinkle with the paprika.
• Bake, uncovered, for 40 minutes or until set.
• Let stand for 10 minutes, then sprinkle with the chopped parsley.

Steps:

• Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
• Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
• Grill corn for 12 minutes, turning every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture over all sides of the corn and top with Parmesan cheese and parsley.