Chive And Garlic Corn Recipes

Steps:

• In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender. Stir in the chives, garlic, salt and pepper.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cool enough to handle.
• Coat the inside of a 4-quart slow cooker with cooking spray.
• Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well.
• Cook on High for 2 to 2 1/2 hours.
• Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.

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 2 cups water to a boil in a medium saucepan. Add the millet, and simmer, covered, until the water is absorbed, about 20 minutes.
• Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.
• Stir together the milk, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small saucepan, and bring to a simmer over medium heat. Mix the cornstarch with 1 tablespoon water, stir the cornstarch slurry into the milk mixture and bring to a slight boil to thicken slightly. Stir in the corn, Gruyere and chives.
• Place the millet in the prepared baking dish. Pour the corn mixture over it, and sprinkle with Gruyere, if using. Bake until all the liquid is absorbed and the cheese is melted, about 25 minutes.

Steps:

• Heat olive oil in a large saute pan over medium low heat.
• Add garlic and stir about 30 seconds, until fragrant.
• Add corn and cook 5 minutes, stirring occasionally.
• Remove from heat, add chives and salt and pepper to taste.

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

Steps:

• Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
• In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
• In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.

Steps:

• DRY MIX:.
• Combine all the dry ingredients and stir until well blended.
• Place in a 3"X4" ziplock bag, (or jar) and seal.
• FINISHED PRODUCT:.
• Combine the Chive and Garlic Dip mix with the sour cream.
• Chill for at least 2 hours before serving.