CHILE LIME CREMA AND PORK RIND CORN ON THE COB
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the crema onto the corn and coat with the pork rinds.
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
MARIO BATALI'S ITALIAN-STYLE CORN ON THE COB
Make and share this Mario Batali's Italian-Style Corn on the Cob recipe from Food.com.
Provided by blucoat
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a gas grill or prepare a fire in a gas grill.
- Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
- Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
- When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.
Nutrition Facts : Calories 256.1, Fat 14.4, SaturatedFat 3.8, Cholesterol 9.6, Sodium 229.9, Carbohydrate 26.7, Fiber 3, Sugar 6.7, Protein 9.2
GRILLED CORN RISOTTO
Provided by Geoffrey Zakarian
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
- Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
- Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
- Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
- Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
- Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.
PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
CORN ON THE COB WITH PARMESAN CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
- Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
PARMESAN CORN ON THE COB
Make and share this Parmesan Corn On The Cob recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredient.
- Set aside.
- Bring water to boil, add corn; boil for 8 minutes.
- Drain well.
- Brush with butter mix.
- Salt to taste.
Nutrition Facts : Calories 213.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 24, Sodium 138.6, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 5.6
CORN ON THE COB WITH PARMIGIANO-REGGIANO
Long hot Southern summers produce delicious corn, but some of the best corn I ever had in my life was from New Jersey. The farmer had a stand on the side of the road in front of his cornfield. He would ask how many you wanted, and march back into the green, rustling stalks to pick your order. Freshness is important, since the moment corn is picked, the sugars begin converting into starch. Straight from the row to a pot of boiling water is an indulgent luxury. Some folks may look twice when they see that this recipe instructs you to coat the corn in mayonnaise. It's a Southern take on Mexican corn that is coated in crema, a soft sour cream-like cheese. You cannot get more Southern than mayonnaise. If you don't care for mayonnaise, use soft unsalted butter instead.
Yield serves 4 to 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Place the unshucked corn in the sink and add water to cover. Weight down the corn with a heavy pot or plate to keep it submerged. Let the corn soak for about 30 minutes. Remove the corn from the water, pull back the husks, and strip away the silk. Season the corn with salt and black pepper. Pull the husks back over the corn and place in the oven, directly on the rack. Roast until the corn is tender, 40 to 45 minutes.
- Meanwhile, combine the cheese and cayenne in a shallow plate. Set aside.
- Remove the corn from the oven and shuck while warm. Using a pastry brush, coat the hot ears of corn with mayonnaise. Roll the ears in the cheese mixture to coat. Serve immediately.
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