Herbed Corn For A Crowd Recipes

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HERBED CORN

A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 9



Herbed Corn image

Steps:

  • In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

12 cups frozen corn
1 cup water
1/2 cup butter, cubed
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme

HERBED CORN FOR A CROWD

This is adapted from a Taste of Home recipe. I made this one year for Thanksgiving, and it quickly became a special request for every Thanksgiving and Christmas dinner.

Provided by Ginny Sue

Categories     Corn

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9



Herbed Corn for a Crowd image

Steps:

  • Combine corn and water in a large saucepan and bring to a boil.
  • Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
  • Drain; stir in the remaining ingredients.

2 (16 ounce) packages frozen corn
1 cup water
1/3 cup butter, cubed
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
1/8 teaspoon dried thyme

HERBED CORN ON THE COB

"What's in the butter?" is what I get asked after people taste my herb-speckled blend on fresh sweet corn. I'm more than happy to share the secret. Once you have tried this recipe, you won't want to eat corn plain again! -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 5m

Yield 8 servings.

Number Of Ingredients 5



Herbed Corn on the Cob image

Steps:

  • In a small bowl, combine butter and seasonings; spread over hot cooked corn.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

1/2 cup butter, softened
2 tablespoons minced chives
2 tablespoons minced fresh parsley
1/2 teaspoon Salad Supreme Seasoning
8 medium ears sweet corn, cooked

GRILLED CORN WITH HERBS

Provided by Ian Knauer

Categories     Bread     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Corn     Summer     Grill/Barbecue     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3



Grilled Corn with Herbs image

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
  • Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

8 ears of corn in the husk
1/4 cup chopped mixed fresh herbs such as chives, parsley, basil, sage, and tarragon
6 tablespoons lime butter sauce

GRILLED HERBED CORN ON THE COB

My husband didn't like corn on the cob until he had this recipe!

Provided by knmennenga

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 8



Grilled Herbed Corn on the Cob image

Steps:

  • Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
  • Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g

6 ears fresh corn on the cob, husked
6 tablespoons sweet butter, softened
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh basil
1 teaspoon white sugar
1 teaspoon salt

HERBED CORN ON THE COB

Provided by Maggie Ruggiero

Categories     Dairy     Herb     Vegetable     Side     Steam     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5



Herbed Corn on the Cob image

Steps:

  • Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
  • Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.

12 ears of corn in the husk, stem ends trimmed
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
36 sprigs fresh lemon thyme
Special Equipment
an 8- to 12-qt stockpot with a tight-fitting lid

HERBED CORN ON THE COB

This is an adopted recipe from the Great Adoption of Feb 2005. Finally tried it out on 23 March 2009. This is a seriously good recipe.

Provided by Vnut-Beyond Redempt

Categories     Corn

Time 25m

Yield 4 corn on a cob, 4 serving(s)

Number Of Ingredients 9



Herbed Corn on the Cob image

Steps:

  • Preheat oven to 400F or 210°C.
  • In a small bowl, combine butter and dried ingredients.
  • Place corn in aluminium foil and brush corn with herbed butter.
  • Wrap up well and put in oven for about 20 mins or so.
  • Enjoy.

Nutrition Facts : Calories 153.7, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 113.3, Carbohydrate 29.8, Fiber 3.4, Sugar 3.8, Protein 4

4 ears corn, silked and husked
1 -2 tablespoon butter, melted (your preference to the amount used)
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
aluminum foil

CORN CHOWDER FOR A CROWD

This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.

Provided by Barbara Anderson Bruneau

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 5h20m

Yield 20

Number Of Ingredients 11



Corn Chowder for a Crowd image

Steps:

  • Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.
  • Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.
  • Cook on Low for 1 more hour. Serve with generous mugs or bowls.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.6 g, Cholesterol 49.3 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 7.1 g, Sodium 460.1 mg, Sugar 2.2 g

2 (16 ounce) packages frozen corn
2 (10.75 ounce) cans cream of potato soup
1 (20 ounce) package frozen Southern-style hash browns
1 large onion, diced
2 cups chicken broth
8 slices thick-cut bacon, cooked and crumbled
1 jalapeno pepper, minced, or more to taste
2 cups heavy cream
1 cup small shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

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