OVEN-ROASTED CORN ON THE COB
I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!
Provided by Chef PotPie
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Rinse ears.
- Place corn cobs directly on middle rack in oven.
- Bake for 30 minutes.
- Remove corn cobs. Pull back husks and enjoy!
OVEN ROASTED CORN ON THE COB
Love corn on the cob? Try roasting it whole in the oven with this easy recipe by Tyler Florence from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Nutrition Facts : Calories 99, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER
Steps:
- Preheat oven to 400 degrees F.
- Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
- Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Combine in a food processor and process until smooth.
DELICIOUS AND EASY CORN ON THE COB
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
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
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
ROASTED CORN ON THE COB
"I've been grilling corn on the cob for years this way...our friends always insist on it!" writes Sandy Szwarc from Albuquerque, New Mexico.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 291mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SIMPLE OVEN-ROASTED CORN ON THE COB
Very easy to do; great results. Of course, you can sprinkle any of your favorite seasonings on the corn after buttering.
Provided by cipherbabe
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees.
- Remove husks and silks from corn.
- Butter corn and wrap in foil.
- Place on cookie sheet and roast for 20 to 25 minutes.
Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 51.9, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4.1
BAKED CORN ON THE COB
For great corn on the cob indoors.
Provided by Ed Canipelli
Categories Side Dish Vegetables Corn
Time 2h5m
Yield 2
Number Of Ingredients 4
Steps:
- Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.
- Submerge corn in the brine; soak at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 67.1 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 27.7 mg, Sugar 52.9 g
OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
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
BUTTERY BAKED CORN ON THE COB
The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
- Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.
Nutrition Facts : Calories 282 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.31 milligram of sodium
PERFECT ROASTED CORN ON THE COB
I saw this on Tipical Mary Ellen and had to post it! This is for 2 ears of corn, just double or triple amount to how much corn your use!
Provided by Sharon123
Categories Corn
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
- This will prevent the silk from sticking to the corn during the cooking process.
- Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
- This will add a lot of flavor to the roasted corn.
- For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
- Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
- Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
- For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.
Nutrition Facts : Calories 441.1, Fat 13.7, SaturatedFat 4.8, Cholesterol 15.3, Sodium 28354.7, Carbohydrate 82.8, Fiber 4.1, Sugar 55.2, Protein 4.7
ROASTED CORN ON THE COB
This is an easy, but very flavorful way to make corn on the cob. When I was growing up, we used to just boil corn, but this is so much better. This recipe is adapted from "The Pleasures of Gasgrilling".
Provided by Judy from Hawaii
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter& salt till fluffy.
- Blend in rosemary& marjoram.
- Hold at room temperature for one hour to blend flavors.
- Turn back husks of corn& remove silk with a stiff brush.
- Place each ear of corn on a square of tin foil.
- Spread corn with approximately 1 T of butter mixture.
- Rplace husks and wrap foil around ears.
- Place wrapped corn on preheated gas grill.
- Close hood& cook for 12 to 15 minutes or till corn is tender.
- Note: I am sure this could be done equally well over charcoal.
Nutrition Facts : Calories 263.5, Fat 16.9, SaturatedFat 10, Cholesterol 40.7, Sodium 516.7, Carbohydrate 29.7, Fiber 3.4, Sugar 3.8, Protein 4.1
ROAST CORN ON THE COB
Every summer, my family looks forward to corn on the cob. I make it extra special by roasting it, all wrapped up on the grill. -Johnnie McLeod, Bastrop, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Remove husks and silk from corn. Place each ear on a double thickness of heavy-duty foil (about 18x12 in.). Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends of foil to make handles for turning. , Grill corn, covered, turning occasionally, over medium direct heat until tender, about 25 minutes. Open carefully to allow steam to escape. Sprinkle with salt and pepper; if desired, serve with additional butter.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
SLOW-ROASTED CORN ON THE COB
Steps:
- Process the butter, pepper sauce and lime juice in a food processor until combined. Transfer to a piece of wax paper, roll into a log about 1 inch in diameter and chill in the freezer.
- Gently peel back the leaves of each ear of corn. Slice the butter mixture in i-inch-thick slices. Rub each ear with 1 slice of the butter. Pull the husks back up, tie with butcher's twine and grill over a low charcoal fire for about 30 minutes.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 35 milligrams, Sugar 10 grams, TransFat 1 gram
EASY DELICIOUS ROASTED CORN ON THE COB
They don't call them "roasting ears" for nothing. Forget everything you've been told about roasting corn on the cob, this is the easy and fool-proof way to roast that perfect ear. You should use a good charcoal grill (not gas) for the best flavor, the kettle kind is best. The husks and silks will come off with ease when the corn is cooled. Trust me, do NOT remove the husks and stuff butter or other junk in there, let nature do it's thing on the hot grill.
Provided by The Big Cheese
Categories Corn
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Dump your ears of corn into a large pot and add enough water to cover them. Add the can of beer and the 1/4 cup of sugar. Let sit in the liquid and soak for 4 to 6 hours.
- Fire up the grill. Once coals are ashen, place your whole ears of corn onto the grill. Do NOT husk them or mess with them in any way.
- Grill for 30-40 minutes, turning often for even cooking. Husks will be blackened.
- Let ears cool enough so that you can handle them.
- Peel off the husks and the silks will slide right off.
- Reheat as necessary in a covered pan in the oven, or slice the kernels off the ears and mix with melted butter.
Nutrition Facts : Calories 151.4, Fat 1, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 34.6, Fiber 3.5, Sugar 8.9, Protein 4.2
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OVEN ROASTED CORN ON THE COB | SOUTHERN LIVING
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- Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
- Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve
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