Spicy Corn On The Cob Recipes

Steps:

• Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

Steps:

• Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
• Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
• We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.

Steps:

• Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes.
• Mix the mayonnaise, yogurt, jalapenos and lime zest and juice in a small bowl.
• Rub the corn with the oil, sprinkle with salt and pepper and grill until grill marks appear on all sides, about 12 minutes. Serve warm, drizzled with the yogurt sauce and sprinkled with lime zest.

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

Steps:

• Mix all spices together in a small dish.
• Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
• Put the corn on the foil and broil on high.
• Check corn frequently, turning every 1-2 minutes to avoid burning.
• Corn will be done after about twelve minutes of cooking.
• Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
• Serve with lime wedges, squeezing juice over entire cob just before eating.

Steps:

• Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
• Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
• Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
• Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender-but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.

Steps:

• I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!

Steps:

• In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
• To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.

Steps:

• Heat grill to medium heat.
• Mix barbecue sauce, butter and water until blended.
• Clean corn by carefully peeling husks back from each ear without detaching at bottom; discard silk.
• Brush each ear of corn with 1-1/2 Tbsp. barbecue sauce mixture; sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender, turning occasionally.
• Remove foil and pull back husks; sprinkle with cilantro. Serve with lime wedges.

Steps:

• Preheat oven to 350'F.
• Rinse the ears of corn.
• Put corn cobs directly on the middle rack of the oven.
• Bake for 30 Minutes.
• Remove husks & cut cobs in half.
• Transfer to a large serving bowl.
• In a separate bowl mix all of the ingredients together.
• Pour over corn & toss to coat.
• Sprinkle Cilantro if desired.
• Enjoy! }:^D''''.
• (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
• (Leftover butter sauce can be saved in the fridge for next time).

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Steps:

• Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.

Steps:

• In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.