Steamed Corn On The Cob With Orange Oregano Butter Recipes

Steps:

• Husk corn. Set aside.
• Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
• Place large plate or steamer in bottom of pan.
• Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
• Put the cover on, and bring water to a boil.
• Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
• Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
• Remove corn from pot with tongs, and put on a serving plate.
• Cover with aluminum foil, until ready to eat.
• Serve with lots of butter and sprinkle with salt, to taste.

Steps:

• Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chopwith a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
• Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
• Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husksback up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
• Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.

Steps:

• Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
• Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer. Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro; serve.
• * Available in the Asian foods section of many supermarkets and at Asian markets.

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.

Steps:

• Stir together butter, zest, chives, and oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
• Bring 1 inch of water to a boil over medium-high heat in a large, covered, stockpot. Place corn in pot vertically, stem ends down; cover, and steam corn until just tender, 5 to 7 minutes.
• Transfer corn to a large bowl. Toss with some of the butter; season with salt and pepper. Serve with remaining butter.

Steps:

• Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes.
• Meanwhile, in small bowl, mix parsley, butter and seasoned salt.
• Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving.

Steps:

• Combine the first four ingredients in a small bowl, stirring until blended. Set aside.
• Arrange the corn in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until corn is tender. Remove corn from the steamer; spread the butter mixture over the corn and serve immediately.