Sweet N Savory Corn Recipes

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

Steps:

• Prepare grill for direct-heat cooking.
• Gently pull back husk from each ear of corn without detaching; remove silk.
• Replace husk strips, one piece at a time, over corn.
• Tie kitchen string around each ear to secure husks.
• Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
• Grill corn, covered, turning occasionally until tender, about 15 minutes.
• Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
• If desired, garnish with rosemary sprig.
• In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
• If desired, garnish with additional sun-dried tomatoes.
• Serve corn with toppings.
• No-grill cooking:.
• Remove husks from corn.
• In pot, bring 2 inches water to a boil.
• Add corn; cook until tender, 4 minutes.
• Drain.

Steps:

• Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
• In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
• Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
• Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
• Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
• Stir in sour cream; cook and stir 3 min. or until heated through.
• Remove from heat; stir in cheese and basil.