BUFFALO CORN ON THE COB
This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo'd cobs.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.
- Slather hot corn with buffalo sauce. (This gets messy, so do it on a plate or platter.) Sprinkle with the rest of the blue cheese.
BUFFALO CHICKEN KEBABS WITH CORN ON THE COB
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels.
- Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside.
- Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper.
- Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes.
- Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter.
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.
CORN ON THE COB WITH BASIL BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.
CORN ON THE COB
When you add milk to the liquid in which you cook corn on the cob, it keeps the kernels from becoming bitter.
Provided by BeckyF
Categories Corn
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
- Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
- Remove the pot from the heat and let stand until needed.
- Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.
BASIL GRILLED CORN ON THE COB
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. -Caitlin Dawson, Monroe, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.
Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 489mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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
CORN ON THE COB
Make and share this Corn on the cob recipe from Food.com.
Provided by Squashylegs
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter and add lime and cilantro, roll corn in the mixture.
- Wrap in foil- I like to dribble the rest of the mixture over the corn.
- Cook in oven or on barbecue for 20-40 minutes.
Nutrition Facts : Calories 163.4, Fat 5.3, SaturatedFat 2.6, Cholesterol 10.1, Sodium 47.3, Carbohydrate 30.4, Fiber 3.4, Sugar 3.9, Protein 4
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