Caribbean Spiced Corn On The Cob Food

SPICED CORN ON THE COB

Steps:

• Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.
• Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

CARIBBEAN-STYLE CORN ON THE COB

Steps:

• Preheat oven to 350°F.
• Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
• Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
• While the corn is baking, make the aioli. Smash up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
• Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
• When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
• When corn is done, let cool for a few minutes.
• Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.

SPICY CORN ON THE COB

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.

SPICY PARMESAN HERB CORN ON THE COB

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.

CARIBBEAN SPICED CORN-ON-THE-COB

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).

CORN ON THE COB WITH SPICY CILANTRO BUTTER

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.

SMOKIN' HOT CARIBBEAN SPICED CORN ON THE COB

Steps:

• Grill corn on grill or you can steam or even boil the corn.
• Mix all the dry spices together.
• Dip an orange wedge in olive oil, dip into spice mix and rub into corn.
• Cut corn into bite size pieces and stick a tooth pick inches.
• Blend yogurt with mint and 1/4 tsp salt till smooth.
• Serve corn with yogurt mint dip.
• Note:.
• Use any blend of your favorite spices ! Good spices to use are cumin, paprika, garlic powder, ginger powder, curry powder, etc.

CARIBBEAN CORN

Steps:

• Coat large skillet with non-stick spray.
• Add corn and garlic, sauté for 5 minutes.
• Combine pineapple juice and next 5 ingredients.
• Add to corn, cover and reduce heat.
• Simmer 15 minutes.
• Add onions and cook for 5 more minutes.

MEXICAN STYLE (SPICY) CORN ON THE COB

Steps:

• Roast the corn on a charcoal grill just until tender and you have nice grill marks.
• Liberally spread mayo on piece of bread.
• Roll hot ears on the bread.
• Sprinkle parmesan cheese on.
• Sprinkle cayenne pepper on (to taste).

CARIBBEAN CREAMED CORN, CORNBREAD

Steps:

• Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
• whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
• place in oven for 20-25 minutes or until the knife comes out clean.