Cheesy Spiced Corn On The Cob Food

SPICY GRILLED CORN ON THE COB

Steps:

• Carefully pull back cornhusks, remove the silk and fold the husks back over the cobs. Soak the corn in a large bowl of water for at least 1 hour.
• Preheat grill to low heat (300°F). Combine butter, garlic powder, paprika, cayenne, salt and pepper in a small bowl.
• Remove the corn from the water and pat dry with a clean towel. Pull the husks back and brush the kernels with the butter mixture, then cover again with the husks. Grill the corn, turning a few times, until tender and slightly charred, 15 to 20 minutes. To serve, pull back the husks and tie them together with kitchen twine.

CHEESY CORN ON THE COB

Steps:

• Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead - put the corn in a roasting tin, cover and chill until needed.
• Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
• Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.

GRILLED CORN WITH CHEESY TACO-SPICED BUTTER

Steps:

• Preheat a grill to medium heat.
• Combine the butter, pecorino, taco seasoning and lime zest and juice in a small bowl and mix until smooth. Set aside at room temperature.
• Put the corn on a baking sheet or platter and drizzle with the oil, turning to coat on all sides. Season with salt. Grill the corn, turning occasionally, until lightly charred on all sides and the kernels are tender, about 10 minutes. Remove the cooked corn from the grill and spread the seasoned butter on top of each cob. Sprinkle each with more pecorino.

CHEESY CORN ON THE COB

Steps:

• Cook corn in water until ready.
• Melt the butter and add the Italian seasoning.
• Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.

CORN ON THE COB WITH CHEESY BUTTER

Steps:

• In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
• In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.

CHEESY BBQ'D CORN-ON-THE-COB

Steps:

• Preheat outdoor grill or preheat oven to 400 degrees F.
• Shuck corn. If desired, leave husks attached to cob to use as holders.
• In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet.
• Spread butter on corn and wrap each ear individually in foil.
• Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.

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.

CHEESY SPICED CORN ON THE COB

Steps:

• Combine first 3 ingredients; brush corn with butter mixture.
• Sprinkle with cheese.