Corn On The Cob Nuwave Recipe 45 Food

MICROWAVE CORN ON THE COB

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

NUWAVE OVEN FROZEN CORN ON THE COB WITH ROASTED CHICKEN BREAST

Steps:

• Using aluminum foil, wrap a frozen 2-3 inch corn on the cob with a small pat of salted butter. (Some corn on the cob comes in 12 count packages. Use what your family will need and place the remaining pieces in a ziploc freezer bag and put back in your freezer for another meal. I used 8 pieces, as our family loves corn on the cob.) Place the wrapped corn on the 4 inch rack, cook the wrapped corn on high for 10 minutes.
• While the corn is cooking, combine spices and sprinkle over both sides of chicken breasts.
• When 10 minutes are up, move corn to edges of rack and place seasoned chicken breasts, bone side up in the middle of the rack. Set cook time for 10 minutes and press Start. After 10 minutes, turn chicken and cook another 10 minutes. Check internal temperature of the chicken. If not at 180 degrees, cook an additional 10 minutes on high. If your chicken still hasn't reached 180, remove corn and cook in 5 minute increments until chicken is at 180 degrees.
• Enjoy.

PERFECTLY GRILLED CORN ON THE COB

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

Steps:

• Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

DELICIOUS AND EASY CORN ON THE COB

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.

JAMIE'S SWEET AND EASY CORN ON THE COB

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.