BUTTERY HORSERADISH CORN ON THE COB
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. -Trish Loewen, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 732mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
CORN ON THE COB WITH HORSERADISH-DIJON BUTTER SAUCE
Mmmmm! From a flyer included with our organic produce delivery. I was hoping to test this recipe substituting fresh horseradish for jarred but for some unknown reason couldn't find any at the store. Prepare the corn on the cob using your favorite method. For this particular recipe I cooked the corn in a large pot of water, but grilling the cobs would work wonderfully, I have no doubt.
Provided by COOKGIRl
Categories Corn
Time 15m
Yield 8 ears of corn
Number Of Ingredients 7
Steps:
- Cook the ears of corn as suggested in *Steps #4 and #5.
- Sauce: combine ingredients and mix well.
- For each ear of corn, spread on approximately 1 tablespoon of the sauce.
- *Note: For stove top directions to cook corn, bring large pot of water to boil. Add the prepared corn cobs to the water, cover and simmer for approximately 10-12 minutes.
- If grilling corn, spread sauce on cobs, wrap tightly in foil and grill. Or, grill corn directly on the grill basting on the sauce as the ears cook.
Nutrition Facts : Calories 232.6, Fat 13.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 220.7, Carbohydrate 30.1, Fiber 3.5, Sugar 4, Protein 4.2
COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE
I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.
Provided by Karen..
Categories Corn
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Add corn to large sauce pan along with all ingredients except water and cornstarch.
- Stir corn mixture over medium heat until butter is melted.
- Combine water and cornstarch and stir until cornstarch is disolved.
- Slowly add water to corn in sauce pan, stirring constantly.
- Reduce heat to simmer and stir until sauce thickens.
- Let simmer, stirring occasionally, until corn is tender, about 10 minutes.
Nutrition Facts : Calories 164.5, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 549.6, Carbohydrate 19.7, Fiber 2.2, Sugar 0.4, Protein 2.8
SPICED GRILLED CORN
The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
DIJON BUTTER
This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.
Provided by KookieMomster
Categories European
Time 5m
Yield 10 pats, 10 serving(s)
Number Of Ingredients 2
Steps:
- Allow the butter to come to room temperature.
- Blend the ingredients together.
- Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
- Serve over hot food, yummy!
Nutrition Facts : Calories 83.3, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 34.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2
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