Corn On The Cob With Old Bay And Lemon Food

CORN ON THE COB WITH OLD BAY AND LEMON

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, in a small bowl, mix together butter, half the lemon zest and 1/4 teaspoon Old Bay seasoning.
• Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.

GRILLED OLD BAY® CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
• Grill corn for 12 minutes, turning every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture over all sides of the corn and top with Parmesan cheese and parsley.

CHARM CITY CORN

Steps:

• Bring 2 cups water, 1 cup milk and a pinch of salt to a boil in a pot. Cut 4 ears corn into thirds; add to the pot and cook until crisp-tender, 5 minutes, then drain. In the same pot, melt 4 tablespoons butter with 2 teaspoons Old Bay seasoning, a dash of green hot sauce and some salt. Toss the corn in the spicy butter.

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.

CORN ON THE COB WITH LIME, FISH SAUCE AND PEANUTS

Steps:

• Heat 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, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.
• Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.

ULTIMATE OLD BAY SHRIMP BOIL

Steps:

• In a very large pot (12-quart) combine the water, beer (if using), Old Bay seasoning and salt. Bring to a boil over high heat. Add the potatoes, onions and garlic and cook for 8 minutes.
• Add the sliced sausage and cook for another 5 minutes.
• Add the corn and cook for 7 minutes. Make sure to gently stir everything together after each addition of ingredients.
• Stir in the shrimp and cook until pink, about 4 minutes. Be careful not to overcook the shrimp at this point, or else they'll become rubbery.
• Once done, carefully drain the cooking liquid and then turn out the shrimp boil onto a very large platter, a large baking sheet or onto a table that has been lined with newspaper or brown butcher paper. Sprinkle with more Old Bay seasoning if desired. Serve with lemon wedges and enjoy!

SHRIMP POACHED WITH BEER, OLD BAY AND LEMON

Steps:

• Fill a large pot with about 2 qts. water.
• Crack open the beer and pour it in the pot.
• Add salt and squeeze in lemon juice; toss the halves in, too.
• Add herbs, garlic and Old Bay.
• Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Now reduce heat to medium-low and put shrimp in the mixture.
• Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
• Drain and transfer to a bowl.
• Chill thoroughly, then peel.
• Serve with lemon wedges and coctail sauce.
• NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
• Cocktail Sauce:.
• Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.