Corn On The Cob With Olive Oil And Pepper Food

CORN ON THE COB WITH OLIVE OIL AND PEPPER

Steps:

• In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature.

GRILLED PORK TENDERLOIN WITH CORN ON THE COB

Steps:

• Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
• Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

GRILLED LEMON-PEPPER CORN

Steps:

• Mix 2 tablespoons each softened butter and olive oil with the grated zest of 1 lemon, 1 teaspoon pepper and 1/2 teaspoon kosher salt. Quarter 3 ears corn; arrange on a large sheet of foil and dollop with the butter. Form into a packet; flip and wrap again in foil. Grill over medium-high heat, turning occasionally, until tender, 20 to 25 minutes.

SAUTEED FRESH SWEET CORN AND GREEN ONIONS

Steps:

• Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
• Chop 1 bunch of green onions using a good portion of the green part.
• Heat large sauté pan and add butter and olive oil (be sure not to burn) add corn and green onions and sauté for 4-5 minutes, top! Do not over cook!
• Season with salt and pepper and ENJOY immediately!
• Variations: Add chopped red pepper, garlic, green pepper, etc.

CORN ON THE COB IN A GARLIC BUTTER CRUST

Steps:

• Preheat Barbeque.
• Pull off the husks and silks and boil the corn cobs in a large saucepan of salted water until tender.
• Drain the corn cobs and leave to cool.
• Melt butter in a saucepan and add the olive oil, crushed garlic, salt, pepper and stir to blend.
• Pour the mixture into a shallow dish.
• In another shallow dish, blend the breadcrumbs and parsley.
• Roll the corn cobs in the melted butter mixture and then into the breadcrumb mixture until they are well coated.
• Cook the corn cobs on a hot barbeque for about 10 minutes, turning frequently, until the breadcrumbs are golden brown.

BASIL CORN ON THE COB

Steps:

• Combine basil, oil, red pepper, salt, and black pepper in a bowl.
• Remove husks from corn.
• Place each ear of corn on a piece of heavy foil.
• Brush ears with mixture.
• Wrap corn in the foil.
• Place corn on the grill rack directly over medium coals. Grill uncovered about 20 minutes/until kernels are tender, turning frequently.

CUMIN CORN ON THE COB

Steps:

• In a kettle combine corn with enough cold water to cover. Bring water to a boil and remove kettle immediately from heat. Corn may be cooked 30 minutes ahead and kept warm in the cooking water. Drain corn well and transfer to a platter. Drizzle corn with oil and sprinkle with cumin, salt, and pepper.

BAKED GARLIC CORN ON THE COB

Steps:

• Preheat oven to 350°F.
• Add oil and garlic to a 13x9 inch glass baking dish, bake until oil starts to sizzle and remove.
• Add corn, season with salt and pepper and turn to coat.
• Cover tightly with foil, bake 25-30 minutes turning once.

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.

ROASTED CORN WITH GARLIC AND OLIVE OIL

Steps:

• 1. Turn oven to 425 degrees and let preheat. Prepare your corn ears and clean them up. Get out a cookie sheet and your foil.
• 2. Mix together olive oil, garlic, and butter if you wish, in a bowl. Add in pepper, as much as you like.
• 3. Set an ear of corn on a piece of foil on the cookie sheet. Rub the corn with the mixture and roll corn around to get it well coated. Wrap up in foil.
• 4. When all corn is wrapped up, stick it in the oven for at least 15 mins. If you like it a little more roasted, go for 20 mins. I always do 15 and it comes out great.

GARLIC CORN ON THE COB

Steps:

• In a small bowl, combine garlic and oil; brush over corn. Sprinkle with sugar. Place each on a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over corn and seal tightly., Grill corn, covered, over medium heat for 10-15 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

MEXICAN CORN ON THE COB

Steps:

• Bring water to a boil.
• Remove husks and corn silk from corn cobs. Place the corn in the boiling water, cover, and boil until it is just hot, 10 minutes or less.
• While corn is boiling mix together olive oil, chili powder, salt and pepper.
• Remove corn from steamer, brush with oil mixture and serve hot.