Creamy Tasty Corn On The Cob Food

GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE

Steps:

• Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
• Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.

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.

CORN-ON-THE-COB BITES

Steps:

• Mix cream cheese and cayenne; spread onto corn.
• Squeeze lime over corn.
• Sprinkle with cheese.

CREAMED CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F.
• Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket.
• Stand corn in and bring to a boil.
• Cover, then steam for about 6 minutes.
• Transfer corn to a roasting pan and let cool.
• In a small bowl, beat the butter and cream together with a fork.
• Stir in salt and pepper.
• Brush half the mixture on the corn and bake for 4 to 5 minutes.
• You may also grill the corn over medium heat.
• Remove corn from oven or grill and brush with remaining butter mixture.

PARMESAN GRILLED CORN ON THE COB

Steps:

• Remove husks and silk from corn.
• Preheat your grill on medium-high heat.
• Place ears of corn on the grill and cook for 15 minutes turning every 3-5 minutes.
• In a small bowl, combine the melted butter and minced garlic.
• Brush the corn with the garlic butter mixture after removing it from the grill.
• Season with salt and pepper.
• Sprinkle with parmesan cheese.

CREAMY MEXICAN CORN ON THE SKILLET

Steps:

• Put all ingredients in a skillet with 1-2 T water. Stir until cream cheese is dispersed throughout and corn is hot.

FISH SAUCE CARAMEL CORN ON THE COB RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Bring a large pot of salted water to boil. Add the corn and boil for 5-7 minutes, until the kernels are tender and bright yellow. Use tongs to remove the corn and set aside.
• In a small saucepan, combine the butter and brown sugar. Cook over medium-low heat, whisking together as the butter melts. Whisk in heavy cream and fish sauce. Let bubble for 1-2 minutes. Remove the pot from the heat and stir in the lime zest and juice.
• Place the corn on the prepared baking sheet. Brush the corn on all sides with the caramel.
• Bake the corn for 10 minutes, using tongs to rotate the cobs every few minutes and basting with more caramel, until caramelized and browned.
• Serve corn with lots of chopped Thai basil and halved limes.
• Enjoy!

CAJUN CORN ON THE COB (BOILED, BAKED, OR ON THE GRILL)

Steps:

• Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
• Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil. It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.
• Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.
• While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
• Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!).
• Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm!

FRESH CORN WITH RICH, CREAMY SAUCE

Steps:

• Using a sharp knife, cut the tip off of the corn. Place on a large plate or waxed paper, cut-side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs.
• Combine the corn and juices with the cream, salt, pepper, and sugar.
• In a medium skillet or sauté pan over medium-low heat, melt the butter. Add the corn and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes.
• Combine the cold water with the flour until well blended. Stir into the corn mixture and continue cooking and stirring until thickened and bubbly.