Easy Corn On The Cob Food

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.

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.

OVEN ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

SIMPLE OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 450 degrees.
• Remove husks and silks from corn.
• Butter corn and wrap in foil.
• Place on cookie sheet and roast for 20 to 25 minutes.

CRAZY EASY CORN (ON THE COB)

Steps:

• - Pull husks down without removing them. Pull off the silk and throw out. Stand corn up in a bowl cover the pulled down husks and soak in water for 10-15 minutes.
• - Hold the cob at the end and spread 1 tablespoon of garlic butter (each cob), sprinkle with salt and pepper.
• - Pull husks back up over cob.
• - Roll each cob in a sheet of foil twisting on the ends.
• - BBQ or Bake (in oven place on a baking sheet) 350 degrees for 20-25 minutes (turning every 5 minutes).
• - Remove foil and husks, discard and enjoy.
• *All steps can be done ahead of time up to cooking (refrigerate until ready to cook). This is a great time saver for camping, company or just because.
• *Depending on your taste you could also sprinkle on a small amount of cumin OR smoked chili powder.
• Terrific pared up with recipe#369273.

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.

EASY CORN ON THE COB

Steps:

• Wrap each ear of corn in a paper towel.
• Wet wrapped ear with water.
• Microwave on microwave safe plate. 1 ear for 2 minutes,.
• add 1 minute for each additional ear up to 4 ears.
• Carefully unwrap and season to your taste!

TASTY BBQ CORN ON THE COB

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

EASY DELICIOUS ROASTED CORN ON THE COB

Steps:

• Dump your ears of corn into a large pot and add enough water to cover them. Add the can of beer and the 1/4 cup of sugar. Let sit in the liquid and soak for 4 to 6 hours.
• Fire up the grill. Once coals are ashen, place your whole ears of corn onto the grill. Do NOT husk them or mess with them in any way.
• Grill for 30-40 minutes, turning often for even cooking. Husks will be blackened.
• Let ears cool enough so that you can handle them.
• Peel off the husks and the silks will slide right off.
• Reheat as necessary in a covered pan in the oven, or slice the kernels off the ears and mix with melted butter.

BASIC CORN ON THE COB

Steps:

• Pull back the corn husks without detaching them from the cobs. Pull out all of the silk. Spread the corn with butter, if desired. Pull the husks back over the corn.
• To steam corn: Bring a large pot of water to the boil. Reduce heat to a simmer. Place corn in a steamer over the water. Cover and steam until corn is tender, about 12 minutes. Or, to roast corn: Preheat oven to 375 degrees. Roast corn in the oven until tender, turning it twice, about 35 minutes.
• Pull the husks off the corn and season with salt and pepper to taste. Serve immediately.

EASY (BETTER THAN BOILED) CORN ON THE COB

Steps:

• Leave corn in the husks.
• Wrap each ear in a piece of plastic wrap; as many as you need.
• Microwave on high for 4 minutes per ear.
• CAREFULLY unwrap corn and peel the husk off; the silk should just come right out.
• Enjoy with butter and salt if you wish.

EASIEST CORN ON THE COB

Steps:

• Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
• Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk.
• Spread butter over corn and season with salt.