Herbed Corn Food

HERBED CORN ON THE COB GRILLED IN FOIL

Steps:

• Place one corn on each foil.
• Mix remaining ingredient together and rub into each cob.
• Wrap foil up around the corn and grill 15 minutes turning often.

HERBED CORN ON THE COB

Steps:

• Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
• Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
• Spread 1 T butter mixture on each ear of corn.
• Reserve the remaining butter mixture.
• Place 1 ear of corn on each piece of foil.
• Roll up tightly.
• Place on a baking sheet and bake for 30 minutes at 375 degrees.
• Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.

HERBED CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
• Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
• In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

GRILLED HERBED CORN ON THE COB

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

HERBED CORN

Steps:

• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

HERBED CORN

Steps:

• In a small bowl, combine the first 6 ingredients.
• Spread 1 tablespoon over each ear of corn.
• Wrap corn individually in heavy-duty foil.
• Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender.

HERBED CORN ON THE COB

Steps:

• Preheat oven to 400F or 210°C.
• In a small bowl, combine butter and dried ingredients.
• Place corn in aluminium foil and brush corn with herbed butter.
• Wrap up well and put in oven for about 20 mins or so.
• Enjoy.

OLD SOUTH HERBED CORNBREAD DRESSING

Steps:

• Heat oven to 450 degrees F. Spray 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat. Beat egg in large bowl. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake 20 to 25 minutes. Cool cornbread; crumble to make 6 cups; set aside. Reduce heat to 425 degrees F.
• Spray 13 x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions and celery; cook and stir until vegetables are tender.
• Combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. Add enough broth to make mixture very moist. Spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. Bake 30 to 35 minutes or until golden brown.

KATHY'S HERBED CORN

Steps:

• In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.

HERBED CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir chives, parsley, and thyme into batter. Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

HERBED CORN FOR A CROWD

Steps:

• Combine corn and water in a large saucepan and bring to a boil.
• Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
• Drain; stir in the remaining ingredients.

HERBED CORN & EDAMAME SUCCOTASH

Steps:

• Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.

HERBED CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-4 1/2-inch metal loaf pan and set aside.
• Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine. Sift out any excess powder from the corn and set aside.
• Whisk together the butter, buttermilk and eggs in a medium bowl.
• Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn. Pour the batter into the prepared pan and bake until golden brown and the center bounces back when lightly pressed with a finger, about 45 minutes. Let cool completely, then slide a knife around the edges and invert the bread onto a plate.

HERBED CORN AND COUSCOUS

Steps:

• In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.

HERBED CORN ON THE COB

Steps:

• Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
• Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

HERBED CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder, salt and dried herbs in a large bowl and stir together. Combine the buttermilk, milk and egg in a small bowl and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small bowl, melt 1/4 cup shortening in the microwave in 30-second intervals. Add the melted shortening to the batter, stirring constantly, until combined. Melt the remaining 2 tablespoons shortening in a 9-inch cast-iron skillet over high heat. Pour the batter into the hot skillet and spread to even out the surface. Cook 1 minute on the stovetop, then transfer to the oven and bake 20 to 25 minutes, until the cornbread is golden brown with crispy edges. Let cool 15 minutes in the skillet, then turn out onto a rack to cool completely.

CORN ON THE COB WITH HERBED BUTTER

Steps:

• Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.

HERBED POPCORN

Steps:

• Pop popcorn. Drizzle with melted butter and toss with rosemary and salt to taste.