Oven Roasted Corn With Cajun Butter Food

CAJUN BUTTERED CORN

Steps:

• In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

CAJUN BUTTERED CORN

Steps:

• In a large kettle, bring 3 quarts water to a boil; add corn; return to boil; cook for 3 to 5 minutes or till tender.
• Meanwhile, in a small saucepan, melt butter; stir in chili powder, pepper, garlic powder ans cayenne; cook and stir 1 minute.
• Combine cornstarch and broth until smooth; gradually whisk into butter mixture; bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened.
• Drain corn; serve with seasoned butter.

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.

OVEN ROASTED CORN

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
• Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.

CAJUN SPICED CORN

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
• Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• Bake 20 to 25 minutes on a cookie sheet in oven.
• OR grill 12 to 14 minutes in covered grill.

OVEN ROASTED PARMESAN CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

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.

BUTTER PARMESAN CORN RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
• Place corn in a square baking dish and sprinkle with salt and pepper.
• Bake for 25 minutes.
• Enjoy!

ROASTED CORN ON THE COB

Steps:

• Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.