PARMESAN-PAPRIKA POPCORN
Provided by Ellie Krieger
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Mix the parmesan, paprika, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes.
- Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss.
Nutrition Facts : Calories 101 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 0 grams
PAPRIKA CORN
Make and share this Paprika Corn recipe from Food.com.
Provided by Alia55
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove frozen corn from pouches.
- Place blocks side by side on a large piece of heavy duty foil, or on a double thickness of regular foil.
- Top with green pepper and onion and sprinkle liberally with paprika.
- Season with salt and pepper and dot with butter.
- Bring edges of foil together over center of vegetables.
- Fold over with a double fold leaving a little space for steam expansion. Seal ends securely.
- Cook on grill over medium heat turning occasionally for 30 minutes until green pepper is tender.
- Stir to mix.
Nutrition Facts : Calories 108.2, Fat 0.6, SaturatedFat 0.1, Sodium 404.9, Carbohydrate 27.2, Fiber 2, Sugar 5.2, Protein 2.6
GRILLED CORN WITH SMOKED PAPRIKA BUTTER
This is a great way to dress up grilled corn on the cob. If you can't find the hot smoked paprika, try using about 4 teaspoons of minced chipotles in adobo sauce instead. The butter can be prepared one day ahead and is not reflected in the times. From Bon Appetit.
Provided by lazyme
Categories Corn
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
- Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log.
- Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat).
- Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes.
- Drain well.
- Grill corn until lightly browned in spots, turning occasionally, about 5 minutes.
- Serve corn hot with thick slices of paprika butter.
Nutrition Facts : Calories 320.1, Fat 20.6, SaturatedFat 12, Cholesterol 48.8, Sodium 45.4, Carbohydrate 34.8, Fiber 5, Sugar 6.1, Protein 6.1
PAPRIKA-LIME CORN ON THE COB
Super easy, steamed corn with a sweet-smoky-limey flavor. So delicious, everyone will be sure to eat it all up!
Provided by hollyfrolly
Categories Corn
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, place steaming basket into about 2 inches of water. Cover pot and let water boil.
- Place corn into pot and steam for about 15 minutes.
- Remove corn, slather with butter. Sprinkle with a touch of salt, a sprinkle of paprika and a squeeze of lime.
- Enjoy!
Nutrition Facts : Calories 180.1, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 57.7, Carbohydrate 31.5, Fiber 4.2, Sugar 5.1, Protein 4.4
SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER
Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob
Provided by Milli Taylor
Categories Side dish
Time 30m
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you'll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
- Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
- Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
- Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.
Nutrition Facts : Calories 312 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ROASTED CORN, SMOKED PAPRIKA AND LIME SALAD
This recipe is from the famous and funky Pan Chancho Bakery in Kingston, Ontario, Canada. The nice thing about this recipe is that you can make it with frozen corn during the winter and still achieve that beautiful summer time taste. It is a sinfully easy recipe that produces a bold flavour. Use a high quality extra virgin olive oil. You must also use smoked paprika for this dish. Don't substitute plain paprika as you will be disappointed in the results.
Provided by Chef Regina V. Smith
Categories Corn
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mix all ingredients, except cilantro, together in a large bowl.
- Spread ingredients onto a large cookie sheet in a thin layer.
- Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
- Remove from oven and let cool.
- Mix in the cilantro and adjust seasonings, if required.
Nutrition Facts : Calories 274.6, Fat 14.9, SaturatedFat 2.1, Sodium 6.3, Carbohydrate 36.7, Fiber 4.5, Sugar 0.9, Protein 5.3
SAUTEED CORN WITH PAPRIKA BUTTER
Paprika is often sprinkled over deviled eggs, but in this recipe, this peppery spice adds kick to butter that's mixed with sauteed corn and scallions.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat Paprika Butter (above) in a large skillet over medium-high heat. Add 2 packages thawed frozen corn kernels. Cook, tossing occasionally, until tender, 3 to 5 minutes.
- Add sliced scallions; season with coarse salt and ground pepper. Toss to combine.
Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 4 g, Protein 5 g
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