Parmesan Crusted Corn Food

PARMESAN CRUSTED CORN ON THE COB

Steps:

• 1. Shuck the corn,remove all the silks, wash then lay on paper towels to dry.
• 2. Tear foil off in sheets big enough to wrap the corn in. Lay the corn on the foil sheets. Take a pastry brush and spread the softened butter or margarine on all sides
• 3. Sprinkle the Parmesan cheese on all sides. Sprinkle with salt and pepper. Wrap up the corn in the foil.
• 4. Lay on the side of grill when grilling the other food. Turn maybe every 5 minutes on all sides. The cooking time could vary it is according how hot you have your grill. Then enjoy,yummmmmmy
• 5. You can adjust the salt intake. Also if you are not grilling out, you can also put the corn on a baking sheet and put in the oven.

PARMESAN CORN ON THE COB

Steps:

• Mix first 3 ingredient.
• Set aside.
• Bring water to boil, add corn; boil for 8 minutes.
• Drain well.
• Brush with butter mix.
• Salt to taste.

PARMESAN-CRUSTED CREAMED CORN

Steps:

• Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
• Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
• In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
• In the meantime, make a paste out of the remaining melted butter and the flour.
• Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
• Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
• **At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.
• Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

PARMESAN-CRUSTED CREAMED CORN

Steps:

• Preheat the oven to 350° F. Brush a 13 × 9-inch baking dish with some of the butter.
• Sprinkle 1/3 cup of the cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4-ounce ramekins for individual servings.)
• In a large saucepan, heat the cream until it begins to boil. Add the corn, salt and sugar and heat, stirring occasionally, until the mixture is almost at a boil.
• In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish (or ramekins), and sprinkle with the remaining 1/3 cup cheese. Diva Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
• Bake the corn until bubbling and golden brown, about 30 minutes. (Individual ramekins will take 15 to 20 minutes.) Serve immediately.

BAKED PARMESAN CRUSTED CHICKEN

Steps:

• Heat oven to 350°F.
• Mix crushed corn flakes, cheese and pepper. Brush chicken with mayo; sprinkle with crumb mixture.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Bake 1 hour or until chicken is done (165°F).

CORNMEAL-PARMESAN-CRUSTED EGGPLANT W/ ROASTED VEGETABLE PUREE

Steps:

• Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
• Roast for 20 minutes or until charred to the amount desired.
• Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
• Place flour, and 1/8 tsp curry in one and mix.
• Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
• Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
• **LET'S PLAY "Wet Hand, Dry Hand"**.
• With your "dry hand," place eggplant slice in flour mix and coat both sides.
• Tap the excess.
• Place in the egg bowl.
• With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
• With "dry hand," sprinkle cornmeal entirely over eggplant.
• Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
• Pick up with wet hand, tap the excess, and set aside.
• Repeat until all slices are coated.
• ***SAUCE***.
• After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
• That's it!
• ***COOKING***.
• You can pan-fry in a nonstick with cooking spray or you can bake.
• If baking, preheat to 350°F.
• Bake for 10 minutes, then flip them over and bake for another 5 or so.
• Just microwave the sauce and there you go!

PARMESAN AND CORNMEAL CRUSTED FISH FILLETS

Steps:

• In a shallow dish, combine the flour, parmesan cheese, cornmeal, paprika, salt and pepper; set aside.
• In another shallow dish, beat egg white and milk.
• Dip fillets in milk mixture, then in flour mixture.
• Place in a 13X9 inch baking dish coated with non-stick spray.
• Bake, uncovered, at 350 degrees for 35-40 minutes or until fish flakes easily with a fork.

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.

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
• Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
• Enjoy!

PARMESAN CREAMED CORN

Steps:

• Position a rack in the middle of the oven and preheat to 425°F Butter a shallow 1 1/2 to 2 quart baking dish.
• In a medium saucepan over moderate heat, melt the butter. Whisk in the flour to make a roux, whisking constantly for 1 minute. Whisk in the half and half, salt, and cayenne, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese.
• Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly, about 15 minutes.

PARMESAN CRUSTED CORN

Steps:

• 1. Preheat oven to 350. Brush a 13 x 9 inch baking dish with some of the butter.
• 2. Sprinkle 1/3 cup of the cheese over the bottom of the dish. Tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4 oz. ramekins for individual servings)
• 3. In large pan, heat cream til it begins to boil. Add corn, salt and sugar and heat, stirring occasionally, til mixture is almost at a boil.
• 4. In meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the pan and cook til thickened and liquid comes to a boil. Remove pan from heat, transfer mixture to prepared dish or ramekins and sprinkle with the remaining 1/3 cup cheese. At this point, you can let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
• 5. Bake corn til bubbling, and golden brown, about 30 minutes. Individual ramekins will take 15 to 20 minutes. Serve at once. Serves 8 to 10