Peanut Buttery Corn On The Cob Food

GRILLED CORN ON THE COB

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
• Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

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.

CORN ON THE COB CURRY

Steps:

• Dip the corn cobs, husks and all, in water, until thoroughly moistened. Microwave on HIGH until very hot, 10 to 12 minutes.
• When they are cool enough to handle, using a sharp knife, cut crosswise through the husk and cob and 1 to 2 inches from the stem end (opposite from the end with the tassel of silk). Hold the silk end, then push the corn cob out the other end. Discard any stray silks. Cut each cob in half.
• Place the peanuts in a dedicated spice grinder or food processor; grind to a fine consistency.
• In a large skillet over medium heat, heat the oil until it shimmers. Add the chickpea flour, whisking to smooth out any lumps (forming a kind of roux). Cook, whisking constantly, until slightly darkened, about 4 minutes. Add the ground peanuts, reduce the heat to medium-low and cook, stirring frequently, until the mixture is the consistency of thick peanut butter, about 5 minutes.
• Whisk in the yogurt, chile powder, sugar, salt and turmeric. Increase the heat to medium and gradually ladle in the water, whisking until smooth. Taste, and season with more salt, as needed.
• Nestle the corn into the sauce, reduce the heat until the sauce is barely simmering, cover and cook until the sauce is the consistency of heavy cream, about 5 minutes. Add more water as needed to loosen the sauce. The sauce will continue to thicken as it sits (and if you refrigerate leftovers), so you may need to whisk in more water still when you reheat.
• Transfer to a serving dish or individual wide, shallow bowls, scatter more peanuts over each portion and serve.

PEANUT BUTTERY CORN ON THE COB

Steps:

• Boil the corn in a large pot until done. Remove from water and let cool enough to handle.
• Spread 2 tbsp peanut butter on each ear.
• Enjoy!

HERB-BUTTERED CORN ON THE COB

Steps:

• In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use.
• Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side.
• Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.