Perfect Roasted Corn On The Cob Food

FRESH OVEN ROASTED CORN ON THE COB

Steps:

• Preheat oven to 450°F
• Leave husks on corn, but pull them down and remove silks.
• Place corn in large pot, sprinkle with sugar, and cover with cold water. Soak 10 minutes.
• Pulls husks back up to cover corn, and tie closed with kitchen twine.
• Place ears directly on oven rack and bake 20 minutes.
• Remove husks, dot with margarine, and serve.

PERFECT CORN ON THE COB

Steps:

• Husk and remove silk from ears of corn. Place in large pot and add just enough water to cover. Heat, covered, over high heat to boiling, then boil 2-3 minutes. Drain.
• Serve hot with butter, salt, and freshly ground pepper. A squeeze of lemon or lime juice over buttered corn enhances its delicious taste as well.

CORN ON THE COB

Steps:

• Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.

PERFECT ROASTED CORN ON THE COB

Steps:

• For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
• This will prevent the silk from sticking to the corn during the cooking process.
• Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
• This will add a lot of flavor to the roasted corn.
• For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
• Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
• Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
• For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.

ROASTED CORN ON THE COB

Steps:

• Cream butter& salt till fluffy.
• Blend in rosemary& marjoram.
• Hold at room temperature for one hour to blend flavors.
• Turn back husks of corn& remove silk with a stiff brush.
• Place each ear of corn on a square of tin foil.
• Spread corn with approximately 1 T of butter mixture.
• Rplace husks and wrap foil around ears.
• Place wrapped corn on preheated gas grill.
• Close hood& cook for 12 to 15 minutes or till corn is tender.
• Note: I am sure this could be done equally well over charcoal.

PERFECTLY GRILLED CORN ON THE COB

Steps:

• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
• Combine in a food processor and process until smooth.

CORN ON THE COB

Steps:

• Melt butter and add lime and cilantro, roll corn in the mixture.
• Wrap in foil- I like to dribble the rest of the mixture over the corn.
• Cook in oven or on barbecue for 20-40 minutes.

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.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

SMOKY OVEN-ROASTED CORN ON THE COB

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil. Combine first 4 ingredients in pie plate.
• Brush corn with butter; roll, 1 at a time, in cheese mixture, then place on prepared baking sheet.
• Sprinkle with any remaining cheese mixture.
• Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro.