SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BOILED CORN ON THE COB WITH SPICY BUTTER
We absolutely love this, we tend to get bored with 'plain' corn on the cob after eating it all summer
Provided by lets.eat
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
- To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.
ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 48m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to high.
- Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
- Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
- Refrigerate until firm enough to shape into a log.
GRILLED CORN WITH SPICY HERB BUTTER
Make and share this Grilled Corn With Spicy Herb Butter recipe from Food.com.
Provided by lets.eat
Categories Corn
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, garlic, basil, cumin, black pepper, and chili powder. Cook ears of corn for two minutes, covered, in boiling water. Remove from heat and let stand for 15 minutes, covered., or brush skewered ears of corn with vegetable oil, place on the edge of the hottest part of the grill, cook slowly for 10 minutes. Place two halves of corn on a serving plate, brush each half with 1/2 tablespoons butter mixture. Serve.
Nutrition Facts : Calories 197.5, Fat 9.2, SaturatedFat 5.1, Cholesterol 20.3, Sodium 22, Carbohydrate 30, Fiber 3.5, Sugar 3.8, Protein 4.1
ELEPHANT EARS
Make and share this Elephant Ears recipe from Food.com.
Provided by Abby C
Categories Dessert
Time 34m
Yield 4 elephant ears
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees.
- Grease a cookie sheet with shortening.
- Heat margarine until melted; set aside.
- Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.
- Stir in milk and 3 tablespoons of the melted margarine until dough forms.
- Sprinkle a surface lightly with flour; turn dough onto surface.
- Knead 10 times.
- Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
- Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon.
- Roll dough up tightly, beginning at narrow end.
- Pinch edge of dough into roll to seal.
- Cut into 4 equal pieces with sharp knife.
- Place cut sides up on cookie sheet; pat each into a 6-inch circle.
- Sprinkle with more sugar.
- Bake until golden brown, 8 to 10 minutes.
- Immediately remove from cookie sheet with a spatula.
- Let cool on wire rack.
Nutrition Facts : Calories 189.6, Fat 1.1, SaturatedFat 0.5, Cholesterol 2.8, Sodium 346.9, Carbohydrate 41.2, Fiber 1.2, Sugar 15.8, Protein 3.9
ROASTING EARS WITH SPICY BUTTER
Number Of Ingredients 6
Steps:
- Soak ears of corn in water for several hours. Peel back husks and remove corn silk. Wrap husks back around ears and place on a hot grill. Grill for one hour, turning occasionally and letting outer husks blacken. Use hot pads to remove corn from grill. Blend butter with chili powder and jalapeño. To serve, peel back husks and brush with butter; add salt and pepper to taste. Tip: Another tasty way to serve sweet corn...blend 1/2 cup softened butter with one teaspoon fresh marjoram. Brush over 6 ears corn, pat husks back into place and grill as directed.
Nutrition Facts : Nutritional Facts Serves
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