HERBED CORN
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
GRILLED CILANTRO, LIME + PAPRIKA CORN ON THE COB
Nothing says summer quite like grilled corn on the cob, and this grilled cilantro, lime + paprika corn on the cob is is packed with oodles of beloved summery flavors. Sweet corn is grilled to perfection, slathered with coconut oil and fresh lime juice, and sprinkled with smoked paprika, cilantro, sea salt, and black pepper.
Provided by Ashley
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Heat grill over high until hot.
- If you want a bit of a char on the corn, pull back a few of the husks on each ear of corn. Place the corn directly on the grill, cover, and grill for 15 to 20 minutes or until the husks are charred on all sides, rotating occasionally. Remove and let cool until they can safely be handled.
- Remove the husks and silk from each ear of corn. You can either discard the husks completely or fold them back to use as handles.
- Use a pastry brush or your hands to spread the coconut oil over each ear of corn. Place the corn on a serving platter, sprinkle with the smoked paprika, spritz with the fresh lime juice, sprinkle with cilantro, and season with sea salt and black pepper. Serve.
SWEET CORN WITH PARMESAN AND CILANTRO
A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. -Faye Sloan, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place corn in a stockpot; cover with water. Bring to a boil; cover and cook for 3-5 minutes or until tender. Drain., In a small bowl, combine the cheese, 5 tablespoons oil, lime juice, garlic, cumin, pepper sauce, salt and pepper. Brush 1 tablespoon over each ear of corn., In a large skillet, cook corn in remaining oil over medium heat for 4-6 minutes or until lightly browned, turning occasionally. Stir cilantro into remaining cheese mixture; brush over corn.
Nutrition Facts : Calories 336 calories, Fat 24g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO
Provided by Tracey Medeiros
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
- Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.
MEXICAN RISOTTO WITH SWEET CORN AND COTIJA CHEESE
This easy brown rice risotto has a Mexican twist with red bell and jalapeño peppers, sweet fresh corn, and cotija cheese melted into every bite. Delicious as a side or as a main course!
Provided by Elizabeth Lindemann
Categories Risotto
Time 35m
Number Of Ingredients 12
Steps:
- Simmer chicken stock on low to warm up in a small pot on the stovetop.
- In a large pot or dutch oven, sauté the onion, red bell pepper, and jalapeño pepper in the olive oil over medium-high heat until browned and softened (about 5 minutes).
- Add the rice, salt and pepper, and cayenne pepper. Stir to coat.
- Add 1/2 cup of the stock, stir, and allow all of the liquid to be absorbed.
- Once the liquid is absorbed, add 1/2 cup more of the stock. Keep repeating this process until the rice is almost cooked through (You'll need to taste-test this a lot. Tough life, I know).
- When the rice is almost cooked, add the sweet corn kernels and continue as you were with adding the stock gradually.
- When the rice is completely cooked, turn off the heat and stir in the cilantro and cheese until completely melted.
- Serve with extra cilantro and cheese, if desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 59 g, Protein 13 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 1069 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
FRESH CORN WITH LIME AND CILANTRO
This recipe is all about fresh taste! The sweetness of freshly picked corn is balanced with the zing of lime and cilantro. It's one of our family favorites. You'll also enjoy the easy technique for cooking fresh corn in the microwave.
Provided by CookinDiva
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Microwave method for cooking corn: husk corn and wash off any loose silk. Place wet corn into Ziploc bag. Place bag in microwave and cook 4 minutes; rotate ears and cook 2 more minutes. Let sit 2 minutes to finish cooking. Cool five minutes and then slice kernels off the cob.
- Combine corn kernels, lime juice, lime zest, butter, salt and pepper. **Can be made ahead up to this point.
- Just before serving, add cilantro and toss to combine. If desired, garnish with lime slices and sprig of cilantro.
Nutrition Facts : Calories 104, Fat 4, SaturatedFat 2, Cholesterol 7.6, Sodium 106.9, Carbohydrate 17.5, Fiber 2.5, Sugar 3, Protein 3
SWEET CORN WITH PARMESAN AND CILANTRO
TOH on line posted this recipe and states: "A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color"
Provided by Bonnie G 2
Categories Corn
Time 35m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place corn in a stockpot; cover with water.
- Bring to a boil; cover and cook for 3-5 minutes or until tender.
- Drain.
- In a small bowl, combine the cheese, 5 tablespoons oil, lime juice, garlic, cumin, pepper sauce, salt and pepper.
- Brush 1 tablespoon over each ear of corn.
- •In a large skillet, cook corn in remaining oil over medium heat for 4-6 minutes or until lightly browned, turning occasionally.
- Stir cilantro into remaining cheese mixture; brush over corn.
Nutrition Facts : Calories 297, Fat 23.8, SaturatedFat 4.4, Cholesterol 7.3, Sodium 303.6, Carbohydrate 18.4, Fiber 2.6, Sugar 3.1, Protein 6.3
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