Best Cob Off The Cob Recipes

EASY OFF THE COB MEXICAN STREET CORN

Easy Off the Cob Mexican Street Corn image

This Easy Off the Cob Mexican Street Corn is packed with fresh flavors. This is the perfect side dish, that's a little easier to eat than the traditional street corn, and it's ready in 15 minutes!

Provided by Joanna

Time 15m

Number Of Ingredients 10

Ingredients

2, 10 ounce bags of frozen corn, thawed and drained
1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cumin pepper
Salt and pepper, to taste
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro

Steps:

Heat a cast iron pan over medium high heat with olive oil.
Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
Top with cheese and cilantro.

Nutrition Facts : Calories 171 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CORN OFF THE COB

Corn Off the Cob image

Provided by Jacques Pepin

Categories easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 ears corn
1/2 cup water
1 tablespoon vegetable (canola) oil
2 tablespoons unsalted butter
1/2 teaspoon salt

Steps:

Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 6 grams, TransFat 0 grams

CORN OFF THE COB

Corn Off the Cob image

Provided by Nancy Fuller

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

4 tablespoons (1/2 stick) butter
1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off
8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

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