CARIBBEAN-STYLE CORN ON THE COB
Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.
Provided by Sharon Chen
Categories Side
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
- Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
- While the corn is baking, make the aioli. Smash up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
- Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
- When corn is done, let cool for a few minutes.
- Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.
Nutrition Facts : ServingSize 1, Calories 317 calories, Sugar 4.7g, Sodium 349.8mg, Fat 29.8g, SaturatedFat 4.5g, Carbohydrate 14.7g, Fiber 1.8g, Protein 3.1g, Cholesterol 30.7mg
GRILLED CORN ON THE COB WITH A CUBAN TWIST
Another Bobby Flay recipe - a nice,flavorful side for the BBQ!!! ***recipe assumes two ears per person - so bring 'em hungry!!
Provided by Mommy Diva
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium.
- Peel back the husks of the corn without removing them.
- Remove the silks and recover the corn with the husk.
- Soak in large bowl of cold water for 30 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.
- Unwrap corn and brush with the garlic butter.
- Sprinkle with the cotija cheese and squeeze with lime.
- Sprinkle with chopped chives, to garnish.
- For Garlic Butter: Combine butter, garlic, habanero, and chives in a food processor and process until smooth.
- Season with salt and pepper; Set aside until ready to use.
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 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.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
CORN ON THE COB WITH CHEESE AND LIME
Categories Side Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- Prepare grill.
- Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
- While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
- Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
- Serve corn on the cob with lime wedges.
ROASTED CORN WITH MANCHEGO & LIME
Provided by Jean Georges Vongerichten
Categories Cheese Side Picnic Graduation Backyard BBQ Corn Summer Birthday Family Reunion Shower Chive Jalapeño Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
- Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
- Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.
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