Best Herbed Corn Recipes
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
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.
HERBED GRILLED CORN ON THE COB
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk., In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string., Grill corn; covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.
Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
HERBED CORN ON THE COB GRILLED IN FOIL
Corn already seasoned so this is very easy to take for a picnic.No need to bring butter or salt. Just keep corn on ice till ready to cook because the sugar will turn to starch if it sits around. More reason to buy fresh as possible. Can be doubled or cut in half. Feel free to change the herbs.
Provided by Rita1652
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place one corn on each foil.
- Mix remaining ingredient together and rub into each cob.
- Wrap foil up around the corn and grill 15 minutes turning often.
CORN ON THE COB WITH HERBED BUTTER
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter makes for a delicious side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.
HERBED CORN AND COUSCOUS
Categories Side Quick & Easy High Fiber Corn Chive Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.
HERBED CORN ON THE COB
Posted in response to a forum topic. I found this recipe on another website, but can't remember which one. This has become my favorite way to prepare corn on the cob.
Provided by Dreamgoddess
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
- Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
- Spread 1 T butter mixture on each ear of corn.
- Reserve the remaining butter mixture.
- Place 1 ear of corn on each piece of foil.
- Roll up tightly.
- Place on a baking sheet and bake for 30 minutes at 375 degrees.
- Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.
HERBED CORN ON THE COB
"What's in the butter?" is what I get asked after people taste my herb-speckled blend on fresh sweet corn. I'm more than happy to share the secret. Once you have tried this recipe, you won't want to eat corn plain again! -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter and seasonings; spread over hot cooked corn.
Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
HERBED RICOTTA PASTA WITH CORN AND ZUCCHINI
Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.
- In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, and dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan.
Nutrition Facts : Calories 552 g, Fat 15 g, Fiber 6 g, Protein 25 g, SaturatedFat 7 g
HERBED CORN AND CARROTS
Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.
Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CHARRED AND HERBED CORN SALAD WITH CRAB
My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!
Provided by whitetaildeer17
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
- Toss diced avocado with lemon juice in a separate bowl to avoid browning.
- Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
- Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 22.6 g, Cholesterol 30.8 mg, Fat 22.5 g, Fiber 7.1 g, Protein 13.2 g, SaturatedFat 3.3 g, Sodium 566.9 mg, Sugar 3.5 g
CORN RISOTTO WITH HERBED PARMESAN CREAM
Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
- Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
- Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
- When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.
HERBED CORN FOR A CROWD
This is adapted from a Taste of Home recipe. I made this one year for Thanksgiving, and it quickly became a special request for every Thanksgiving and Christmas dinner.
Provided by Ginny Sue
Categories Corn
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn and water in a large saucepan and bring to a boil.
- Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
- Drain; stir in the remaining ingredients.
OVEN-STEAMED HERBED CORN
This unusual (and easy) method for cooking corn on the cob gets rid of the big pots of boiling water. Just before serving, brush with seasoned butter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes.
- Meanwhile, in small bowl, mix parsley, butter and seasoned salt.
- Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 2 g, TransFat 0 g
HERBED CORN SAUTE
This recipe always make an appearance at our holiday celebrations, especially because it's easy to double. Fresh herbs really dress up the corn. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Add corn, peppers, herbs, salt and pepper; cook and stir until peppers are crisp-tender. Add garlic; cook 1 minute longer.
Nutrition Facts :
HERBED CORN ON THE COB
Provided by Maggie Ruggiero
Categories Dairy Herb Vegetable Side Steam Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
- Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.
KATHY'S HERBED CORN
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. -Kathy VonKorff, North College Hill, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 179 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
HERBED CORN ON THE COB
This is an adopted recipe from the Great Adoption of Feb 2005. Finally tried it out on 23 March 2009. This is a seriously good recipe.
Provided by Vnut-Beyond Redempt
Categories Corn
Time 25m
Yield 4 corn on a cob, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F or 210°C.
- In a small bowl, combine butter and dried ingredients.
- Place corn in aluminium foil and brush corn with herbed butter.
- Wrap up well and put in oven for about 20 mins or so.
- Enjoy.
Nutrition Facts : Calories 153.7, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 113.3, Carbohydrate 29.8, Fiber 3.4, Sugar 3.8, Protein 4
HERBED CORN & EDAMAME SUCCOTASH
I found this recipe last summer and made it for a dinner with company. Everyone loved it. It is definitely a keeper and will be made again and again. I hope you enjoy!
Provided by Jolayne Cooper
Categories Vegetables
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
- 2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently until vegetables start to soften, about 2 minutes. Stir in corn, water and the edamame; cook, stirring frequently, about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
HERBED CREAM OF CORN SOUP
Steps:
- In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold.
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