Best Roasted Corn Off The Cob Cranberries And Candied Spanish Peanut Relish Recipes

Candied Corn image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 8

6 ears corn
1 tablespoon butter
3 tablespoons diced shallots, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons brown sugar
1 tablespoon honey
1/4 teaspoon cayenne pepper

Steps:

Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.

Roasted Corn on the Cob with Cilantro Lime Butter image

Provided by The Hearty Boys

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

6 ears corn, shucked
Cilantro Lime Butter, recipe follows
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Corn Off the Cob image

Provided by Nancy Fuller

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

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.