Cod And Corn With Old Bay Butter Recipes

CORN ON THE COB WITH OLD BAY AND LEMON

Corn on the Cob With Old Bay and Lemon image

If you've had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you've probably had Old Bay seasoning. It's a blend of celery salt, black pepper, crushed red-pepper flakes and paprika, and any member of its fiercely loyal Mid-Atlantic fan base will tell you that it should be present at any proper crab or shrimp boil. In this recipe, you get lots of that seaside flavor without having to source fresh blue crab.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
1 lemon, zested and cut into wedges, for serving
1/4 teaspoon Old Bay seasoning, plus more for serving

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, in a small bowl, mix together butter, half the lemon zest and 1/4 teaspoon Old Bay seasoning.
Slather hot corn with butter mixture. Sprinkle with the remaining zest and Old Bay seasoning, to taste. Serve with lemon wedges alongside for squeezing.

COD AND CORN WITH OLD-BAY BUTTER

Cod and Corn With Old-Bay Butter image

This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and enjoyed with melted butter. Here, cod and corn cook in a garlicky broth of bottled clam juice for instant shellfish flavor. A final swirl of paprika-spiked Old-Bay butter adds smoky depth to the dish, usually brought by smoldering logs. Leftover butter can be refrigerated or frozen for later use; it's great on roasted potatoes and grilled shrimp or steak.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
8 ounces cherry or grape tomatoes
Kosher salt and black pepper
3 garlic cloves, thinly sliced
1 (8-ounce) bottle clam juice
2 ears corn, shucked and cut into 1-inch segments
4 tablespoons unsalted butter, at room temperature
1 teaspoon Old Bay seasoning
1/4 teaspoon smoked paprika
1 1/2 pounds cod fillet, cut into 2-inch pieces
2 tablespoons thinly sliced scallions, plus more for garnish
Warm crusty bread, for serving

Steps:

In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.

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