Corn Cob Molasses Recipes

OLD FASHIONED MOLASSES "CARAMEL" CORN

Steps:

• Pre-heat oven to 250 deg.
• Place butter in a medium pot, on medium heat.
• While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan).
• Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
• Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
• Turn off the heat and stir the vanilla and peanuts into the candy.
• Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
• Pour the candy over the popcorn and toss untill it's evenly coated.
• Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
• Let it cool completely before breaking up and putting into an airtight container.
• I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
• You can easily double this, but double the baking time too.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

CORN COB MOLASSES

Steps:

• Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
• This makes a nice substitute for maple molasses. Enjoy!

GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

BAKED CORN ON THE COB

Steps:

• Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.
• Submerge corn in the brine; soak at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.

GRANDMA'S MOLASSES CORNBREAD

Steps:

• Mix all ingredients until well blended. Put in greased 9-inch round pan.
• Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

MOLASSES CHILE BUTTER (FOR CORN ON THE COB)

Steps:

• Split open the chile and discard stems and seeds. Place chile in a small saucepan and cover with water. Bring to a boil and remove from heat. Allow the chile to soak for 10 minutes until soft. Remove from water and puree in a blender or food processor, use a little water to help puree them if necessary. Strain the puree through a fine mesh to remove solids.
• In a small saucepan over high heat, reduce the orange juice until it is a thick syrup and yields 1 T, about 5 minutes. Let cool (this step is important, you need all items at the same temp for everything to come together). In a food processor, combine the reduced orange juice, butter, ancho chile puree, molasses, orange zest, salt and pepper. Remove the flavored butter to a small bowl and set aside.
• Grill the corn on the barbecue, about 8 minutes over medium heat, turning as necessary to brown evenly.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.