Corn On The Cob With Horseradish Dijon Butter Sauce Recipes
BUTTERY HORSERADISH CORN ON THE COB
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. -Trish Loewen, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 732mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED SPICY CORN ON THE COB
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.
Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.
CORN ON THE COB WITH LEMON-PEPPER BUTTER
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn-it's a favorite! -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.
Nutrition Facts : Calories 280 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED CORN ON THE COB
"I've been grilling corn on the cob for years this way...our friends always insist on it!" writes Sandy Szwarc from Albuquerque, New Mexico.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 291mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE
I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.
Provided by Karen..
Categories Corn
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Add corn to large sauce pan along with all ingredients except water and cornstarch.
- Stir corn mixture over medium heat until butter is melted.
- Combine water and cornstarch and stir until cornstarch is disolved.
- Slowly add water to corn in sauce pan, stirring constantly.
- Reduce heat to simmer and stir until sauce thickens.
- Let simmer, stirring occasionally, until corn is tender, about 10 minutes.
Nutrition Facts : Calories 164.5, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 549.6, Carbohydrate 19.7, Fiber 2.2, Sugar 0.4, Protein 2.8
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
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