BUTTERY-ONION CORN ON THE COB
"My mother has been making this recipe for years. Every time I make it for company they rave and can't believe how easy it is!" -Lisa Denson of Decatur, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. , Bake at 450° for 15-20 minutes or until corn is tender, turning packet once.
Nutrition Facts : Calories 297 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 792mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CORN OFF THE COB SOUP
Corn off the cob soup with fresh corn, potatoes, broth, and seasonings.
Provided by Kelly Miller
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Heat olive oil in a stock pot. Add onion and cook until tender.
- Add garlic and cumin and cook until fragrant.
- Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
- Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.
Nutrition Facts : Calories 197 kcal, Carbohydrate 36 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 650 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CORN ON THE COB WITH ONION SOUP!
This is a recipe I have learned from my mother, so much better than corn with just butter! Easily multiplied for a crowd.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Spread the butter over the corn cobs.
- Sprinkle over 1/4 of the soup mix over each cob.
- Wrap the cobs in foil.
- Grill for 20 mins turning every 5 mins to ensure even cooking.
Nutrition Facts : Calories 251.4, Fat 12.9, SaturatedFat 7.5, Cholesterol 31, Sodium 805.1, Carbohydrate 34.8, Fiber 4.1, Sugar 6.5, Protein 4.9
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
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