Corn On The Cob With Parmigiano Reggiano Recipes

MEXICAN CORN ON THE COB

Steps:

• Preheat oven to 350 degrees F. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes. Peel down the husks. Rub each ear of corn with 1 tablespoon butter. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

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.

CHILE LIME CREMA AND PORK RIND CORN ON THE COB

Steps:

• Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
• Prepare a grill for medium-high heat.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
• Spread the crema onto the corn and coat with the pork rinds.

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.

PARMIGIANO REGGIANO

Steps:

• Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.

CORN ON THE COB WITH PARMIGIANO-REGGIANO

Steps:

• Preheat the oven to 350°F. Place the unshucked corn in the sink and add water to cover. Weight down the corn with a heavy pot or plate to keep it submerged. Let the corn soak for about 30 minutes. Remove the corn from the water, pull back the husks, and strip away the silk. Season the corn with salt and black pepper. Pull the husks back over the corn and place in the oven, directly on the rack. Roast until the corn is tender, 40 to 45 minutes.
• Meanwhile, combine the cheese and cayenne in a shallow plate. Set aside.
• Remove the corn from the oven and shuck while warm. Using a pastry brush, coat the hot ears of corn with mayonnaise. Roll the ears in the cheese mixture to coat. Serve immediately.