NAKED CORN ON THE COB...NOT!
The reason I reduce so many of my sauce's, marinades, spreads etc., is when you cook down something that starts out liquidly, the flavors intensifies. Sometimes I'll make a big ol' batch of the marinade and portion it out and freeze it. If you are not going to use this for the corn do not add the butter. If you don't...
Provided by Irisa Raina 9
Categories Spreads
Time 35m
Number Of Ingredients 9
Steps:
- 1. Mix the ginger ale, tomato sauce, sugar, salt and Chipotle pepper in a bowl and mix to dissolve the sugar.
- 2. Clean the corn, and place them in a large zip lock baggie, carefully pour this mixture over the corn and refrigerate for at least 2 ~ 3 hours "...... * see note *
- 3. After that time poke a hole in the corner of the bag and carefully put the marinade in a pot.
- 4. Return the corn to the refrigerator till you are ready to cook them.
- 5. Cook the marinade on a rather high heat, till it is reduced to less than 1 cup.
- 6. If it starts to bubble up to the top of the pot, stir it with a whisk or heat safe spoon.
- 7. Once the sauce has reduced let this mixture get cold and mix this with the butter and set aside, if you are using it later put this in the refrigerator.
- 8. Make sure the mixture is "not" warm; you don't want to melt the butter.
- 9. At this point you can grille the corn for about 10 minutes, depending on how small or large your corn is.
- 10. Slather " I just love that word " the spread on the corn and enjoy.
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
PLEASE TRY! NUKED CORN ON THE COB, NO SHUCKING!
If you do nothing else today, please try this unbelievably easy method for cooking corn on the cob in the microwave! No shucking, no heavy, hot pans of boiling water. Just absolutely delicious corn on the cob, on your plate in 4 minutes. By steaming it in its husk, it actually picks up the flavor of corn cooked in the husk on the...
Provided by Family Favorites
Categories Other Side Dishes
Time 5m
Number Of Ingredients 1
Steps:
- 1. Place entire unshucked ear of corn in the microwave... husk, silk and all.
- 2. Microwave for 4 minutes. (Increase time if doing more than one ear.)
- 3. Remove from microwave. Caution... it will be hot. (I used my rubber, kitchen dish washing gloves.)
- 4. This is the amazing part! Stand the corn up in the sink vertically, with the silk facing up and the stalk end balancing in the sink. Run warm water over the top silk end and gently start to peel. The water will instantly wash away any silk and husk. Break off husk from ear at bottom and you're ready to eat!
- 5. My father-in-law (...a corn farmer), told me about this last night and I didn't believe him until now. It tastes so much better than boiled. Great for small families, empty-nesters or retirees who don't want to lift heavy pans of boiling water. Recipes for flavored butters follow in the comments section. Give it a try... you'll never go back to boiled again!
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- Make corn stock. Toss the cobs in a large pot, cover them with water, add a few big pinches of salt, and simmer for about an hour. The stock will be sweet, fragrant, and golden in hue.
- Try corn cob jelly. Boil the cobs with water for 10 minutes, strain the liquid, and add pectin and you’ve got a traditional, old-school farm stand-style jelly that’s sweet and honey-like.
- Milk them. Use the back of a knife to scrape the naked cobs and remove the starchy, milky liquid, called corn milk, that remains. Catch the liquid in a bowl and then add it to corn soup, corn pudding, and creamed corn to help thicken it and add extra flavor.
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