Roasted Corn On A Stick Recipes

SAVORY CORN ON A STICK

Steps:

• Husk corn, remove silk and cut each ear in half. Use metal skewer or ice pick to make a hole through center of one end of each piece of corn. Insert bamboo skewers through corn.
• Brush corn with Italian dressing. Place corn in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent.
• Microwave on High 9 to 14 minutes, rotating dish 1/4 turn every 5 minutes, until tender. Let stand 5 minutes. Sprinkle with cheese before serving.

GRILLED CORN ON A STICK

Steps:

• Preheat a grill or grill pan for cooking at medium-high heat.
• Insert a 6-inch caramel apple skewer a couple of inches into the base of each ear of corn. Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Meanwhile, mix together the mayonnaise, smoked paprika, lemon zest and juice and 1/4 teaspoon salt.
• Slather the seasoned mayonnaise all over the corn and sprinkle with the Parmesan. Dust lightly with chipotle powder and serve.

ROASTED CORN ON THE COB

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.

ROASTED CORN ON A STICK

Steps:

• Heat a large cast-iron skillet or griddle over medium-high heat. Rub the corn generously with olive oil, and season with seasoned salt to taste. Cook the corn, in batches, until it's cooked through and lightly charred on all sides, rotating, for about 6 to 8 minutes. When it's cool enough to handle, push a wooden skewer into the cob of each ear of corn to make a handle.
• Meanwhile, mix the mayonnaise, chile powder, cayenne, and salt and pepper to taste in a small bowl. Brush the hot corn with the mayonnaise mixture.

OVEN ROASTED CORN

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
• Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350°F. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)
• Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately.