ROASTED CORN WITH OREGANO
An alternative to plain corn. I can't believe it's not butter is also a good alternative for the dairy ingredient.
Provided by Pneuma
Categories Lunch/Snacks
Time 40m
Yield 2 corn, 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 225 Celsius.
- Mix melted butter with oregano. Nuking the butter for 30 secs in the microwave speeds things up.
- Spread or brush butter/oregano mixture on corn, making sure to cover all.
- Wrap each corn with foil and bake for 30 mins, turning it around after 20 mins for even baking.
Nutrition Facts : Calories 295.1, Fat 24.5, SaturatedFat 14.9, Cholesterol 61, Sodium 218.3, Carbohydrate 20.1, Fiber 2.7, Sugar 6.5, Protein 3.7
ROASTED CORN WITH OREGANO BUTTER
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chopwith a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
- Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
- Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husksback up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
- Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.
ROASTED CORN
Roasting ears in their husks gives corn an appealing smokiness.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 6 ears of corn
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Slit husks on one side, and peel back from corn; remove corn silk. Fold husks back around corn; tuck in a few herb sprigs, a sprinkle of salt, and bits of butter. Tie with kitchen twine, and place in a baking pan. Roast until tender, about 25 minutes. Remove from oven; remove the husks, and serve.
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
Categories Bread Milk/Cream Egg Pepper Side Bake Cornmeal Summer Sour Cream Oregano Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
- Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
- Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet.
GARLIC-OREGANO BUTTER
Steps:
- Cream the butter with a fork, integrating all the ingredients, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary.
STEAMED CORN ON THE COB WITH ORANGE-OREGANO BUTTER
Serving sweet corn with a flavored butter, like this one with zest and herbs, makes it even more delectable.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Stir together butter, zest, chives, and oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Bring 1 inch of water to a boil over medium-high heat in a large, covered, stockpot. Place corn in pot vertically, stem ends down; cover, and steam corn until just tender, 5 to 7 minutes.
- Transfer corn to a large bowl. Toss with some of the butter; season with salt and pepper. Serve with remaining butter.
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