OVEN ROASTED CORN
This EASY Oven Roasted Corn with chive butter sauce is a quick way to serve a classic side dish all year long. Ready in only 30 minutes!
Provided by Jessica Formicola
Categories Side
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees and prepare a baking sheet with nonstick aluminum foil.
- Remove the husks and silk from the corn.
- Combine the melted butter, chives, salt and pepper.
- Brush the mixture over the corn and place evenly apart on the prepared baking sheet.
- Bake for 30 minutes, turning halfway through cooking time.
- Remove and serve, adding more chive butter, if desired.
- If you've tried this recipe, come back and let us know in the comments or ratings.
Nutrition Facts : Calories 102 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 195 mg, Sugar 1 g, ServingSize 1 serving
OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
- Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
- Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g
JAN BIRNBAUM'S ROASTED CHICKEN ON SUMMER GREENS WITH CORN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 13h40m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make the marinade, combine the vinegars, lemon juice, garlic, shallots, and tarragon. Slowly whisk in the olive oil and bacon fat. Add salt and pepper to taste. Coat chicken inside and out with 1 cup of the marinade and refrigerate, covered, overnight. Reserve the remaining marinade for the vinaigrette.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and discard marinade. Season chicken inside and out with 1 1/2 tablespoons seasoning mix. Mix the stuffing ingredients, and stuff it into the chicken. Truss the chicken and roast for 40 minutes. Turn the oven off and allow the bird to continue to cook in the oven for about 20 more minutes.
- Season the rice flour with salt, pepper, and 1 tablespoon seasoning mix. Toss the oysters in the flour and shake off the excess. Heat the oil in a shallow saute pan. Brown the oysters in the fat, about 1 minute on each side. Drain on paper towels and immediately season with salt.
- Put the butter into a small skillet over medium heat and saute the corn for about 5 minutes. Turn off the heat and add the piquillo peppers, green onions, parsley and reserved marinade to make the vinaigrette. Taste and adjust seasoning with salt and pepper.
- Toss the greens with a few tablespoons of the vinaigrette. Top the greens with chicken, oysters, and the remaining vinaigrette. Serve and enjoy.
- Blend seasoning mix ingredients. Set aside.
BASIL-CHIVE BUTTER
Steps:
- Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water. Drain again and squeeze dry. Chop roughly. Puree the basil, basil oil, ascorbic acid, and salt in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Add the butter, in tablespoon-size pieces, and puree until smooth and well blended. Taste and add more salt if desired. Transfer to a bowl and stir in the chives by hand. Refrigerate until firm enough to shape into a log.
- Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the sheet into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
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