Shortbread Crusted Corn On The Cob Recipes

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.

PARMESAN CORN ON THE COB

Steps:

• In a small bowl, combine the butter, cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on high for 7-10 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt.

PARMESAN CRUSTED CORN ON THE COB

Steps:

• 1. Shuck the corn,remove all the silks, wash then lay on paper towels to dry.
• 2. Tear foil off in sheets big enough to wrap the corn in. Lay the corn on the foil sheets. Take a pastry brush and spread the softened butter or margarine on all sides
• 3. Sprinkle the Parmesan cheese on all sides. Sprinkle with salt and pepper. Wrap up the corn in the foil.
• 4. Lay on the side of grill when grilling the other food. Turn maybe every 5 minutes on all sides. The cooking time could vary it is according how hot you have your grill. Then enjoy,yummmmmmy
• 5. You can adjust the salt intake. Also if you are not grilling out, you can also put the corn on a baking sheet and put in the oven.

SHORTBREAD-CRUSTED CORN ON THE COB

Steps:

• Melt the butter in a small saute pan or skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Immediately transfer the melted butter and any browned bits to a small heatproof bowl.
• Meanwhile, microwave the unhusked ears of corn together until soft to touch, 5 to 7 minutes. Transfer to a cutting board or plate to cool for about 4 minutes.
• Put the cookies in a mini food processor or large resealable bag. Pulse the cookies for about 10 seconds or crush with a rolling pin until they resemble the texture of sand. The cookie crumbs should yield about 2/3 cup. Transfer the cookie crumbs to a plate, add 1/2 teaspoon salt and mix together.
• Remove the corn husks and silks. Working one ear at a time, brush the corn with the browned butter, making sure to scoop up the caramelized bits that have sunk to the bottom of the bowl, then roll in the cookie crumbs. Transfer to a platter or large plate and sprinkle with the remaining cookie crumbs and a few grinds of pepper. Serve immediately.

CORNMEAL SHORTBREAD

Steps:

• In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
• Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
• Preheat oven to 300 degrees F.
• Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.

BASIC CORN ON THE COB

Steps:

• Pull back the corn husks without detaching them from the cobs. Pull out all of the silk. Spread the corn with butter, if desired. Pull the husks back over the corn.
• To steam corn: Bring a large pot of water to the boil. Reduce heat to a simmer. Place corn in a steamer over the water. Cover and steam until corn is tender, about 12 minutes. Or, to roast corn: Preheat oven to 375 degrees. Roast corn in the oven until tender, turning it twice, about 35 minutes.
• Pull the husks off the corn and season with salt and pepper to taste. Serve immediately.

CHIP-CRUSTED GRILLED CORN

Steps:

• In a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving. Place tortilla chips in a shallow bowl. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes., When cool enough to handle, spread corn with mayonnaise mixture; roll in chips. Grill corn, covered, until lightly browned, 1-2 minutes longer. Serve with lime wedges.

PARMESAN CORN ON THE COB

Steps:

• Mix first 3 ingredient.
• Set aside.
• Bring water to boil, add corn; boil for 8 minutes.
• Drain well.
• Brush with butter mix.
• Salt to taste.