anybody have any terrific, new and different ways to cook corn on the cob. I don't mean ways of cooking necessarily, but different recipes to make it taste even better than it already does? ------------------------------------------------------------------------- 07-08-02, 08:38 PM esencia Corn on the Cob with cheese & lime
8 ears corn, shucked 1 tablespoon oil 1/2 cup mayonnaise 1/4 teaspoon cayenne 1 1/2 cups (about 9 to 12 ounces) shredded cotija (can use feta) Lime wedges, as an accompaniment Prepare grill.
Lightly brush corn with oil and place on hot grill, turning occasionally, until kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl, whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater, grate the cotija.
Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
1/4 cup basil leaves 3 garlic cloves 1 tablespoon lemon juice Pinch sugar 1 1/2 teaspoons kosher salt 1/2 cup (1 stick) unsalted butter, softened 8 ears corn Place basil and garlic in a food processor. Pulse until finely chopped. Add lemon juice, sugar, and salt and process until thoroughly incorporated. Add butter and blend until smooth. Place butter mixture in a small serving bowl or ramekin.
Add corn to large pot of boiling salted water and cook until just tender, about 5 minutes. Transfer to a platter and serve with garlic-basil butter.
Yield: 8 servings Prep Time: 10 minutes Cook Time: 5 minutes 07-09-02, 05:41 AM Yankees15 I have had good luck grilling it. Leave it in the husk and cook it for about 10 minutes with the lid to the grill down, over low heat.
Corn is great, because you can enjoy it twice!!! big grin 07-09-02, 11:26 AM Fritzzs Not a recipe, but a little tip...
If I don't do the corn on the grill, I will shuck it ( and use a small brush under running water to scrub the silk off) and wrap the ear in a paper towel, then totally wet it under running water, let it drain a bit, then nuke in the ole micro....till ala dentures... Always moist, always gooooood. BTW- Buy some European butter ( France if possible) ....Alsome butter, you pay more, but its worth it.... wink 07-09-02, 04:36 PM psych major thanks for all the ideas, they sound great. As for the European butter Donrent, that sounds heavenly, but what is it about French butter that is so much different from American,,,do the cows mmmoooooo with an accent? wink 07-10-02, 06:53 AM Fritzzs
quote:Originally posted by RN_Renee2003: thanks for all the ideas, they sound great. As for the European butter Donrent, that sounds heavenly, but what is it about French butter that is so much different from American,,,do the cows mmmoooooo with an accent? wink
Probably dooooo...(Moooooooo).... The butter made in France is the most flavorfull butter there is...Its flavor is attributed to the type of grass they cud over..So for, I can't get the "real" thing, but a close imatation....The real stuff is very expensive...All of the top chefs around the world only uses it...Try looking in Gorme shops for "European Style butter "...
This message has been edited. Last edited by: DorianGreyed,
AnswerPool.com 
