CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
GRILLED CORN WITH HERBS
Provided by Ian Knauer
Categories Bread Herb Vegetable Side Vegetarian Quick & Easy Corn Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
- Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
HERBED CORN
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
CORN SOUP WITH HERBS
Aww, shucks: It's a smooth corn soup filled with sweet corn kernels and topped with plenty of fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Cut the kernels off 6 ears of the corn, transfer to a medium bowl and then, working over the bowl, run the back of a chef?s knife down the cobs to extract all the juices and pulp from the corn.
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the sugar, garlic, shallot, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the vegetables are softened, 5 to 8 minutes. Add the corn kernels and juices and continue to cook, stirring occasionally, until the corn is softened and well coated, about 5 minutes more. Add the thyme sprigs, bay leaf and 6 cups water. Bring the soup to a boil, reduce the heat to maintain a simmer and continue to cook, stirring occasionally until slightly thickened, about 25 minutes.
- Meanwhile, cut the kernels off the remaining 2 ears of corn and set aside. Discard the thyme and bay leaf from the soup and then carefully puree in batches in a blender (or in the pot with an immersion blender) until creamy, taking care not to fill the blender more than half full per batch.
- Return the soup to the pot, add the reserved corn kernels and simmer over medium heat until the corn is tender, about 5 minutes. Adjust the seasoning with additional salt and pepper. Divide the soup among 4 bowls and top with the mixed herbs and a drizzle of olive oil.
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
CORN WITH FRESH HERBS
Provided by Madhur Jaffrey
Categories Ginger Mustard Vegetable Side Picnic Mint Corn Summer Potluck Cilantro Seed Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Husk the corn and rub off the silk with a lightly moistened towel. Holding one ear upright at a time, cut off the kernels in ribbons and put them in a bowl. Separate the kernels by rubbing them with your fingers.
- Pour the oil into a large, preferably nonstick, lidded pan or wok and set over medium-high heat. When the oil is hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the kalonji seeds. Stir once, then add the ginger and chilies. Stir for 30 seconds, put in the corn, cilantro, mint, scallions, and dill, and toss well to mix. Add 4 tablespoons of water, the lemon juice, salt, and black pepper. Toss again to mix and cover. When steam begins to escape from under the lid, reduce the heat to low and cook for 2 to 3 minutes. Toss again and taste for a balance of seasonings, making any adjustments you think necessary. If you like, stir in the butter just before serving.
SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Provided by Colu Henry
Categories dinner, weekday, pastas, seafood, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS
Make and share this New England Clam and Corn Chowder With Herbs recipe from Food.com.
Provided by Shelby Jo
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
- Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
- Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
- Season to taste with salt and pepper.
- Divide soup among bowls, sprinkle with bacon and parsley, and serve.
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