SOY-GLAZED CORN ON THE COB
I made this up at a recent BBQ and it was an amazing experiment. No butter was required in this very flavorful recipe.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, sriracha hot sauce, and ground black pepper together in a bowl until sauce is smooth.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place corn on the grill and brush with the sauce; cook for 5 minutes. Turn corn and brush the other side with sauce and cook until tender, about 5 minutes more.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 19.5 g, Cholesterol 0.1 mg, Fat 1.2 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 413.4 mg, Sugar 3.8 g
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
GRILLED CORN WITH HOISIN-ORANGE BUTTER
Learn how to grill corn with rich, sweet hoisin-orange butter.
Provided by Bon Appétit Test Kitchen
Categories Side Super Bowl Vegetarian Low Cal High Fiber Backyard BBQ Dinner Lunch Corn Fall Summer Winter Tailgating Family Reunion Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
- Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer. Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro; serve.
- * Available in the Asian foods section of many supermarkets and at Asian markets.
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
HONEY-GLAZED CORN ON THE COB
Steps:
- 1. Remove the stem, leaves and silky fibers from the corn.
- 2. Cook in a pan of boiling water for 10 minutes or until a kernel of corn can easily be removed from the cob with a fork.
- 3. Drain the corn and pat dry with absorbent kitchen paper.
- 4. Whisk together the honey, oil and (if using) garlic.
- 5. Cook under a very hot grill until browned and glazed all over, turning frequently and brushing with more glaze as it cooks.
- 6. Cook for 1-2 minutes before serving.
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