Natina Corn Recipes

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SUNNY'S GRILLED OMBRE CORN

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Sunny's Grilled Ombre Corn image

Steps:

  • Prepare a grill for medium-high heat. Meanwhile, on a long tray, arrange the crushed cheese puffs, corn kernels and tortilla chips in rows.
  • Place the corn over the direct heat of the grill and cook, rotating, until there are grill marks on all sides, 8 to 10 minutes.
  • Brush each ear of corn all over with the mayonnaise, then roll in the snacks to coat. Spritz with lime juice and serve warm.

1 cup crushed spicy cheese puffs
1 cup crushed salted toasted corn kernels, such as Corn Nuts
1 cup crushed nacho-flavored tortilla chips (or chips such as Pringles)
4 ears corn, husked
1/2 cup mayonnaise
Lime wedges, for spritzing

MEXICAN STREET CORN

Provided by Sunny Anderson

Categories     side-dish

Yield 4 ears of corn

Number Of Ingredients 7



Mexican Street Corn image

Steps:

  • Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Remove from grill and brush with Hidden Valley® Original Ranch® Dressing. Season with salt and pepper and top with Parmesan cheese. Serve with lime quarters to squeeze over corn.

4 ears sweet corn, husks removed
2 tablespoons corn oil
1/2 cup Hidden Valley® Original Ranch® Dressing
Kosher salt and freshly ground black pepper to taste
1 lime, quartered
Grated Parmesan cheese for serving
Special equipment: Grill Pan

SAUTEED FRESH CORN

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 4



Sauteed Fresh Corn image

Steps:

  • Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
  • Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

8 to 10 ears of corn on the cob (yellow or white corn)
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

CONFETTI CORN

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8



Confetti Corn image

Steps:

  • Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs and serve hot.

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch-diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives and/or minced fresh parsley

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