Spiced Corn On The Cob Recipes

Steps:

• Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

Steps:

• In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix together cumin, coriander, salt, sugar, chili powder, ginger, cinnamon, pepper, and cloves in a small bowl. Slice lemon into 8 wedges. Set aside.
• Brush corn with olive oil.
• Grill corn on the hot grill, turning every few minutes, until lightly browned, about 15 minutes. Remove from grill.
• Dip lemon wedges into spice mixture. Rub 1 lemon wedge over each ear of corn.

Steps:

• Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
• Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
• We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.

Steps:

• Preheat oven to 350'F.
• Rinse the ears of corn.
• Put corn cobs directly on the middle rack of the oven.
• Bake for 30 Minutes.
• Remove husks & cut cobs in half.
• Transfer to a large serving bowl.
• In a separate bowl mix all of the ingredients together.
• Pour over corn & toss to coat.
• Sprinkle Cilantro if desired.
• Enjoy! }:^D''''.
• (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
• (Leftover butter sauce can be saved in the fridge for next time).

Steps:

• In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

Steps:

• Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.
• Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, in a small bowl, mix together butter and miso paste.
• Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

Steps:

• In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
• To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.