Steamed Corn On The Cob With Orange Oregano Butter Recipes

SHIRLEY'S PERFECT STEAMED CORN ON THE COB EVERY TIME!

Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :) Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too! Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.

Provided by Lindas Busy Kitchen

Categories Corn

Time 25m

Yield 12 serving(s)

Number Of Ingredients 3

Shirley's Perfect Steamed Corn on the Cob Every Time! image

Steps:

Husk corn. Set aside.
Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
Place large plate or steamer in bottom of pan.
Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
Put the cover on, and bring water to a boil.
Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
Remove corn from pot with tongs, and put on a serving plate.
Cover with aluminum foil, until ready to eat.
Serve with lots of butter and sprinkle with salt, to taste.

Nutrition Facts : Calories 113.3, Fat 1.8, SaturatedFat 0.2, Sodium 1163.9, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4

Ingredients

12 ears corn, husked
water, 2-inch in your pot
2 tablespoons salt

ROASTED CORN WITH OREGANO BUTTER

Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Roasted Corn with Oregano Butter image

Steps:

Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chopwith a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husksback up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.

Ingredients

4 tablespoons unsalted butter, softened
1/2 cup fresh oregano leaves, plus 8 sprigs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 ears corn (about 2 1/2 pounds)

OVEN-STEAMED HERBED CORN

This unusual (and easy) method for cooking corn on the cob gets rid of the big pots of boiling water. Just before serving, brush with seasoned butter.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 5

Oven-Steamed Herbed Corn image

Steps:

Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes.
Meanwhile, in small bowl, mix parsley, butter and seasoned salt.
Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 2 g, TransFat 0 g

Ingredients

6 ears sweet corn, cleaned, cut in half
Water
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/4 teaspoon seasoned salt