Sweet N Savory Corn Recipes

Steps:

• Preheat a griddle or nonstick skillet over medium heat.
• Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
• For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
• Serve sausages with peppers on top and the cakes alongside drizzled with honey.

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

Steps:

• Prepare grill for direct-heat cooking.
• Gently pull back husk from each ear of corn without detaching; remove silk.
• Replace husk strips, one piece at a time, over corn.
• Tie kitchen string around each ear to secure husks.
• Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
• Grill corn, covered, turning occasionally until tender, about 15 minutes.
• Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
• If desired, garnish with rosemary sprig.
• In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
• If desired, garnish with additional sun-dried tomatoes.
• Serve corn with toppings.
• No-grill cooking:.
• Remove husks from corn.
• In pot, bring 2 inches water to a boil.
• Add corn; cook until tender, 4 minutes.
• Drain.