SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. My husband came up with the sweet and spicy glaze, she confides. It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
- Meanwhile, in a small saucepan, melt butter. Add garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 28.7 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 50.4 mg, Sugar 5.4 g
CREAMY SWEET CORN
In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. My husband came up with the sweet and spicy glaze, she confides. It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
- Meanwhile, in a small saucepan, melt butter. Add garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 28.7 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 50.4 mg, Sugar 5.4 g
SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. My husband came up with the sweet and spicy glaze, she confides. It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
- Meanwhile, in a small saucepan, melt butter. Add garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 28.7 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 50.4 mg, Sugar 5.4 g
FIESTA CORN
Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SPICY CORN ON THE COB
"Being from Louisiana, we like everything hot...even our vegetables," writes Glenda Ardoin from Hessmer. "This is one of our summer favorites."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 191 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. My husband came up with the sweet and spicy glaze, she confides. It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
- Meanwhile, in a small saucepan, melt butter. Add garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 28.7 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 50.4 mg, Sugar 5.4 g
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SPICY SOUTHWEST CORN - SHARED APPETITE
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Servings 4Total Time 20 mins
- Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs. Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
- Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn’s milk into the mixture.
- Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.
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5/5 Total Time 1 hr
- Roast the peppers directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the peppers to a large bowl, cover tightly with plastic and let cool completely. Peel, seed and stem the peppers, then cut them into 1/3-inch dice.
- Meanwhile, in a small saucepan, combine the sugar with the water and cook over moderate heat without stirring until lightly golden in color, 3 to 5 minutes. Add the vinegar and cook until the caramel dissolves, about 1 minute; let cool completely.
- In a large saucepan of salted boiling water, blanch the corn kernels and sliced leeks until crisp-tender, 3 to 5 minutes; drain well and let cool completely.
- In a large bowl, toss the corn and leeks with the roasted peppers, scallions and sweet-tart dressing. Season the corn with salt and pepper, transfer to a platter and serve.
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