BEST WAY TO SHUCK CORN RECIPES
HOW TO COOK CORN ON THE COB - BEST WAY TO BOIL CORN ON THE ...
Our basic method for cooking corn on the cob will make this summer recipe become your next go-to side dish. Follow these steps for the best way boil corn on the cob.
Provided by Makinze Gore
Categories gluten-free nut-free vegetarian Fourth of July Summer side dish
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Drain corn and brush with melted butter, then season with salt and pepper.
SOUTHERN FRIED CORN RECIPE | SOUTHERN LIVING
From succotash to corn salad, fresh corn works its way onto our skillets as much as possible during Southern summers – and for a good reason. Corn season is a thing of beauty, adding color to our frying pans and sweet flavor to our dinners. While there are any number of ways to show off great summer corn – oven-roasted or grilled corn on the cob always please – there’s something about skillet-fried corn that stands out in our book.Simple and speedy, this classic Southern Fried Corn recipe is worth the shuck. The trick is in the butter. Getting it a little brown adds a nice flavor. If you don’t have bacon drippings on hand, just skip it. Butter, garlic, onions, and the kernels will mingle for optimal flavor on their own. If you want to dress it up as a main dish, try adding hickory-smoked sausage and tender shrimp for a skillet supper that demands seconds.
Provided by Southern Living
Total Time 15 minutes
Yield Serves 4 (serving size: 1 cup)
Number Of Ingredients 8
Steps:
- Cook butter and, if using, bacon drippings in a medium-size cast-iron skillet over medium-high until butter has melted and mixture is sizzling. Add onion; cook, stirring often, until onion begins to brown, about 3 minutes. Add garlic; cook, stirring constantly, 30 seconds. Stir in corn, salt, and pepper; cook, stirring occasionally, until corn is tender, about 4 minutes. If desired, sprinkle with chives just before serving.
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BEST AUTHENTIC MEXICAN TAMALES EVER! RECIPE - FOOD.COM
Authentic Tamales are a lot of work but soooo worth it! If you are having trouble finding the MaSeCa (a very popular brand of corn masa, it is the one I use) or Corn Husks locally there is an excellent online Mexican grocer that offers these and other ingredients at fair prices. Find them at www.MexGrocer.com Check out the pictures for how to assemble the actual tamales. If you have any questions please feel free to send me a message I'm happy to help!
From food.com
Reviews 4.0
Total Time 6 hours
Calories 5618.6 per serving
From food.com
Reviews 4.0
Total Time 6 hours
Calories 5618.6 per serving
- To cook the tamales, You need a very large pot that has something in the bottom to keep the tamales out of the water while they steam. Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top, as pictured at left. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold. Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON’T want to boil it dry. Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. If you have one of those Vacuum sealers, those are ideal. You can save the tamales in the freezer indefinitely if they are vacuum sealed. If you use zip lock bags, they will stay for up to a year in the freezer.
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BEST AUTHENTIC MEXICAN TAMALES EVER! RECIPE - FOOD.C…
Authentic Tamales are a lot of work but soooo worth it! If you are having trouble finding the MaSeCa (a very popular brand of corn masa, it is the one I use) or Corn Husks locally there is an excellent online Mexican grocer that offers these and other ingredients at fair prices. Find them at www.MexGrocer.com Check out the pictures for how to assemble the actual tamales. If you have any questions please feel free to send me a message I'm happy to help!
From food.com
Reviews 4.0
Total Time 6 hours
Calories 5618.6 per serving
From food.com
Reviews 4.0
Total Time 6 hours
Calories 5618.6 per serving
- To cook the tamales, You need a very large pot that has something in the bottom to keep the tamales out of the water while they steam. Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top, as pictured at left. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold. Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON’T want to boil it dry. Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. If you have one of those Vacuum sealers, those are ideal. You can save the tamales in the freezer indefinitely if they are vacuum sealed. If you use zip lock bags, they will stay for up to a year in the freezer.
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Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too
From tasteofsouthern.com
Total Time 1 hours 20 minutes
Cuisine American
From tasteofsouthern.com
Total Time 1 hours 20 minutes
Cuisine American
- Bake until firm and lightly browned on top, about 45-60 minutes.
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I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
From skinnytaste.com
Reviews 5
Total Time 35 minutes
Category Appetizer, Salad, Side Dish
Cuisine Tex Mex
Calories 79.5 kcal per serving
From skinnytaste.com
Reviews 5
Total Time 35 minutes
Category Appetizer, Salad, Side Dish
Cuisine Tex Mex
Calories 79.5 kcal per serving
- Add avocado just before serving.
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Sep 03, 2021 · Like my favorite grilling method for cooking corn, you don't shuck the corn first, but leave it in its husk. How to Cook Corn on the Cob in the Microwave After a few minutes on high, you remove the corn from the microwave, cut off the bottom, and …
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Shuck the corn. Start with fresh corn on the cob. Remove the husk and silk, you may need to use a soft vegetable brush (like this $6 Amazon bestseller) to remove the remaining silk. Blanch the corn. Fill a large pot with water and bring it to a roaring boil. Using a pair of tongs, add the corn …
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