BOILING CORN ON COB RECIPES
BASIC METHOD FOR COOKING CORN ON THE COB - EPICURIOUS
How to cook fresh corn on the cob when corn is in season: Boil it just until cooked and sweet.
Provided by Marion Cunningham
Yield Serves 4
Number Of Ingredients 2
Steps:
- Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
FRESH CORN SALAD RECIPE | INA GARTEN | FOOD NETWORK
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 149 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, SodiumContent 95 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 3 grams, SugarContent 4 grams
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FRESH CORN SALAD RECIPE | INA GARTEN | FOOD NETWORK
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
From foodnetwork.com
Reviews 4.8
Total Time 13 minutes
Category side-dish
Cuisine american
Calories 149 calorie per serving
From foodnetwork.com
Reviews 4.8
Total Time 13 minutes
Category side-dish
Cuisine american
Calories 149 calorie per serving
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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Reviews 4.6
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- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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