CORN COB HOLDERS RECIPES

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SMOKED CORN ON THE COB RECIPE | SOUTHERN LIVING



Smoked Corn on the Cob Recipe | Southern Living image

Fire up the grill and grab your corn holders. Our Smoked Corn on the Cob recipe will be a backyard BBQ game changer this summer. Subtly smoky and buttery with just a little kick, this beautifully grilled corn recipe is a crowd-pleasing way to round out any BBQ lunch or dinner. Believe it or not, it's pretty simple too. Our recipe makes the most of your grill, gas or charcoal, and mesquite chips.When shopping for your corn, look for ears of corn with fresh looking silks and clean husks. You can slightly peel the husk back to make sure the kernels are tender but firm before buying to make sure you come with the best batch. Use a damp paper towel to remove as much of the silks as possible when you're prepping the ears. Pull and tie the husk back so smoke can penetrate the ears as much as possible. If you have any hot spots on the grill, you can move the corn around to avoid burning the husks to a crisp, although charred husks are a pretty finishing touch that make a little handle.  

Provided by Karen Rankin

Total Time 55 minutes

Yield Serves 4 (serving size: 1 ear)

Number Of Ingredients 6

4 ears fresh corn with husks
1/2 cup (4 oz.) salted butter, softened
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped seeded jalapeño chile (from 1 medium chile)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Preheat a gas grill to low (250°F to 300°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Arrange 1 1/2 cups mesquite wood or hardwood chips in a shallow, wide layer on a piece of aluminum foil; wrap foil loosely around chips to form a packet. Poke several holes in top of packet using tip of a knife. Set aside.
  • Working with 1 corn ear at a time, peel husks down and away from the ear; remove and discard silks. Pull husks together to form a ponytail-like handle; secure using kitchen twine.
  • Stir together butter, cilantro, jalapeño, salt, and black pepper in a small bowl. Spread about 1 tablespoon butter mixture over each corn ear to coat; set aside remaining butter mixture.
  • . Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.

CANDY CORN COBS RECIPE | MYRECIPES



Candy Corn Cobs Recipe | MyRecipes image

Make this too-cute Halloween food craft with just two ingredients and a bit of assembly. Using prepared cookie dough as a “cob,” simply press kernels of candy corn into place to create a sugary look-alike of corn on the cob. Making these candy corn cobs is an easy and fun Halloween project for kids, and the completed corny confections could be used as playful name card holders for a Halloween dinner party. You may need to gently reform each into a cob shape if the dough begins to soften as you place the corn—but once you’re finished, simply pop all of the corn-filled cobs back into the freezer for a few hours if you want them to remain super firm for a while. Although we wouldn’t recommend eating an entire candy corn on the cob in a sitting (unless you’re looking for a serious sugar overload), if anyone wants to take a nibble, just be sure to let any guests know that the core is made using raw cookie dough, in case allergies are a concern. Packaged raw cookie dough is typically pasteurized, thus considered safe to consume raw. However, if you’re not completely comfortable using packaged dough, try using a homemade edible cookie dough recipe instead. Another alternative to cookie dough is using bananas cut into 2- to 3-inch pieces for the cob. Pro-tip: Work in rows of candy corn down the entire length of the cob rather than forming cylindrical rows around the diameter of the log—it’s a lot easier.  

Provided by MyRecipes

Total Time 1 hours 35 minutes

Yield 6 candy corn cobs

Number Of Ingredients 2

1 (16-ounce) package ready-to-bake sugar cookie dough
1 (16-ounce) package candy corn

Steps:

  • Roll the cookie dough into 6 (2-inch) logs, using 4 cookies’ worth of dough portions per log. Place logs onto a parchment paper-lined platter; freeze 1 hour. 
  • Transfer platter of cookie dough logs to the refrigerator. Working 1 log at a time on a parchment paper-lined surface (leave the remaining logs in the refrigerator), gently press the narrow tips of candy corn kernels into the log, forming rows down the length of the cookie dough log. Continue, gently rotating the log as necessary until it is completely covered in rows of candy corn. Return the completed candy corn cob to the refrigerated platter. Repeat process with remaining logs and candy corn. Cover the platter with plastic wrap and refrigerate or freeze until ready to use. 

More about "corn cob holders recipes"

SMOKED CORN ON THE COB RECIPE | SOUTHERN LIVING
Fire up the grill and grab your corn holders. Our Smoked Corn on the Cob recipe will be a backyard BBQ game changer this summer. Subtly smoky and buttery with just a little kick, this beautifully grilled corn recipe is a crowd-pleasing way to round out any BBQ lunch or dinner. Believe it or not, it's pretty simple too. Our recipe makes the most of your grill, gas or charcoal, and mesquite chips.When shopping for your corn, look for ears of corn with fresh looking silks and clean husks. You can slightly peel the husk back to make sure the kernels are tender but firm before buying to make sure you come with the best batch. Use a damp paper towel to remove as much of the silks as possible when you're prepping the ears. Pull and tie the husk back so smoke can penetrate the ears as much as possible. If you have any hot spots on the grill, you can move the corn around to avoid burning the husks to a crisp, although charred husks are a pretty finishing touch that make a little handle.  
From southernliving.com
Total Time 55 minutes
  • . Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.
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