CORN ON THE COB STOVE RECIPES

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HOW TO COOK CORN ON THE COB - BEST WAY TO BOIL ... - DELISH



How to Cook Corn on the Cob - Best Way to Boil ... - Delish image

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

4

ears of corn, shucked 

4 tbsp.

melted butter

Kosher salt 

Freshly ground black pepper

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. 

CHIPOTLE CORN SALSA – COPYCAT RECIPE FOR CHIPOTLE’S CORN SALSA



Chipotle Corn Salsa – Copycat Recipe for Chipotle’s Corn Salsa image

If you're a fan of Chipotle's corn salsa, you'll love this easy homemade version. It's a copycat corn salsa recipe that tastes just like the original.

Provided by THEPIONEERWOMAN.COM

Categories     appetizers    side dish

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 10

1

poblano pepper

4

ears fresh white corn, shucked

1

jalapeño, seeds removed and diced

1/2 c.

chopped red onion

1/4 c.

chopped fresh cilantro

3 tbsp.

lime juice

2 tbsp.

lemon juice

1/2 tsp.

kosher salt, plus more for seasoning

1/2 tsp.

ground black pepper

Tortilla chips, for serving 

Steps:

  • Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, about 8 to 10 minutes. Remove from the heat and place in a bowl covered with plastic wrap. Let rest for 10 minutes. Remove from the bowl and rub the pepper all over with a paper towel to remove as much of the charred skin as possible (don't worry if a little charred skin is left on the pepper!) Remove the stem and seeds and chop up the flesh. Transfer to a medium bowl.  Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob and add them to the bowl with the poblano peppers.  Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper.  Mix well to combine. Serve with tortilla chips.

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