THINGS TO PUT ON CORN ON THE COB RECIPES

DELICIOUS AND EASY CORN ON THE COB RECIPE | ALLRECIPES

Delicious and Easy Corn on the Cob Recipe | Allrecipes image

I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.

Provided by caquilter

Categories Side Dish Vegetables Corn

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 ears

Number Of Ingredients 2

Ingredients

¼ teaspoon white sugar
4 ears corn, husked and cleaned

Steps:

Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
Steep corn in hot water until tender, about 25 minutes.

Nutrition Facts : Calories 78.4 calories, CarbohydrateContent 17.4 g, FatContent 1.1 g, FiberContent 2.4 g, ProteinContent 2.9 g, SaturatedFatContent 0.2 g, SodiumContent 13.5 mg, SugarContent 3.2 g

ALLPLANTS | VEGAN MISO CORN ON THE COB RECIPE

allplants | Vegan Miso Corn On The Cob Recipe image

Plain corn on the cob is great, but corn on the cob with salty, tangy, spicy, melty miso butter is a whole other story.

Provided by Valentina Concordia

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 5

Ingredients

4 ears of corn (around 1.2 kg)
50g plant based butter
2 tsp white miso
1 tsp chilli flakes
10g chives, thinly sliced

Steps:

Start by husking the corn and removing as much as the silk (the strands at the end of the corn) as possible.
Heat a cast iron skillet, griddle pan or grill over medium high heat until it’s very hot. Once hot, add the husked ears of corn.
Cook the corn for 3-4 minutes on each side, until charred in several places - this will take 18-20 minutes in total. Transfer the ears of corn into a large bowl and cover with foil or a tea towel for 15 minutes - this helps soften the kernels further.
In the meantime, prepare the miso butter. In a small bowl mix together butter, white miso and ½ tsp chilli flakes.
Spread the miso butter evenly over each corn on the cob, topped with chives and remaining ½ tsp of chilli flakes. Serve warm!

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