Corn in a white cream cheese sauce, best served with barbeque.
INGREDIENTS :
2 lb. frozen corn
1 (3oz) cream cheese
½ stick of butter
1 Tbsp. sugar
¼ c. whipping cream
salt and pepper to taste
PREPARATIONS :
Mix cream cheese, and butter in a pan and melt over low heat. Add sugar, and frozen corn. Over med-low heat stir until the corn is thawed and the cream cheese mixture is melted again. Add whipping cream, salt and pepper to taste. Serve warm.
Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.
Step 1
Preheat grill to medium-high.
Step 2
Combine mayonnaise, yogurt and chili powder in a small bowl.
Step 3
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
TIPS :
Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
Our most requested recipe! This popular dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket** as in the following recipe.
INGREDIENTS :
Corn husks (enough to line and cover a 3-quart
steamer basket in a double layer)
1/4 cup vegetable shortening (like Crisco)
1/2 cup unsalted butter, softened
1 cup masa dough*
1 cup cold water
1 pound corn, fresh and cut off the cob (or frozen and thawed)
1/2 cup yellow corn meal
3/4 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
PREPARATIONS :
Soak corn husks in hot water for 30 minutes until pliable. Drain.
Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy. Add masa and mix on low speed for about 2 minutes. Add water and mix well on medium speed. Grind the corn coarsely in a food processor.
In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt. Add the masa mixture and the ground corn and mix well.
To steam the corn cake, line the steamer basket with the softened corn husks. Fill with corn cake batter. Cover with more corn husks and a tea towel to absorb moisture. Steam on the stove for about 2 1/2 hours. Batter should not stick to husks when corn cake is done. If it does, it needs to steam longer.
NOTE ON MASA:
You can buy prepared masa dough at most Mexican and specialty food markets. Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated. It is the basic ingredient used in making tamale dough (also called masa).
NOTE ON STEAMERS :
You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.
INGREDIENTS : 1 tablespoon vegetable oil
1/2 cup popcorn kernels
1 stick butter, melted
2 tablespoons Neely's BBQ Seasoning, recipe follows
1/4 cup grated Parmesan
Salt and freshly ground black pepper
PREPARATIONS :
Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom of the pan. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, add the rest of the corn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.
Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the BBQ Seasoning, and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.
Ever popular corn on the cob, cooked with herb butter, chilli and lime.
INGREDIENTS :
6 sweetcorn cobs
100g butter, softened
1 chilli, deseeded and finely chopped
1 tablespoon each chopped parsley, chives, and thyme
Juice of 1 lime
freshly ground black pepper
PREPARATIONS :
1. Cook the sweetcorn cobs in boiling water for 7 minutes. Drain and place each cob on a large piece of foil.
2. Cream the butter until soft, then stir in the chilli herbs.
3. Divide the butter between the corn, spreading evenly over the top. Drizzle over the lime juice and sprinkle with pepper.
4. Seal the foil into parcels, ensuring that there is no gap for the butter to escape through.
5. Cook over the coals of the barbecue for 25 minutes, until tender. Serve immediately.
Peel back the husk without removing it from the corn cob.
Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.
Fold husk back. Secure husk with kitchen twine.
Soak the corn in water for 1 to 3 hours before placing on the grill.
Place prepared corn on the grill directly over medium heat.
Cook 20 to 30 minutes, turning frequently throughout cooking time. Corn is done when it starts to steam.
When done, the husks will be charred but the corn inside the husks will be sweet and tender with a nice roasted flavor.
HUSKS ON - OPTIONS #2
1. Using a kitchen scissors, trim excess silk from the end of the corn.
2. Soak corn in cold water for a minimum of 1 hour.
3. Before placing on grill, shake to remove excess water.
4. Grill for approximately 25 to 30 minutes, turning frequently.
5. The husk and any remaining silk is removed after grilling. Use heat resistant gloves to protect your hands.
HUSKS OFF - OPTION #1
Shuck the corn as shown above by peeling back the husk and completely removing it. Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel. Break or cut off any excess corn stalk.
Wrap each individual ear in aluminum foil. Spread softened butter on the ear and then season as desired.
After spreading butter and seasoning, wrap each ear tightly with the foil.
Puncture the foil to allow excess steam to escape while grilling.
Place the foil wrapped corn on the grill directly over medium heat. Cook for 20 to 30 minutes, turning frequently throughout cooking time.
Remove corn from the grill and carefully open the foil wrap. Check corn for doneness. If it is not done, wrap the ear back up and place it back on the grill for 4 or 5 additional minutes.
HUSKS OFF #2 -OPTIONAL
Carefully pull husks back off from the corn but do not detach it at the end. Remove the silk.
Tie the husks with string to hold them back and form a handle at the end of the ear of corn.
Mix 6 tablespoons of softened butter with 1 clove of garlic (minced) and 1 to 2 tablespoons of minced parsley. Stir butter mixture until smooth and then spread lightly on the ear of corn.
Place corn on the grill directly over medium heat. Arrange so that the husks hang off the edge of the grill or place foil under the husks in the area the husks will be placed. This will prevent them from burning.
Cook for 10 to 12 minutes. Turn the corn frequently during the cooking time. Brush ears with the remaining butter mixture as they are cooking.
When the corn is done the ears will be golden brown. Remove from the grill and serve while warm.
TIPS :
Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
To cook a couple of pieces of sweet corn in a hurry, place two or three ears in a resealable plastic bag and add 1 tablespoon of water for each ear. Leave a slight opening in the bag and cook on high in the microwave for 2 minutes. Check for doneness and if not done, cook for an additional 30 seconds.
Sweet corn will lose its sweetness much faster if stored at room temperature compared to storing in the refrigerator. It is best to eat it as soon as possible after it has been picked.
Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1 1/2 cups of kernels.
If harvesting your own sweet corn, it is best to pick it early in the morning and eat it as soon as possible. If not cooking it soon after it is picked, store in the refrigerator until ready to cook
I personally don't know many people who don't love a tasty corn on the cob on a nice summer’s day, especially fresh off the grill. There are two ways to cook corn on the cob on the grill.
1. Using tinfoil filled with butter and seasoning
2. Placing the corn directly on the grill and cooking it with direct heat.
As much as cooking corn on the cob with tinfoil is technically grilling, you don't get any grill lines, no smoke touches the corn and you might as well be cooking the corn in your oven. It just doesn't give you the fresh off the grill look or taste.
On the other hand, people are paranoid that if they grill their corn straight on the grill, they will burn it. So in this article, we will explain how to cook your corn on the cob directly on the grill.
INGREDIENTS :
Corn on the cob
Olive Oil
A gas grill
Salt
Pepper
Butter
Garlic (OPTIONAL)
PREPARATIONS :
The first thing we are going to do is preheat your grill to high.
Next, de-husk the ears of corn. Rip the husks off and throw the husks in the garbage.
Next, generously drizzle olive oil on the corn. This is going to prevent the corn from getting burnt.
We are now going to cook the corn on the cob on the grill for 10 minutes. Every 2-3 minutes slightly rotate the corn so that it gets evenly cooked. This will also allow the grill lines to form evenly around the corn for that sexy grilled presentation.
Make sure you don't leave the corn on too long or it will start to get mushy; the corn should remain rigid when trying to bend it between your hands. If it is quite bendy, you've most likely overcooked it. If cooked perfectly, random kernels should be charred, but the entire corn should definitely not be charred.
Remove the corn on the cob from the grill and salt and pepper to taste. If you like butter on your corn, put a generous helping of butter on it as well.
For even more flavor, mix garlic in with your butter before slathering it all over your corn. This will be sure to impress any guests!
