06
Sep
Coated with homemade aioli paprika parmesan cheese and parsley this is the perfect American side dish to serve any time of year. I usually cook two at a time.
We made ours with Berbere but you can add your favourite Thirteen spice.
Spiced corn on the cob. Rinse the ears of corn. Put corn cobs directly on the middle rack of the oven. Bake for 30 Minutes.
Remove husks cut cobs in half. Transfer to a large serving bowl. In a separate bowl mix all of the ingredients together.
Nothing says summer like corn on the cob. Try adding Thirteens spices to this summer classic and you wont look back. We made ours with Berbere but you can add your favourite Thirteen spice.
6 ears of corn on the cob ½ cup butter softened 2 tsp Berbere or any Thirteen spice you like - add more than 2 tsp if you like it spicy. 1 tsp salt Chopped fresh herbs. Place each corn of cob in the center of the foil with the shiny side in.
Add 3 tablespoons of ice. Add 1 tablespoon butter. Wrap the corn securely so that the edges are crimps.
This allows the water from the ice to be contained. Make an envelope with the foil and double fold the edges. Place the corn onto the barbeque for 15 minutes.
Turn corn over and cook for another 15 minutes. Remove from the grill. Place each ear of corn on a double thickness of heavy-duty foil about 18x12 in.
Combine butter thyme hot pepper sauce and bouillon granules. Sprinkle each with 1 tablespoon jalapenos. Grill covered over medium heat until corn is tender 15-20 minutes.
Open carefully to allow steam to escape. Preheat grill for medium-high heat. In a medium bowl mix together the chili powder oregano onion powder cayenne pepper garlic powder salt and pepper.
Blend in the softened butter. Apply this mixture to each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap the corn. The way you eat corn on the cob will never be the same after youve tried this mouthwatering Caribbean-style recipe.
Coated with homemade aioli paprika parmesan cheese and parsley this is the perfect American side dish to serve any time of year. It wasnt long ago that I found myself feeling a bit of a distaste towards corn. But if I were to tell you I dont like fresh corn that isn.
Celebrate the 4th of Julyor any holidaywith this deliciously spicy corn on the cob complete with a homemade spice rub perfect for corn. I have been making corn this way for years. For 6 servings use 4 tbs mayonnaise 2 tsp fresh lime juice 1 tsp cumin and mix together.
Roll the grilled corn in butter then the mayonnaise mixture sprinkle with Cotija cheese do not use Parmesan as it is not the same nor authentic to the corn. Place the cooked corn cobs in the oven pan and roll around in the melted butter. Leave in the oven while you cook the rest of your corn cobs.
I usually cook two at a time. Serve hot and tell. 1 In a large frying pan or pot heat the oil and butter and then fry the sweet corn for 5 minutes until golden brown.
Add the boiling water and simmer for 10 - 15 minutes until the corn is cooked. Sprinkle with Hinds Chip Seasoning. 2 Serve the corn with sliced spring onion crumbled feta.
For the full recipe visit. Salt is the most basic spice used to season corn on the cob. Nothing adventurous here just a simple flavor to complement corns sweetness.
Salt and melted butter are the classic additions to corn and are simple enough to make corn on the cob the versatile side dish that it is.