Mexican Street Corn Ingredients:
* 4 ears sweet corn, husks removed
* 2 tablespoons corn oil
* 1/2 cup mayonnaise
* 1 teaspoon chili powder
* 1 teaspoon garlic salt
* Freshly ground black pepper
* 1 lime, quartered
* Special equipment: grill pan Directions:
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.
Corn Cakes with Honey Ingredients:
* 1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)
* 2 ears fresh corn, kernels scraped from cob
* 1 orange, zested
* 2 scallions, whites and greens, finely chopped
* 3 tablespoons butter
* Honey
Directions:
Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
Tasty BBQ Corn on the Cob Ingredients:
* 1 teaspoon chili powder
* 1/8 teaspoon dried oregano
* 1 pinch onion powder
* cayenne pepper to taste
* garlic powder to taste
* salt and pepper to taste
* 1/2 cup butter, softened
* 6 ears corn, husked and cleaned Directions:
1. Preheat grill for medium-high heat.
2. 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. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Comely Corn Recipes
Mexican Street Corn
Ingredients:
* 4 ears sweet corn, husks removed
* 2 tablespoons corn oil
* 1/2 cup mayonnaise
* 1 teaspoon chili powder
* 1 teaspoon garlic salt
* Freshly ground black pepper
* 1 lime, quartered
* Special equipment: grill pan
Directions:
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.
Corn Cakes with Honey
Ingredients:
* 1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)
* 2 ears fresh corn, kernels scraped from cob
* 1 orange, zested
* 2 scallions, whites and greens, finely chopped
* 3 tablespoons butter
* Honey
Directions:
Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
Tasty BBQ Corn on the Cob
Ingredients:
* 1 teaspoon chili powder
* 1/8 teaspoon dried oregano
* 1 pinch onion powder
* cayenne pepper to taste
* garlic powder to taste
* salt and pepper to taste
* 1/2 cup butter, softened
* 6 ears corn, husked and cleaned
Directions:
1. Preheat grill for medium-high heat.
2. 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. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.