OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
- Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
- Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g
CORN BEEF (OVEN ROASTED CORNED BEEF)
Oven roasted corned beef. This is the only way I make corned beef now. It is almost a fix it and forget kind of dinner. It comes out very tender and moist. Add some rye bread and you are all set.
Provided by iluzen
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 300 degrees.
- Open and rinse the corned beef.
- Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
- Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
- Cover and place in the oven.
- Cook for 3 1/2 - 4 hours. It should be fork tender.
- Remove the meat and place on a plate and cover with foil.
- Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
- Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
- Add onions and cook till almost tender. About 7-10 minutes.
- Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
- Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
- Slice corned beef across the grain.
- Enjoy!
Nutrition Facts : Calories 1554.5, Fat 65.1, SaturatedFat 21.7, Cholesterol 333.7, Sodium 3979.1, Carbohydrate 97.1, Fiber 9.9, Sugar 9.5, Protein 73.9
OVEN-ROASTED CORN AND BLACK BEAN SALSA
This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.
Provided by Stephanie Ferguson
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h50m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
- Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
- Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
- Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g
SIMPLE OVEN-ROASTED CORN ON THE COB
Very easy to do; great results. Of course, you can sprinkle any of your favorite seasonings on the corn after buttering.
Provided by cipherbabe
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees.
- Remove husks and silks from corn.
- Butter corn and wrap in foil.
- Place on cookie sheet and roast for 20 to 25 minutes.
Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 51.9, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4.1
OVEN ROASTED CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 16 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
- Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.
Nutrition Facts : Calories 171 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 1 milligrams, Sodium 126 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
PAN ROASTED COD, SHIITAKE QUINOA, OVEN ROASTED TOMATO AND SAUTEED ARUGULA WITH BACON BALSAMIC VINAIGRETTE AND SWEET SUMMER CORN MILK
Steps:
- Preheat the oven to 350 degrees F.
- Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
- Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.
- Preheat oven to 350 degrees F.
- Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
- Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.
- Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.
- Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.
- Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.
OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE
Amaze your guests with this simple roasted-but-over-the-top corn on the cob.
Provided by Chef Mo
Categories Everyday Cooking Vegetarian
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
- Bake in the preheated oven for 20 minutes.
- Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.7 g, Cholesterol 31.6 mg, Fat 13.1 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 7.8 g, Sodium 224.5 mg, Sugar 3 g
OVEN ROASTED CORN WITH CAJUN BUTTER
Simple way to make perfect corn on the cob with Cajun spice.
Provided by Sue L
Categories Vegetables
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350F.
- 2. Roast corn inside their husks directly on an oven rack for 25-30 minutes or until done.(test with fork)
- 3. While corn is roasting, mix thyme, cayenne pepper sauce and butter, heating until the butter melts.
- 4. Shuck the corn after cooking. You will find it slips off quite easily.
- 5. Brush with seasoned butter and sprinkle with Cajun seasoning. Most Cajun seasoning is a bit salty- if you use salt-free you might want to add a little salt.
OVEN-ROASTED CORN ON THE COB
I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!
Provided by Chef PotPie
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Rinse ears.
- Place corn cobs directly on middle rack in oven.
- Bake for 30 minutes.
- Remove corn cobs. Pull back husks and enjoy!
FALL SALAD OF CORN, CHERRY TOMATOES, AND OVEN-ROASTED GREEN ONIONS
Categories Salad Onion Tomato Appetizer Roast Vegetarian Quick & Easy Corn Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
- Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
- Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.
OVEN ROASTED CORN ON THE COB
Growing up in Ohio fresh sweet corn was readily available to buy from the local farmers. There's just nothing that compares. Whenever possible only buy fresh sweet corn for this recipe!
Provided by ChefCO Mom
Categories Corn
Time 30m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 4 ears of corn (leave husk w/silk in tact) on a cookie sheet. Roast in a preheated 350 degree oven for 30 minutes.
- Once the corn remove the husk and silk using an oven mitt or towel. Remember, the corn will be hot so use oven mitts for this task. Serve with butter, salt and pepper. Add a bit of paprika for extra flavor and color.
Nutrition Facts : Calories 179.2, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 95.3, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 3
OVEN ROASTED SWEET CORN
super easy, wondering why I never though of it before but after seeing several suggestions for it on social media, I knew I had to try it. Here is my version, I hope you like it!
Provided by Michelle Bates-Phipps
Categories Vegetables
Time 1h
Number Of Ingredients 4
Steps:
- 1. line baking sheet with parchment paper or aluminum foil.
- 2. Husk corn, and clean as much silk off of it as you can. Place corn on pan.
- 3. season corn with salt and pepper. Slice butter into 12 pieces, place one on each ear of corn.
- 4. roast on medium rack of 400 degree oven for 45 minutes or until corn is starting to turn brown and crispy to your liking. You can turn corn as you are cooking for more even browning but if you don't turn it it will taste just as good!
OVEN-ROASTED FRESH CORN ON THE COB
Make and share this Oven-Roasted Fresh Corn on the Cob recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Corn
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450*F.
- Leaving husks on corn, pull down and remove silks.
- Soak ears for 10 minutes in sugared water to cover.
- Replace husks and close with a twisting motion or tie closed with string.
- Place the ears in the oven and bake for 15-20 minutes.
- Remove husks prior to serving.
- Serve with butter, salt and pepper.
Nutrition Facts : Calories 253.1, Fat 1.9, SaturatedFat 0.3, Sodium 12.5, Carbohydrate 60.9, Fiber 7, Sugar 11.6, Protein 8.2
OVEN ROASTED CORN SOUP WITH LUMP CRABMEAT
We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!
Provided by Leslie in Texas
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toss corn kernels with olive oil, salt and pepper to taste.
- Oven roast corn in a preheated 450 degree oven for 5 minutes.
- Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
- Add the cream and boil the mixture for 5 minutes.
- Puree the soup in a blender, in batches if necessary, for about a minute and a half.
- Strain soup, top with lump crab meat and serve hot.
Nutrition Facts : Calories 315.8, Fat 18.9, SaturatedFat 9.8, Cholesterol 113.5, Sodium 398.2, Carbohydrate 16.8, Fiber 1.6, Sugar 2.5, Protein 20.8
OVEN-ROASTED TOMATO AND SWEET CORN GRATIN
I love fresh vegetables so much! Not counting what is in the grocery produce dept. Sometimes, they get real garden produce, but most of the time, it seems like something artificial--hot house grown. When you mix garden ripe tomatoes and corn, it doesn't get any better! Thanks to Cooking Thin with Chef Kathleen. I have tweaked only slightly.
Provided by Sharon Colyer @Cmom02
Categories Vegetables
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly spray a 9 inch square baking dish with olive oil or cooking spray.
- In a nonstick skillet, heat 1 Tb. olive oil, over med-high heat, until hot but not smoking. Add onions; stir to coat evenly with oil. Add water to pan, and cover. Cook, stirring frequently, until onions are softened, 15 to 18 minutes. While onions are cooking, season bread crumbs with salt and pepper. Set aside. Break corn cobs in half, then slice off kernels.
- When onions are thoroughly cooked, turn off heat. Add corn and garlic (if using), to onions; stir, until corn, garlic, and onions are evenly distributed. Season with salt, pepper, and parsley.
- Spread one third of bread crumbs, in the prepared baking dish. Top with a layer of tomatoes, then half of onion, garlic (if using), and corn mixture. Repeat layer, finishing with tomato slices. Spray (or drizzle 1 tsp.) olive oil over tomatoes. Finish with bread crumbs on top & spray with cooking spray.
- Bake 35-40 minutes, or until heated through. Serve immediately.
OVEN-ROASTED CORN ON THE COB (WW)
I skipped the foil, and this still turned out really delicious. Recipe courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450. tear off four12-inch sheets of heavy foil.
- Stir together cilantro, lime juice, water, and butter in cup and brush over ears of corn.
- Place 1 ear of corn on each sheet of foil and wrap tightly. Place directly on oven rack. Roast corn, turning occasionally, until tender, about 35 minutes.
Nutrition Facts : Calories 148.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 10.1, Sodium 35.1, Carbohydrate 25.4, Fiber 2.9, Sugar 5.5, Protein 4.1
SMOKY OVEN-ROASTED CORN ON THE COB
Discover the perfect side dish with this Smoky Oven-Roasted Corn on the Cob. Smoky Oven-Roasted Corn on the Cob is perfect for potlucks, cookouts and more!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cover rimmed baking sheet with foil. Combine first 4 ingredients in pie plate.
- Brush corn with butter; roll, 1 at a time, in cheese mixture, then place on prepared baking sheet.
- Sprinkle with any remaining cheese mixture.
- Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 0 g, Protein 8 g
BACON WRAPPED OVEN ROASTED CORN RECIPE - (3.9/5)
Provided by á-46109
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Line a rimmed cookie sheet with nonstick foil and lay the corn on it. Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper. Roast 25 to 30 minutes or until golden, turning occasionally. Wrap 2 slices of bacon around each cob. Return to the oven for 20 more minutes or until the bacon is crisp. Serve with a pat of butter, salt and pepper.
OVEN ROASTED CORN ON THE COB
Love corn on the cob? Try roasting it whole in the oven with this easy recipe by Tyler Florence from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Nutrition Facts : Calories 99, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
SMOTHERED OVEN-ROASTED CORN ON THE COB
Make and share this Smothered Oven-Roasted Corn On The Cob recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut 10 squares of foil 1 ½ times the size of the corn; place each ear of corn in the center of a piece of foil.
- In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
- Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
- Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil.
- Note-after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.
Nutrition Facts : Calories 193.3, Fat 6.1, SaturatedFat 1.8, Cholesterol 7.9, Sodium 178.8, Carbohydrate 33.3, Fiber 3.4, Sugar 5.2, Protein 6.7
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