275764 corn cob sun chile butter Recipes

ears corn on the cob, husked, butter, softened, chopped fresh chives, chopped fresh dill, lemon juice, butter, softened, garlic salt, chopped fresh basil leaf, chopped fresh oregano leaves, butter, softened, chopped fresh parsley, prepared horseradish, salt, pepper

corn cobs, in their husks, bacon , smoked if you have it, butter, red chili pepper, lime , zest, salt, fresh ground pepper

fresh ears of corn, water, milk, sugar, butter, salt , if needed

butter, chopped fresh cilantro, fresh lime juice, cayenne pepper, ears corn on the cob , unhusked, cold water , or as needed to cover

water, milk, butter, sugar, salt, red pepper flakes (optional), ears fresh corn, shucked and silk removed, butter or olive oil or soy sauce or maple syrup, for serving (optional)

red dried new mexico chiles or 4 dried anaheim chiles, honey, cayenne

lightly-salted butter, softened, chopped fresh parsley, lime , juice and zest of, dried chipotle powder , like mccormick, paprika, ears sweet corn , on cob silk removed

bun-length hot dogs (such as gwaltney bun sized jumbo franks), vegetable oil for frying, all-purpose flour, corn meal, buttermilk, eggs, white sugar, bacon drippings, salt, baking powder, garlic powder, sturdy bamboo skewers

butter, melted, onion soup mix, sweet corn cobs, husks removed

corn cobs (untrimmed, unshucked, field-grown), butter, minced garlic, grated parmesan cheese

vegetable cooking spray, unpeeled onion, sliced, garlic cloves, minced, scraped corn cobs (reserved from grilled corn kernels), vegetable broth

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn cobs, real mayonnaise, parmesan cheese, seasonign salt

butter, softened, dried chives, dried dill weed, lemon juice, ears of corn