My all time favorite way to cook corn on the cob?
Ears peeled and cleaned of silk, place on steamer basket in pressure cooker.
Add 1 C water, set timer to 2 minutes.
Use automatic release.
Tip: If you're serving a lot of corn simply lay a whole stick of butter on a plate
Ears peeled and cleaned of silk, place on steamer basket in pressure cooker.
Add 1 C water, set timer to 2 minutes.
Use automatic release.
Tip: If you're serving a lot of corn simply lay a whole stick of butter on a plate
and let folks roll the ear over it. Works great!
1. Cook the corn your favorite way.
2. Roll in butter and sprinkle with seasoned salts:
I used Homemade Cilantro Salt, Old Bay Seasoning and Lawry's Chile & Garlic Seasoned Salt. And as a wink and nod to the title here's a link to an old post for grilled corn using a homemade version of Emeril's Essence-Cajun Corn on the Cob.
Eat well and have a happy day:@)
I'm Joining:
Mix It Up Monday
The Sunday Showcase
Celebrating All Things Summer
Inspire Me Tuesday
The Scoop
The Inspiration Exchange
Foodie Friday
I'm Joining:
Mix It Up Monday
The Sunday Showcase
Celebrating All Things Summer
Inspire Me Tuesday
The Scoop
The Inspiration Exchange
Foodie Friday
We won't have local corn for another month and I can't wait until it shows up at our farmer's market. Your photo is making my mouth water, Lynn.
ReplyDeleteTerrific ideas, Lynn! I hope to buy our first local corn tomorrow...I'm going to check my seasoning options :)
ReplyDeleteO.K....Just looking at your photo makes me need to go get some corn! I think we will do one of these for the 4th and put it on the grill, Yum! xo
ReplyDeletesounds like the perfect way to deal with corn! - I have six ears in the fridge so it's perfect timing!
ReplyDeleteMary x
You are a special "blogger" for forcing yourself to test all these tasty additions to corn on the cob. I have great appreciation and admiration for what you are doing!! =)
ReplyDeleteBest,
Bonnie
Oh, I've GOT TO try these ideas, Lynn! They sound wonderful. I love this time of year ~ and must get my fill of fresh corn! Thank you for sharing. xo
ReplyDeleteA perfect recipe for 4th of July week! Funny about the stick of butter and the corn...when I was a kid, I remember going to someone's house and they did that, I'd never seen it before. Have a great 4th of July.
ReplyDeleteI've done herbed, but the husband's going to love the spicy corn!!! Thanks for sharing!
ReplyDeleteUh oh! You are making me HUNGRY! Breakfast is not for several more hours. These look bumptious!
ReplyDeleteYumptious not bumptious!
ReplyDeleteLynn, I think I would prefer the Cilantro Salt too, maybe with a squeeze of lime :)
ReplyDeleteThe corn this year has been the best in years. Love the idea of the cilantro salt Lynn.
ReplyDeleteSam
Mr. Sweet and I love Cilantro with a passion (so fresh tasting) but I had NO idea there was such a thing as Cilantro Salt...I so live a sheltered life. hahhaa.... Gotta try that salt.
ReplyDeleteI haven't ever heard of cilantro salt but I imagine it would taste pretty good on corn.
ReplyDeleteWe love us some corn on the cob! I cook it so easy, too. Cut both ends off...leave in the husk. Wrap a damp paper towel around it. Microwave 2 1/2 minutes. VOILA! It's done to perfection! 4 minutes for 2 cornies! (place in sick to unhusk and take the silks off!) Sweet hugs!
ReplyDeleteHi Lynn,
ReplyDeleteoh poor you, what heavy burdens you take for the blog! But its a great idea to do so. Now we can chooe our favorits of your recipes. They sound all great and I think, I have to try them all. Just to make shure you were right. LOL
Best greetings, Johanna
Looks delicious! Pinned ;) Thanks for sharing!
ReplyDeleteI was just going to say "What? NO cayenne pepper??...no jalapeno butter...no Cajun/Creole salt??" LOL
ReplyDeleteThey all look good to me & I appreciate the sacrifices you make for us all. *tee-hee*
I've been nuking ours just like Lavender Dreamer said, but after I wrap in damp paper towel, I then nuke it & wait till I take it OUT of the microwave to then cut off the ends. Soooo much easier! Hold it by the top ends with the silks & just shake it over a plate. VIOLA! Like magic...no silks & cooked to perfection with no loss of vitamins in water.
Cilantro salt....who knew? '-) Corn on the cob and summertime go together. Yum!
ReplyDeleteMy mouth is watering just thinking about this corn on the cob!
ReplyDeleteOh my gosh that looks crazy good. I'm with you. I love cilantro and would bet that is the best one.
ReplyDeleteMy family would love it. We're just big old corn on the cob eaters around here, too.
ReplyDelete(And the rolling butter way is the way we serve it, too.)
Just followed you on bloglovin' ,but since I generally use the dashboard and/or my sideboard, I wasn't going to lose you anyway. I can't lose you. You feed my family. Ha!
Love this idea...love me some fresh corn! And all spices up...even better! Thanks so much for sharing at The Scoop!...hugs...Debbie
ReplyDeleteOh you're so funny with the things you do for your blog!!! Thanks for taste testing all the ears of corn for us. The cilantro salt does sound good! I'm still using the garlic chile salt on my morning egg...mmmm! Now the question is, do you eat across the corn from one end to the other or around and around? I love to watch my family!
ReplyDeleteOh, sounds fabulous. Thanks tons for joining Inspire Me. Hugs, Marty
ReplyDeleteThis is a great idea I had never thought of. Happy Fourth of July.
ReplyDelete