HOW TO TELL IF CORN ON THE COB IS DONE? Recipe

Grilled Corn with Sweet and Spicy Mustard Compound Butter.

Ingredients

Spicy mustard compound butter

  • 6 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 6 slices bacon, fried and crumbled
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoons French’s Classic Yellow Spicy Mustard
  • 3 tablespoons fresh chopped tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Sweet mustard compound butter

  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons brown sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoons French’s Classic Yellow Sweet Mustard
  • 3 tablespoons crumble blue cheese
  • 2 tablespoons fresh chopped basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Grilled corn

  • 1 dozen ears, husks pulled down and silks removed
  • 3 to 4 tablespoons olive oil

Directions

Spicy mustard compound butter
1. Preheat the oven to 350 degrees F. Place the peeled garlic cloves in a square of aluminum foil and wrap them up. Before sealing the foil, cover the cloves with the olive oil. Wrap the foil pack tightly. Roast for 45 to 60 minutes, or until the cloves are caramely.

2. In a large bowl, combine the butter, garlic cloves, mustard, bacon, tarragon salt and pepper. Stir and mash until combined. At this point, you can leave the butter softened so it’s easy for spreading, or you can place it in a square of parchment paper and roll it up tightly, refrigerating it until firm.

Sweet mustard compound butter
1. To caramelized the shallots, heat a skillet over low heat and add the olive oil. Add the shallots with a

pinch of salt and stir. Cook for 8 to 10 minutes, stirring
often, until golden and caramely. Since shallots are thinner than onions, they can burn easily so watch closely! Stir in the brown sugar and cook for another 5 minutes.

2. In a large bowl, combine the butter, shallots, mustard, blue cheese, basil, salt and pepper. Stir and mash until combined. At this point, you can leave the butter softened so it’s easy for spreading, or you can place it in a square of parchment paper and roll it up tightly, refrigerating it until firm.

Grilled corn
To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly. Serve with the butter and slather it on!

Enjoy!!

Recipe by: How Sweet Eats

How To Tell If Corn On The Cob Is Done.

  • Use a timer. At 450 degrees Fahrenheit, corn on the cob cooked on the grill or in the oven takes about 15 to 20 minutes to cook, provided you turn them every 5 minutes. In boiling water, it takes about 3 to 5 minutes to cook corn on the cob. If you put the corn in before the water boils, it can take closer to 10 minutes to cook.
  •  Pierce the kernels with a paring knife. They should be tender and pierce easily. They should not be mushy or tough.
  • Taste it to see if the corn is tender and a bit soft, but crisp at the same time with the texture you prefer. Some people prefer corn cooked longer than others. Cook the corn longer if desired.

Tip by: eHow

 

 

Recommended for you

MAYO BROWNIES (2,381 Views)
EASY CHICKEN PICCATA (2,349 Views)

Description: View, Share & Cook HOW TO TELL IF CORN ON THE COB IS DONE? Recipe Rating: 5 out of 5
Follow Us & Like Our Page
Select your Chef