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Corn on the Cob with Feta and Herbs

Corn on the Cob with Feta and Herbs



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Ingredients

  • 1/4 Cup crumbled feta
  • 3 Tablespoons unsalted butter, softened
  • Zest from 1 lemon
  • 3 Tablespoons chopped mint
  • 2 1/2 Teaspoons chopped thyme
  • 1/2 Teaspoon fine sea salt
  • 1/2 Teaspoon ground black pepper
  • 6 ears sweet corn

Directions

In a small bowl, combine the feta, butter, zest, mint, thyme, salt, and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack mixture into a ramekin or small bowl and smooth the top. (You can cover and refrigerate the mixture up to 1 day ahead, but make sure to have it warm enough to spread easily before serving.)

Boil or grill corn until tender; serve immediately with butter for spreading.

Nutritional Facts

Servings6

Calories Per Serving159

Folate equivalent (total)47µg12%


* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Heat a grill to high (450° to 550°). In a small bowl, stir together yogurt, chopped cilantro, oil, salt, pepper, pinch of cayenne, and half of lime zest. Set feta on a plate. Put zaatar in a small dish and a few pinches of cayenne in a second small dish.

Grill corn, covered and turning a few times, until charred in sections, 8 to 12 minutes total. Transfer to a platter.

Brush corn with yogurt mixture, then roll each cob in cheese, pressing so cheese sticks (brush some off if it clumps too much). Sprinkle corn all over with zaatar and as much cayenne as you like. Sprinkle corn with remaining lime zest and serve with lime wedges and cilantro sprigs. Serve any leftover cheese on the side.

*Find labneh at well-stocked grocery stores. Find zaatar, a blend of thyme, dried sumac, sesame seeds, and other seasonings, at well-stocked grocery stores and oaktownspiceshop.com ($6.75 for a 1/2-cup jar).


Corn with Cucumbers, Herbs and Feta

Corn with Cucumbers, Herbs and Feta makes a light lunch or a summery side for grilled chicken or steak.

We love the corn on the cob that comes with summer. Even more, we love being able to eat that corn without the mess and between-the-teeth thing of the cob. So it makes sense to cut the kernels fresh from the cob. To make easy work of it, stand the ear of corn on its end in the middle of a wide bowl. Take a sharp knife and cut down the length of the cob on all of its sides, letting the loose kernels drop into the bowl as you go.

With a very quick sauté in olive oil, the corn will soften just a bit and start to brown in spots. When it does, tossing the kernels with refreshing cucumber, salty feta and plenty of fresh herbs makes a salad that tastes like summer.

Corn with Cucumbers, Herbs and Feta is a perfect light lunch on its own, or pair it with grilled steak or chicken, or even shrimp, to make a quintessentially August supper.

Ingredients:

Olive oil
4 ears corn, cut off the cob
½ cucumber, seeded and diced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
¼ cup crumbled feta
½ teaspoon freshly ground pepper
Sprinkle of red pepper flakes (optional)

Recipe directions:

Heat about a teaspoon of olive oil in a skillet over medium-high heat. When hot, add the corn, and spread it into one layer. Let it sit, untouched, for about 5 minutes, or until the corn is warm and just starts to brown. Place the corn into a bowl and drizzle it with a little bit more olive oil. Toss in the cucumber, herbs, feta, pepper and red pepper if using. Serve warm or at room temperature.


12 Crave-Worthy Corn on the Cob Recipes

Corn on the cob is high on the list of foods I could eat all summer long. There's something about a steaming corn cob chock full of juicy corn kernels that pop (for lack of a better term) when you bite into them. I've only ever eaten traditional corn on the cob—you know, the kind you boil then slather in butter and sprinkle with salt and pepper. Sometimes I get all fancy and cut the corn kernels off the cob.

Or maybe it's just lazy flossing corn kernels out of teeth is exhausting.

This summer I think it's time to try something new like one of these 12 crave-worthy corn on the cob recipes . From your indulgent Mexican street corn to corn cobs topped with feta and herbs, you're bound to find a recipe you'll want to make multiple times this summer. And most of these can be made on the grill, an added bonus on those hot summer days!


Grilled corn fritters from Table for Two (okay, not technically corn on the cob but I died when I saw this recipe--holy yum!)


Skinny Mexican grilled corn from The Cookie Rookie (see below for the unhealthy version)


Perfectly grilled corn on the cob from Lolly Jane (yep, I have yet to grill corn)

If you're looking for some hot dog and hamburger recipes to go with your grilled corn, you should browse my burgers & hot dogs Pinterest board.

Feel free to "like" is this REALLY my life? on Facebook . It won't always earn you an extra entry in a giveaway but it will give you warm fuzzies.

Don't forget to sign up for free is this REALLY my life? updates via RSS or email so you don't miss a single awesome post.
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    1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
    2. Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.

    Everyone really loved this recipe and I will definitely make it again with corn on the cob. Last night I decided to try the feta/mint butter mixture on frozen niblets corn. It was just as tasty and a lot easier to make. So I will now be making this all winter long, when fresh corn isn’t available.

    I was skeptical about these flavour combinations, but based on the reviews, I made it, exactly by the recipe except added some fresh ground pepper, and was perhaps a wee bit generous with the butter. It was awesome. the feta added a nice saltiness, the mint. cant' explain it, other than a depth of flavour. Highly recommend!

    Easy and tasty - makes fresh corn even more delicious, which I didn't think possible.

    Yum! I made it with fresh basil because I didn't have mint, and it was still excellent. The herb used can be flexible (as long as it's fresh!) If you're having trouble cutting the corn, cut it into thirds instead of fourths (so you have fewer slices to make). Drive the knife well into the cob, then pull the knife out and set it aside. Grasp the cob firmly and break it along the cut. Works much better than slicing the cobs and doesn't crush the corn kernels!

    Making the dinner with the Grilled Pork with the Garlic Lime Sauce and had to try these as they were ready- husband said this was the corn on the cob he's ever had! Delicious!

    I had some Greek feta to use up and I made some of this butter. I put it on some meat aside from the corn. It is just amazing.

    Have been anxious to try and now so glad that I did. It was wonderful! Both my husband and my mother loved it. In fact, my husband asked if we could have it again tonight.

    Very interesting and fresh flavour combination that was the talk of the dinner party - all yum's ! Since then, it has become my 'go to' recipe to make fresh corn on the cob very special. I use a much smaller portion of feta cheese than the original recipe calls for, and it still tastes fabulous.

    This really was delicious, just different enough and a real hit at the BBQ I took it to. The hardest part was cutting the cobs. The fun part was mixing the corn and butter mixture together with my hands! I have had four requests for the recipe since the BBQ a week ago. definitely a crowd pleaser.

    This was delicious but I think it would pair best with a light & healthy dinner b/c it makes the corn quite a heavy part of the meal. All the same, very yummy.

    A hit! I made it with the cumin kebabs and roasted red pepper hummus with warm pita. DE-licious!


    6 Toppings to Make Your Grilled Corn Even Better

    If it hasn’t hit your market yet, it’s bound to be there any minute. I’m talking about sweet summer corn, arguably the quintessential taste of summer. And the only thing more amazing than fresh corn on the cob is grilled corn — two perfect summer flavors in one bite.

    While corn on the cob and butter make a perfect pair, we think it’s time to liven things up this summer! From Sriracha and beer butter to basil and Parmesan, here are six ways to turn grilled corn into the best thing you eat all summer.

    1. Mexican-Style

    Top corn on the cob with chili powder, cotija cheese, cilantro, lime juice, and a touch of mayo (you can also substitute butter), to make this Mexican-style street food at home.

    2. Bacon + Basil

    Melted butter and cool spreads are far from the only way to top an ear of grilled corn. Sweet basil is a natural partner to summer corn and it’s made even better when the whole package is wrapped with a strip of fatty bacon.

    3. Greek Yogurt + Herbs + Crumbled Feta

    With a slather of olive oil, tangy Greek yogurt, fresh herbs like basil and oregano, plus plenty of briny feta, here’s how to serve your corn on the cob Mediterranean-style.

    Get the recipe: Grilled Mediterranean Street Corn with Feta Cheese from Fit Foodie Finds

    4. Basil + Parmesan

    Sweet grilled corn on the cob, brushed with a layer of basil pesto and then coated with freshly grated Parmesan cheese — sweet summer perfection!

    Get the recipe: Basil Parmesan Grilled Corn from What’s Gaby Cooking

    5. Harissa + Feta

    Add a North African twist to grilled corn by blending softened feta with harissa (a spicy red pepper sauce commonly used in Morocco and Tunisia) and a sprinkle of fresh cilantro.

    Get the recipe: Grilled Corn with Harissa and Feta from A Couple Cooks

    6. Sriracha + Beer Butter

    I know, our minds are totally blown by this, too! Whether you use an IPA, or prefer to stick with your favorite lager or wheat beer, Sriracha beer butter sounds like the ultimate grilled corn topping.

    Get the recipe: Sriracha Beer Butter Grilled Corn from The Beeroness


    Pressure Cooker Corn Soup

    Those of you without a pressure cooker will have to stick with corn chowder, but if you've made the investment, then this corn soup is easier and arguably even more delicious. The magic comes from throwing in the cobs—the high pressure doesn't just bring out tons of flavor, but it also extracts enough starch to thicken the soup without the need for any cream.


    1. Whisk together the dressing
    2. Place everything into a large bowl (dressing, pasta, corn, beans, peppers, cheese, and herbs)
    3. Stir to combine
    4. Chill
    5. Taste and re-season, if necessary
    6. Enjoy!

    If you’ve ever made elotes or Mexican street corn, you’ve probably noticed that most recipes call for cotija cheese. It’s super creamy and sharp and it’s sooooo delicious. You’ll notice in my recipe, that I actually don’t use cotija cheese.

    Because it’s not as easy to come by and it’s more expensive. In today’s recipe, we’re using crumbled feta as a substitute. If you’re a purist and can find cotija, go for it! If not, I think crumbled feta is a wonderful substitution! Some people even swear by shaved parmesan, although I’ve never tried it.


    Corn on the cob (foolproof recipe)

    I don’t know many people who can resist to a piece of bright yellow, juicy, sweet corn on the cob. That’s why you can find it in many countries throughout the world, prepared in different ways depending on the place.

    Greek street corn is called “kalampoki psito” and it’s almost always grilled over charcoals and served plain, only with a generous pinch of salt. It’s especially popular during late summer and it’s also a perfect snack for the beach, especially when you pair it with some of these juicy Greek fried meatballs.

    Mexican street corn is called “elote” and it is served with cheese (cotija), sour cream, mayonnaise and lots of different spices.

    In American cuisine corn on the cob is usually served as a side dish next to a protein (like this honey-balsamic glazed chicken) and some veggies.

    This recipe is probably one of the simplest corn recipes because all you have to do is pick the best corn you can find, shuck it, and then boil it in a large pot.

    How do you pick the best ears of corn you ask?

    Choose the ears of corn that have bright green husks which are wrapped tightly against the corn and are still slightly damp. Avoid the ones that seem dry, or those that are starting to turn yellow.

    The guys at thekitchn tried 8 different ways for cooking corn on the cob and according to them the best one is grilling it with the husks on. Boiling the corn in plain salted water came second. However, because boiling is so much easier and simpler, it still remains my favorite way of cooking corn on the cob.

    This is a foolproof recipe for corn on the cob.

    The short answer is that you really can’t mess this up. The recipe requires that you put the corn into the boiling water and turn off the heat once the water starts to boil again. What this does is to reduce the danger of overcooking the corn.

    Even if you forget it, you still have 10-20 minutes leeway before the corn starts to get tough. Moreover, the acidity from the lemon juice prevents it from becoming mushy while the sugar and the salt intensify the taste (don’t worry about the sugar, most of it remains on the water and not on the corn).

    There are also recipes where you boil the corn in milk. Boiling corn in milk gives it a sweeter flavor but I’m always hesitant of using milk because it just seems like a waste of ingredients. I prefer adding just a bit of sugar because it brings out even more sweetness.

    How to make corn on the cob

    For this recipe you only need 4 ingredients (I don’t count the water) and about 20 minutes. Follow these steps for the best, juicy, sweet corn:

    • Bring a large pot of water to a rolling boil
    • In the meantime husk the ears of corn and remove the silk
    • Add the sugar, the salt, and the lemon juice to the pot
    • Add the corn and cover with a lid.Wait until the water starts to boil again, turn off the heat and cook the corn for 7-8 minutes.

    How long do you have to boil an ear of corn?

    As a general rule, once the corn will be inside the pot with the boiling water it will be cooked in about 5-8 minutes. When you cook vegetables with natural sugars (like peas or corn) the sugars turn into starch. That’s why we try to shorten the cooking time, because we want to preserve these sugars which give the food its sweet taste. The corn will be cooked even after 5 minutes but it may be firmer. If you prefer it more tender try cooking it for 7-10 minutes. Similarly, in my Greek pea and potato stew I also cook the peas just for 1-2 minutes to preserve their great taste.

    Can you over boil corn?

    Overcooking is the most common reason for tough corn. Once corn is overcooked, there’s not much you can do. However, what you can do is reduce the chances of that happening by applying a simple trick: heat the water to a rolling boil, add the corn and turn off the heat. Turning off the heat will ensure that even if you forget it for a few minutes more, it will still be sweet and tender. It’s also a great way to keep it warm for some extra time.

    Do you add salt when boiling corn?

    I always add some salt in the cooking water and additional salt just before serving the corn.

    Seasoning for corn on the cob

    A generous sprinkling of salt is all you really need. If you want more, other seasonings you can use are:

    • sweet or spicy paprika
    • smoked paprika
    • dried onion flakes
    • dried oregano
    • cumin
    • freshly ground black pepper
    • feta cheese (spicy feta cheese spread)
    • parmesan cheese
    • mayonnaise

    What can you put on corn on the cob instead of butter?

    When the corn is extra fresh and warm from the pot, I find it perfect even without butter (hey, don’t judge). Other options are mayonnaise, cream cheese or sour cream and some of the seasonings mentioned above.

    How long does corn on the cob last in the fridge?

    Raw corn on the cob will keep for about 3 days stored in the fridge. I prefer to leave the husks on (though you can also remove them), wrap each ear with a piece of kitchen paper and then store them in a plastic bag. Kitchen paper will absorb extra moisture which may cause the corn to go bad faster.


    Super Simple Greek Style Corn On The Cob

    In just a few easy steps, this recipe for Greek Style Corn On The Cob will be ready to serve alongside your main dish. We suggest serving it alongside these great summer entrees of either Chicken Souvlaki or Greek-Style Turkey Burgers. Even though we are approaching Fall, we are far from giving up on grilling season! So, what does it take to enjoy this great recipe?

    That’s it! A simple, no fuss list of ingredients and, best of all, it’s ready in under 10 minutes! Are you ready to get started?!

    First of all, we need to peel the corn. Grab the tassel of silk from the top along with a few green leaves and pull from top to bottom. Repeat until all the leaves and silk has been removed.

    Fill a large stockpot about halfway full with water. Bring the water to a boil over medium high heat. While you are waiting for the water to boil, start the topping. In a small bowl add the Greek yogurt, feta cheese and oregano, mix thoroughly. It’s amazing how with just a few ingredients, this topping compliments the corn with an explosion of flavors. Once the water has come to a boil, add the peeled corn on the cob. Bring the water to a boil again and cook the corn for 5 minutes. Remove the corn on the cob from the hot water and place on a serving dish. Slather the boiled corn with the yogurt topping, adding a sprinkle of feta cheese and additional oregano. Serve hot and enjoy!

    Have you tried this recipe for Greek Style Corn On the Cob? If so we’d love to hear from you so leave us a rating and comment below! Plus stay up to date on our latest recipes by following us on Facebook, Instagram, and Pinterest. And get them delivered right to your mailbox by subscribing to our mailing list!


    Watch the video: Βουτυράτες πατάτες με φέτα και ρίγανη