Time 20m Number Of Ingredients 14 Steps:
Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw. Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown). Season corn: Add salt and pepper halfway through cooking corn. Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will “melt” dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again. Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Time 46m Yield 4 Number Of Ingredients 8 Steps:
In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Time 10m Yield 6 1/2 cup servings, 6 serving(s) Number Of Ingredients 11 Steps:
Combine all ingredients in a bowl and toss well. Cover and chill approximately 8 hours. Stir well before serving.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling. Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk. Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes. Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter. In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese. Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.
Time 10m Yield 8-10 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Remove corn from cob using a sharp knife. You should have about 6 cups. Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute. Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.
Time 15m Number Of Ingredients 7 Steps:
Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Time 15m Number Of Ingredients 11 Steps:
Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred). While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients. Serve immediately and store any leftovers in the refrigerator.
