Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.
Time 15m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the vegetables, parsley and seasonings. Place on a piece of heavy-duty foil (about 18 in. x 12 in.). Drizzle with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium-hot heat for 5-6 minutes on each side. Open foil carefully to allow steam to escape.
Time 35m Yield 1 quart Number Of Ingredients 10 Steps:
Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife. Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.
Time 10m Yield 4 servings Number Of Ingredients 9 Steps:
Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups. Set aside. Scrape the kernels from the corn. There should be about one cup. Set aside. Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes. Spoon the mixture into a warm serving dish.
Time 25m Number Of Ingredients 8 Steps:
In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.
Time 15m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Time 10m Yield 2-3 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a skillet over medium heat; add red pepper and cook, stirring constantly until tender. Stir in corn, curry powder, salt and pepper. Cook 3 minutes, stirring often. Stir in whipping cream; cook, stirring constantly until thickened.
Time 30m Yield Six servings Number Of Ingredients 8 Steps:
If using fresh corn, shuck the ears and discard the husks and corn silk. Bring enough water to a boil to cover the corn cobs when they are added. Drop the corn into the water. When the water returns to a boil, cover and remove from the heat. Let stand five minutes and no longer. Drain the corn and let cool. Cut and scrape the corn from the cobs. There should be about four and one-half cups. Heat four tablespoons of the butter in a skillet and add the yellow, red and green peppers. Cook, stirring, about one minute. Sprinkle with the curry powder and cook, stirring, about 30 seconds. Add the corn (if using frozen corn, it should also be added now) and the salt and pepper to taste. Stir in the remaining two tablespoons of butter and the cream. Bring to a simmer, stirring. Serve hot.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, stir together the butter, lemon zest, and lemon pepper until well combined. Heat a grill pan over medium-high heat. Grease with grapeseed oil. Brush one side of each ear of corn with the butter mixture, then add to the grill, buttered-side down. Cook until char marks appear, about 5 minutes per side. Transfer the corn to a serving platter and brush with more butter. Garnish with the parsley and serve with lemon wedges to squeeze over the corn. Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve. Enjoy!
Time 30m Yield 1 1/2 cups Number Of Ingredients 9 Steps:
Heat a large non-stick skillet over medium-high heat. Add corn and oil and cook until corn turns a light brown, stirring constantly. Remove from heat and cool for 5 minutes. Stir in peppers, onion, parsley, vinegar, lime juice and salt. Cover and let stand for 30 minutes before serving.
