Best 9 Baked Corn Chive Millet Recipes

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Baked corn chive millet is a hearty and flavorful dish that is perfect for any occasion. With its combination of sweet corn, savory chives, and nutty millet, this dish is sure to be a hit with everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, baked corn chive millet is the perfect recipe.

Here are our top 9 tried and tested recipes!

CREAMY CORN AND MILLET



Creamy Corn and Millet image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.

BUTTERED CORN WITH CHIVES



Buttered Corn with Chives image

Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

4 ears corn, shucked
1 tablespoon unsalted butter
Salt and pepper
Chopped fresh chives

Steps:

  • Place corn on a large piece of parchment-lined foil. Top with butter; season with salt and pepper. Fold into a tight packet and grill over medium-high until corn is tender, 8 to 10 minutes. Sprinkle with chives.

MILLET CAKES WITH BASIL PESTO



Millet Cakes with Basil Pesto image

These millets cakes are easy to prepare and take only minutes to cook. Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains and is a perfect in a gluten-free diet. When you're making the millet recipe below you might think you made it wrong because it's very sticky. Don't fret, you made it perfectly! The millet needs to be a little sticky in order to form the patties.

Provided by Catherine McCord

Categories     appetizer

Time 1h

Yield About 16 millet cakes

Number Of Ingredients 15

1/3 cup millet
1/4 cup chopped carrots
1/4 cup chopped onions
1/4 cup chopped red bell peppers
1 clove garlic, sliced
1/2 teaspoon Italian seasoning
2 teaspoons olive oil, plus more for frying
1 large egg, beaten
Basil Pesto, recipe follows, for serving
2 cups fresh basil
1/4 cup olive oil
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 teaspoon kosher salt
1 clove garlic

Steps:

  • Cook the millet according to the package directions until cooked through and fluffy. Let cool.
  • Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
  • Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
  • Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
  • Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
  • Serve the millet cakes with the basil pesto.
  • Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.

CREAMY CORN WITH CHIVES



Creamy Corn with Chives image

Categories     Food Processor     Dairy     Vegetable     Side     Backyard BBQ     Corn     Summer     Chive     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 ears corn, shucked
1 teaspoon kosher salt
3/4 teaspoon cornstarch
Pinch of sugar (optional)
1/4 cup finely chopped onion
2 tablespoons unsalted butter
1/3 cup water
2 tablespoons minced fresh chives

Steps:

  • Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
  • Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
  • Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
  • Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.

ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER



Roasted Ears of Corn with Basil Chive Butter image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 48m

Yield 12 servings

Number Of Ingredients 8

12 ears corn, shucked
Basil Chive Butter, recipe follows
Grey salt
4 cups firmly packed fresh basil leaves
1/8 teaspoon powdered ascorbic acid (vitamin C)
Sea salt, preferably gray salt
2 sticks (16 tablespoons unsalted butter), at room temperature
Freshly ground pepper

Steps:

  • Preheat a grill to high.
  • Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
  • Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
  • Refrigerate until firm enough to shape into a log.

BAKED CORN WITH CHIVES SAUCE



Baked Corn With Chives Sauce image

Make and share this Baked Corn With Chives Sauce recipe from Food.com.

Provided by Lorac

Categories     Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (12 ounce) cans corn, drained
1 (4 ounce) container whipped cream cheese with chives
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • Preheat oven to 325°F.
  • Combine all ingredients in a 1 quart casserole.
  • Cover and bake 45 minutes.

Nutrition Facts : Calories 183.7, Fat 2.2, SaturatedFat 0.3, Sodium 174.3, Carbohydrate 42.7, Fiber 4.8, Sugar 5.4, Protein 5.7

CORN CHIVE PUDDING



Corn Chive Pudding image

Categories     Milk/Cream     Dairy     Egg     Side     Bake     Christmas     Vanilla     Corn     Winter     Chive     Nutmeg     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

two 10-ounce package frozen corn kernels, thawed
1/4 cup sugar
1 1/4 teaspoons salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 tablespoons all-purpose flour
1/4 cup chopped fresh chives
a pinch freshly grated nutmeg
Garnish:
Garnish: 3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
  • In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
  • In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.

CHIVE 'N' GARLIC CORN



Chive 'n' Garlic Corn image

Our Test Kitchen created this fresh tasting corn side dish as a great way to dress up frozen corn.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen corn, thawed
1/2 cup finely chopped onion
2 tablespoons butter
1/4 cup minced chives
1/2 teaspoon minced garlic
1/8 teaspoon salt
Pepper to taste

Steps:

  • In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender. Stir in the chives, garlic, salt and pepper.

Nutrition Facts : Calories 159 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

Tips:

  • Choose fresh, sweet corn for the best flavor. If using frozen corn, thaw it completely before using.
  • Use a sharp knife to cut the kernels off the cob. This will help to prevent the kernels from becoming mashed.
  • Be sure to cook the millet until it is tender and fluffy. This will take about 20-25 minutes.
  • Add the corn, chives, and cheese to the millet mixture once it has cooled slightly. This will help to prevent the cheese from melting and becoming gooey.
  • Serve the corn chive millet immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Corn chive millet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover corn on the cob. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home.

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