Best 6 Horseradish Corn On The Cob Recipes
Horseradish corn on the cob is a delicious and easy-to-make side dish that is perfect for summer cookouts or potlucks. The combination of spicy horseradish and sweet corn is sure to please everyone at the table. This dish can be made with fresh or frozen corn on the cob, and it can be cooked on the grill, in the oven, or on the stovetop. No matter how you choose to cook it, horseradish corn on the cob is sure to be a hit.
Here are our top 6 tried and tested recipes!
BUTTERY HORSERADISH CORN ON THE COB
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. -Trish Loewen, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 732mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
CORN-ON-THE-COB WITH SEASONED BUTTERS
Make and share this Corn-On-The-Cob With Seasoned Butters recipe from Food.com.
Provided by Stacky5
Categories Corn
Time 30m
Yield 8 ears, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Combine all ingredients for desired seasoned butter in small bowl; mix well.
- Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
- Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (20 to 25 minutes).
Nutrition Facts : Calories 276.6, Fat 18.3, SaturatedFat 11.1, Cholesterol 45.8, Sodium 205.8, Carbohydrate 29.7, Fiber 3.6, Sugar 4.9, Protein 4.3
CORN ON THE COB WITH HORSERADISH-DIJON BUTTER SAUCE
Mmmmm! From a flyer included with our organic produce delivery. I was hoping to test this recipe substituting fresh horseradish for jarred but for some unknown reason couldn't find any at the store. Prepare the corn on the cob using your favorite method. For this particular recipe I cooked the corn in a large pot of water, but grilling the cobs would work wonderfully, I have no doubt.
Provided by COOKGIRl
Categories Corn
Time 15m
Yield 8 ears of corn
Number Of Ingredients 7
Steps:
- Cook the ears of corn as suggested in *Steps #4 and #5.
- Sauce: combine ingredients and mix well.
- For each ear of corn, spread on approximately 1 tablespoon of the sauce.
- *Note: For stove top directions to cook corn, bring large pot of water to boil. Add the prepared corn cobs to the water, cover and simmer for approximately 10-12 minutes.
- If grilling corn, spread sauce on cobs, wrap tightly in foil and grill. Or, grill corn directly on the grill basting on the sauce as the ears cook.
Nutrition Facts : Calories 232.6, Fat 13.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 220.7, Carbohydrate 30.1, Fiber 3.5, Sugar 4, Protein 4.2
HORSERADISH CORN ON THE COB
Sweet yellow tender ears of corn are enticing with a horseradish mustard butter. Tip: Horseradish butter can be used as a spread for sandwiches or vegetables.
Provided by Michele O'Sullivan
Categories Corn Side Dishes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet.
- Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 23.6 g, Cholesterol 30.5 mg, Fat 12.7 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 325 mg, Sugar 3 g
HORSERADISH CORN ON THE COB
Sweet yellow tender ears of corn are enticing with a horseradish mustard butter. Tip: Horseradish butter can be used as a spread for sandwiches or vegetables.
Provided by Michele O'Sullivan
Categories Corn Side Dishes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet.
- Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 23.6 g, Cholesterol 30.5 mg, Fat 12.7 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 325 mg, Sugar 3 g
Tips:
- Choose fresh corn on the cob: Look for ears with bright green husks and tightly packed kernels.
- Remove the husks and silks: Peel back the husks and remove the silks from the corn. You can use a vegetable brush to help remove the silks.
- Boil the corn: Bring a large pot of salted water to a boil. Add the corn and cook for 3-5 minutes, or until the corn is tender.
- Make the horseradish butter: In a small bowl, combine softened butter, grated horseradish, lemon juice, salt, and pepper. Mix until well combined.
- Serve the corn: Slather each ear of corn with horseradish butter and sprinkle with chopped parsley.
Conclusion:
Horseradish corn on the cob is a delicious and easy side dish that is perfect for summer barbecues and potlucks. The horseradish butter adds a zesty kick to the corn, and the parsley adds a fresh, herbaceous flavor. This dish is sure to be a hit with everyone at your next gathering.
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