Best 6 Savory Corn On A Stick Recipes

SAVORY CORN ON A STICK

Steps:

• Husk corn, remove silk and cut each ear in half. Use metal skewer or ice pick to make a hole through center of one end of each piece of corn. Insert bamboo skewers through corn.
• Brush corn with Italian dressing. Place corn in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent.
• Microwave on High 9 to 14 minutes, rotating dish 1/4 turn every 5 minutes, until tender. Let stand 5 minutes. Sprinkle with cheese before serving.

GRILLED CORN ON A STICK

Steps:

• Preheat a grill or grill pan for cooking at medium-high heat.
• Insert a 6-inch caramel apple skewer a couple of inches into the base of each ear of corn. Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Meanwhile, mix together the mayonnaise, smoked paprika, lemon zest and juice and 1/4 teaspoon salt.
• Slather the seasoned mayonnaise all over the corn and sprinkle with the Parmesan. Dust lightly with chipotle powder and serve.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

SWEET AND SAVORY GRILLED CORN

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

ROASTED CORN ON A STICK

Steps:

• Heat a large cast-iron skillet or griddle over medium-high heat. Rub the corn generously with olive oil, and season with seasoned salt to taste. Cook the corn, in batches, until it's cooked through and lightly charred on all sides, rotating, for about 6 to 8 minutes. When it's cool enough to handle, push a wooden skewer into the cob of each ear of corn to make a handle.
• Meanwhile, mix the mayonnaise, chile powder, cayenne, and salt and pepper to taste in a small bowl. Brush the hot corn with the mayonnaise mixture.

SAVORY CORN MUFFINS

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
• Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
• Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
• Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.