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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Delicious and Different Corn on the Cob Recipes

Delicious and Different Corn on the Cob Recipes

Corn on the cob is the quintessential summertime treat. Spice up your summer meal routine with these daring, and delicious, grilled corn on the cob recipes!

Chili Lime Corn on the Cob

Ingredients:
4 ears sweet corn in husks
3 tablespoons unsalted butter
1 teaspoon finely grated lime zest
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
In a small bowl, combine butter, lime zest, chili powder, garlic, salt, and pepper. Set aside. Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn. Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string. Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel. Spread the butter mixture evenly onto corn. Replace the husks and grill for about 25 minutes, or until tender, turning about every five minutes.

Maple Chipolte Corn on the Cob

Ingredients:
4 ears sweet corn in husks
1/4 cup butter
1/4 cup real maple syrup
3 cloves garlic, minced
1 tablespoon chipolte sauce
Salt to taste

Directions:
In a small saucepan, combine the butter, syrup, garlic, chipotle sauce, and salt and simmer over low heat until bubbles form. Remove from heat and set aside. Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn. Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string. Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel. Spoon about 2 teaspoons of maple glaze onto the one side of a corncob and cover the glaze with the husk. Spoon another two teaspoons of maple glaze onto the other side of the corn and close the husks all around the corn, squeezing it tightly to distribute the glaze. Grill for about 25 minutes, or until tender, turning about every five minutes.

Curried Corn on the Cob with Goat Cheese

Ingredients:
4 sweet corn ears in husks
1/2 cup crumbled goat cheese
2 teaspoons sugar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn. Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string. Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel. Grill for about 25 minutes, until tender, turning about every five minutes. In a small bowl, combine goat cheese, sugar, curry powder, salt and pepper. Spread over warm corn.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.