Simple way to spice up corn kernels to make it like like Boston Market?!
I need to spice up a can of corn, Hopefully make it taste they way it does at Boston Market or just something to make it yummy!.Www@FoodAQ@Com
Answers:
Add 1 tablespoon of butter, some garlic powder, a bit of salt and black pepper and a dash of Cayanne or tabasco if you like spice!. Or you can add in some chopped tomato, green pepper, some black beans and make it a mexican type corn dish too!.Www@FoodAQ@Com
Better Than Grannie's Creamed Corn
Recipe courtesy Alton Brown
Show: Good EatsEpisode: Ear Apparent
Ingredients
* 1/2 onion, diced
* 1 tablespoon butter
* 2 pinches kosher salt
* 8 ears fresh corn
* 1 sprig fresh rosemary, bruised
* 1 tablespoon sugar
* 1/4 teaspoon turmeric
* 2 tablespoons yellow cornmeal
* 1 cup heavy cream
* Fresh ground black pepper
Directions
In a saucepan over medium heat, sweat the onion in butter and salt until translucent!.
In a large mixing bowl, place a paper bowl in the middle of the bowl!. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go!. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob!.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened!. Add the rosemary!. Sprinkle the corn with the sugar and turmeric!. Stir constantly for about 2 minutes!. Sprinkle the cornmeal onto the corn, using a whisk to combine well!. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes!. Remove the rosemary!. Season with freshly ground black pepper!.
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Recipe courtesy Alton Brown
Show: Good EatsEpisode: Ear Apparent
Ingredients
* 1/2 onion, diced
* 1 tablespoon butter
* 2 pinches kosher salt
* 8 ears fresh corn
* 1 sprig fresh rosemary, bruised
* 1 tablespoon sugar
* 1/4 teaspoon turmeric
* 2 tablespoons yellow cornmeal
* 1 cup heavy cream
* Fresh ground black pepper
Directions
In a saucepan over medium heat, sweat the onion in butter and salt until translucent!.
In a large mixing bowl, place a paper bowl in the middle of the bowl!. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go!. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob!.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened!. Add the rosemary!. Sprinkle the corn with the sugar and turmeric!. Stir constantly for about 2 minutes!. Sprinkle the cornmeal onto the corn, using a whisk to combine well!. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes!. Remove the rosemary!. Season with freshly ground black pepper!.
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If you have a green bell pepper (add red as well if you have it)!. You can saute the pepper in a small amount of butter!. Add your drained corn and heat!. This is good!.Www@FoodAQ@Com
After cooking, add a bit of butter, some lime juice, and some chili powder!.Www@FoodAQ@Com
I would dice up different color bell peppers, add butter, salt, pepper and maybe some chili powderWww@FoodAQ@Com