Cooler corn on the cob & savory toppings - KMSP-TV

Cooler corn on the cob & savory toppings

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Cooking Mom Amy Hanten shows you how she prepares her sweet corn.

CORN PREP

Ingredients:
Corn on the cob
Boiling water (at least 2 quarts of boiling water per dozen ears of corn)

Directions:
Husk and clean all the corn. Place in the bottom of a very clean large insulated picnic cooler.
Pour the boiling water over the corn. Close the lid and let set for 20 minutes.
Drain the water out.

TOPPINGS

Clinantro Lime Butter

Ingredients:
1 stick unsalted butter, softened
1/4 cup chopped cilantro
1/4 teaspoon salt
1 teaspoon lime zest

Directions:
Place the butter, cilantro, salt, and lime zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm with cooked corn on the cob.

Basil Parmesan Butter

Ingredients:

1 stick unsalted butter, softened
3 tablespoons chopped basil
¼ cup grated Parmesan cheese
1/4 teaspoon fresh ground black pepper
1/4 teaspoon granulated garlic

Directions:
Place the butter, basil, cheese, garlic and pepper in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve warm with cooked corn on the cob.

Lemon Basil Butter

Ingredients:

1 stick unsalted butter, softened
4 teaspoon chopped parsley
4 teaspoon chopped basil
1/4 teaspoon salt
1 teaspoon lemon zest

Directions:
Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm with cooked corn on the cob.

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