Italian Spiced Corn on the Cob Recipe

Sunday, July 10, 2016

One of my favorite ways to eat fresh or frozen corn on the cob is made this way. Of course you can char it on the grill also but I can eat this all year long any day of the week . It's a fabulous side dish! Steamed, boiled, grilled or even in the slow cooker!

Italian Spiced Corn on the Cob Recipe

Corn ears shucked and boiled in water, salt, two garlic cloves and 2 
basil leaves then drained  (see other methods below)
2 or 3 tablespoons Olive oil
3 tablespoons melted Butter
salt, pepper and chili powder to taste ( if you like heat add red pepper flakes)
1 tablespoon dried or fresh parsley
Parmesan cheese as much as you like
Granulated garlic gently sprinkle over the top
Brush corn with butter and olive oil. Sprinkle with seasonings, cheese and parsley. 

Grilling: wrap corn in foil with all herbs and oils garlic. Grill until corn is charred around 8 minutes on each side on high or more. Serve with chopped fresh basil on top.

Slow cooker: Either steam and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn .

Steam: Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve.

1 comment

  1. We eat so much corn on the cob in the summer---I'm so glad to have this yummy, easy recipe to shake things up!


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