Caramelized Corn With Fresh Mint Recipe (2024)

FAQs

What can you add to a can of corn to make it taste better? ›

Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.

Mix 1 stick softened butter with ½ teaspoon of cracked black pepper, 1 teaspoon cumin seeds and coarse sea salt to taste. Spread on hot, cooked corn. Blend 1 stick softened butter with 1 minced garlic clove and ½ teext> teaspoon Old Bay seasoning. Spread on cooked corn and sprinkle with more Old Bay and kosher salt.

In your mason jar, layer sugar and bruised leaves until about 3/4 full. Place a lid on your jar and shake to mix. Label your Mint Sugar with the contents and date. Put your jar in your pantry or in your pantry for ~2 weeks.

And you'll never go wrong adding a little Mexican cheese like cotija or queso fresco to a corn salad. Speaking of dairy, buttered corn is great and all, but compound butter, a.k.a. "butter stuffed with delicious things," is so great, it makes eating bad corn not only bearable, but (almost) desirable.

Put the cornmeal, milk, freeze-dried corn powder, and 2½ cups water in a small pot over medium heat; season with salt and pepper. Cook, whisking more or less constantly, until the polenta has absorbed all the liquid and thickened, about 10 minutes. Turn off the heat, and stir in the Parmesan and butter.

Flavor Enhancements

Smothering corn with butter and salt is the traditional way of serving corn on the cob. Instead, try squeezing on fresh lemon or lime juice or brush with olive oil and sprinkle on your favorite dried herb blend.

As I said above, my favorite way to top corn on the cob is simply with salt, olive oil, and a generous squeeze of lemon. You could also eat it the traditional way, rubbed in black pepper, butter, and salt.

Once cooked, stir in some cream cheese for a cheesy, creamy corn dish. Add a splash of lime juice and some chopped cilantro - perfect for serving with tacos or Mexican-inspired dishes. Top with crispy bacon pieces or crispy onions for added texture and flavor.

Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.

What do you put on corn after boiling it? ›

Boiled Corn on the Cob Serving Suggestions

The simplest way to enjoy it is with butter, salt, and pepper, but your options don't end there. Here are a few ideas for changing it up: Use compound butter instead of regular butter. Any of these 4 variations would be fantastic!

The best way to store mint is in the fridge where it will stay nice and cool. This is the case for many herbs! If your mint is in it's full form, leaves and stems in-tact, you can store it upright in a glass or plastic container. Add 1/2 an inch of water at the bottom the container to so the cut stems are able to soak.

Freezing mint leaves is the better option if you are looking to preserve the herb's aroma. To freshen up your summer drinks and co*cktails, try chopping up your mint leaves and freezing them in ice cubes. If instead you are looking for whole leaves to garnish your food, dried mint is the way to go.

You can freeze it for later use. Just remove stems, chop leaves, put them in an ice cube tray and fill with water. Chickens love mint too.

Raw corn and cooked corn are safe for dogs to eat, in small portions, in moderation, and always off the cob. Frozen corn can be a fun, crunchy food topper for dogs—just make sure to watch them as they eat it to ensure they don't choke.

You can put the corn on the BBQ, or partially cook it in salted water, then finish it on the BBQ. The higher roasting heat may help convert some of the starch back to sugar. An Indian friend likes to roll the corn in rock salt mixed with chilli flakes. You can brush the cobs with oil or butter, salt pepper.

If your corn is still hard, tough, or even chewy after it's boiled, it can be a result of two factors. For one thing, you may have over-cooked your corn. Set a time to ensure your corn isn't boiling for too long. Another reason might be the freshness of your corn.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.

Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

Polenta has a mild corn flavor. Its neutral flavor profile means it readily soaks up other flavors while cooking, such as chicken or vegetable broth, milk, butter or cheese.

How do you make frozen corn taste better? ›

Use seasonings

Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand.

The smoky-sweet flavor of roasted corn pairs well with a multitude of ingredients, including herbs, spices, smoked paprika, meats, vegetables, and cheeses. Flavors like smoked paprika, garlic powder, garlic butter, and plain old salt and pepper are only the beginning.