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Roasted Corn Recipes

Updated on October 23, 2016
Zucchini, Black Bean and Rice Skillet
Zucchini, Black Bean and Rice Skillet

Zucchini, Black Bean and Rice Skillet

30 mins to make, serves 4

Ingredients

Produce

  • 1 cup Green pepper
  • 2 can Rosaritaa premium whole black bean
  • 3 cups Zucchini

Pasta & Grains

  • 2 cup Rice, instant

Oils & Vinegars

  • 2 tbsp Wessona canola oil, Pure

Dairy

  • 1 cup Cheddar and monterey jack cheese blend

Liquids

  • 1 1/2 cup Water

Other

  • 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained

Directions

  1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
  2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Roasted Corn Salsa
Roasted Corn Salsa

Roasted Corn Salsa

Ingredients

Vegan, Gluten free

Produce

  • 1 cup Cilantro, fresh
  • 8 ears Corn
  • 1 Jalapeno, red
  • 1 cup Red onion
  • 5 cups Tomatoes

Condiments

  • 1/4 cup Lime juice

Baking & Spices

  • 1 tsp Coriander seeds
  • 2 Pablano peppers, large
  • 1/2 tsp Pepper
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt
  • 2/3 cup Sugar

Oils & Vinegars

  • 1 1/2 cups Cider vinegar
  • 1 tbsp Olive oil

Nuts & Seeds

  • 1 1/2 tsp Cumin seeds

Instructions

  1. Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
  2. Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
  3. Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
  4. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
  5. Cool and ladle into airtight jars. Keep refrigerated for up to one week.

Roasted Corn with Basil-Shallot Vinaigrette
Roasted Corn with Basil-Shallot Vinaigrette

Roasted Corn with Basil-Shallot Vinaigrette

40 mins to make, serves 4

Ingredients

Vegan, Gluten free

Produce

  • 1/4 cup Basil, fresh
  • 3 cups Corn, fresh kernels
  • 1 tbsp Shallot

Baking & Spices

  • 1 Pepper, Freshly ground
  • 1/4 tsp Salt

Oils & Vinegars

  • 2 tbsp Olive oil, extra-virgin
  • 1 tbsp Red-wine vinegar

Preparation

  1. Preheat oven to 450 °F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.
  2. Make Ahead Tip: Cover and refrigerate for up to 1 day.
  3. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Oven Roasted Corn

Ingredients

Vegetarian, Gluten free

Produce

  • 1 Corn, on the cob

Baking & Spices

  • 1 Salt/pepper

Dairy

  • 1 Butter

Instructions

  1. Preheat oven to 400!
  2. Very generously season your cobs of corn with kosher salt and pepper.
  3. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!
  4. While it's cooking, turn the corn occasionally.
  5. Simple and completely amazing!!!
  6. Top off with a drop more butter fresh out of the oven!

Roasted Corn and Black Bean Salad

Ingredients

Vegetarian, Gluten free

Produce

  • 1 cup Black beans
  • 1 tbsp Cilantro
  • 1 cup Corn, roasted
  • 1 Lime, juice of
  • 1/4 Red onion
  • 1 cup Sweet cherry tomatoes

Condiments

  • 1 tbsp Honey

Baking & Spices

  • 1 cup Peppers

Instructions

  1. Mix all ingredients together and add honey, if desired, for a slightly sweet flavor

Shrimp and Roasted Corn Chowder

1 hr to make, serves 4

Ingredients

Meat

  • 4 slices Bacon, smoked

Seafood

  • 4 cups Chicken broth or chicken stock or shrimp stock

Produce

  • 2 stalks Celery
  • 4 ears Corn
  • 2 cloves Garlic
  • 1 Onion
  • 1 Stewing potato, large such as
  • 1 tsp Thyme

Pasta & Grains

  • 1/2 lb Shrimp peeled and deviend with the shells reserved

Baking & Spices

  • 1/4 cup Flour
  • 2 tsp Paprika, smoked
  • 1/2 Red pepper
  • 1 Salt

Dairy

  • 1/2 cup Cream

directions

  1. Bring the broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)
  2. Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
  3. Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
  4. Reduce the heat back down to medium, add the onion, celery and pepper and saute until tender, about 7-10 minutes.
  5. Add the garlic, thyme and paprika and saute until fragrant, about a minute.
  6. Sprinkle on the flour and cook for 2-3 minutes.
  7. Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
  8. Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
  9. Season to taste and serve garnished with the reserved bacon.

Roasted Corn Chowder

Serves 3-4

Ingredients

Meat

  • 1 Bacon
  • 4 Rashers bacon

Produce

  • 6 Baby new potatoes
  • 1 Celery, rib of
  • 1/2 bunch Cilantro
  • 2 ears Corn
  • 2 Garlic cloves
  • 1/2 Lime
  • 1 Lime, wedges
  • 1 tbsp Oregano
  • 2 Poblanos, roasted
  • 1 1/2 Red bell peppers, roasted
  • 1 Yellow onion, medium

Canned Goods

  • 1 1/4 qt Chicken stock

Baking & Spices

  • 1/4 cup All purpose flour

Oils & Vinegars

  • 1 tbsp Olive oil, extra virgin

Dairy

  • 1/3 cup Heavy cream

Beer, Wine & Liquor

  • 3 tbsp Tequila

Directions:


1. Place 1/2 corn plus both cobs into a medium pot with the stock and simmer for 40 minutes. Remove cobs, puree until smooth and strain. Place corn infused stock back into the pot and set aside.
2. In a large pot render bacon, about 4 to 5 minutes. Remove from pan and drain onto paper towels.
3. Drain all but 1 tablespoon grease from pan, add olive oil and sauté onions, garlic, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to soften. Stir in remaining corn kernels and season with salt and pepper.
4. Sprinkle vegetables with flour and stir for about 3 minutes. Continue to stir while adding the tequila to avoid any lumps forming. Next add the stock until fully incorporated. Allow the mixture to come to a hard simmer, about 5 minutes, or until the mixture thickens.
5. Reduce the heat to medium-low and stir in the herbs followed by the lime juice. Season with salt and pepper.
6. Stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, extra lime wedges and serve.

Shrimp, Avocado & Roasted Corn Salad

10 mins to make, makes 2 salads

Ingredients

Meat

  • 3 strips Bacon

Seafood

  • 1/2 lb Shrimp, large

Produce

  • 1 Avocado, pitted and diced
  • 4 cups Romaine lettuce
  • 1 Shallot, small
  • 2 ears Sweet corn, off the cob

Condiments

  • 1 Buttermilk pesto dressing
  • 1 tbsp Lemon juice

Baking & Spices

  • 1 pinch Salt and pepper

Dairy

  • 1/2 cup Buttermilk
  • 1/3 cup Fontina cheese, grated
  • 1/2 cup Mayo or greek yogurt

Other

  • 1/4 cup Pesto, homemade or storebought

DIRECTIONS:

TO MAKE THE SALAD:

  1. Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
  2. Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
  3. Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)
  4. Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

TO MAKE THE DRESSING:

  1. Whisk together all ingredients until blended. Season with salt and pepper.

Spicy Cajun Roasted Corn Salad

35 mins to make

Ingredients

Vegetarian

Produce

  • 1 lb Corn, fresh frozen
  • 1 Green or red bell pepper, red
  • 1 cup Plum tomatoes
  • 1/2 cup Red onion

Condiments

  • 1 tbsp Lime juice, fresh

Baking & Spices

  • 1 tsp Cajun seasoning
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Salt, coarse

Oils & Vinegars

  • 1 tbsp Olive oil

Dairy

  • 2 tbsp Butter

Instructions

  1. Roasted corn :
  2. Preheat oven to 450°F.
  3. Coat corn with olive oil then spread out on a large baking sheet
  4. Bake for about 7-10 minutes or until some kernels begin to brown
  5. In a large skillet, melt butter over medium heat.
  6. Add red onion, bell pepper, cayenne, salt, cajun seasoning, Cook for about 5 minutes
  7. Add corn, stir in tomatoes and lime juice. Cook for about 7-10 minutes
  8. Serve

Roasted Corn Queso Fundido

30 mins to make, serves 4

Ingredients

Vegetarian, Gluten free

Produce

  • 1 tbsp Cilantro
  • 2 cups Corn, fresh or frozen
  • 1 Jalapeno
  • 1 Onion, small

Condiments

  • 1 tbsp Lime juice
  • 1 tbsp Mayonnaise

Baking & Spices

  • 1/2 Red pepper
  • 1 Salt and pepper

Dairy

  • 1 tbsp Butter
  • 1/2 lb Monterey jack cheese

directions

  1. Melt the butter in a heavy skillet over medium-high heat, add the corn, onion, jalapeno and red pepper toss and let it sit until slightly charred, mix it up and let it char again, about 6-10 minutes.
  2. Mix the cheese, mayo, lime juice, salt and pepper, place back into the pan and cook over medium-low heat until the cheese has melted before enjoying while warm topped with cilantro!

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