|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 20 for corn silk
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Fresh corn on the cob with shucks and silks Here is a ... will have a perfectly cooked ear of delicious corn, silk free, waiting for some melting butter!
Preheat broiler to ... and salt. Brush corn ears with the ... powder, and 1/8 teaspoon each ground cumin and ground red pepper (cayenne). Serves: 4 portions o
Cut the kernels of corn from the cobs, ... medium heat until tender, about 10 minutes (or until heated through if canned corn is used). Stir in the cream.
This is the ... and serve fresh corn! Try it ... sugar, 1/2 teaspoon salt and 1/4 cup dried milk to each cup of water. Drain the corn well before serving.
IN saucepan, melt ... each ear of corn on a 12 ... leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes.
Arrange corn on platter and ... to 2 minutes. Husk and remove silk before serving. In bowl, mash together butter, parsley, and Tabasco. Serve with corn.
Turn back corn husks, don't remove. Remove silks with stiff brush, ... turning corn often. Remove husks and serve with butter, salt and pepper, as desired.
Blanch corn until cob will ... pack in cartons. Mix sugar, salt, and water and pour this brine over the corn. Freeze. This freezes good on the cob also.
Blanch ears of corn in large kettle ... time, add a small amount of water and seasoning. Simmer to desired temperature and degree of tenderness desired.
In saucepan melt ... each ear of corn on a 12 ... expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes. Makes 6 servings.
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