|Herbs & Spices:Gourmets Guide|
|by Karen Farrington|
This is a comprehensive and inspirational guide to the wonderful array of natural aromas and tastes provided by herbs and spices.
11 - 20 of 99 for herbs for corn
Dissolve yeast in ... tablespoon sugar. Proof for 10-15 minutes. Stir ... Gradually beat in corn meal and enough ... with knife and slide bread from can.
Remove husks and silks from corn just before cooking. ... in butter and herb mixture and wrap ... hood down, turning several times for about 30 minutes.
Pull back husks from corn, leaving husks ... hot coals 30 minutes or bake at 400 degrees for 25 minutes. Remove husks or pull husks back, and tie in knot.
About 40 minutes ... husks back from corn to remove silk, ... back on each ear of corn and arrange corn on platter. Dip ear of corn in herb butter to eat.
Barbecue. (Or oven ... each ear of corn on a large ... dill, salt and pepper. Brush on corn. Wrap ears in foil. Barbecue 15 to 20 minutes. Bake 30 minutes.
Cream butter until fluffy. Add herbs and mix well; ... and chill. Remove corn husks and silk, ... corn, plus room for sealing. Coat each ... and seal in foil.
Preheat oven to ... each ear of corn, reserving remaining ... sheet. Bake corn for 30 minutes. Untwist ... with a small amount of remaining butter mixture.
Mix all ingredients ... each ear of corn in mixture. Wrap in foil, ... Bake at 350 degrees for 20 minutes or until tender, unwrap. Sprinkle with cheese.
In Dutch oven ... to boil. Add corn; cover and ... all butter ingredients. Brush ears with herb butter. Serve with remaining butter. Yield: 10 servings.
Place all ingredients, except buttermilk and oil in screw-top jar. Shake. Add oil and buttermilk. Shake well. Refrigerate. Makes 1 cup dressing.
top of page