|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.
41 - 50 of 154 for corn on the cob
Select clean bright red cobs. Place in ... and strain. Save the liquid and throw ... into jelly jars and seal. This tastes a lot like apple, but better.
Rub butter all over corn, cook on high 2 minutes. Roll and cook 2 more minutes. Salt and eat. Add more butter if desired.
Soak the clean cobs in water for ... food coloring with the Sure Jell. Follow the basic jelly recipe on the Sure Jell instructions to complete the jelly.
In small bowl, ... In medium saucepan, cook corn as directed on package. To serve, brush 1/2 to 1 teaspoon of sauce on each ear of cooked corn. Serves 6.
Remove kernels; boil cobs in water to ... glasses. Makes about 5 medium glasses. This is a clear jelly; add food coloring if desired. Tastes like honey.
Boil broken cobs in water for ... sure-jell and bring to rolling boil, stirring constantly. Boil 2 to 3 minutes or until jellied stage, stirring constantly.
Arrange ribs in ... x 8 inch) and place corn in center of dish. Pour barbecue sauce over ribs. Cover with plastic wrap. Microwave 30-40 minutes on High.
Tear aluminum foil to cover ear of corn. Spread just ... coat ear. Dust the ear with onion ... aluminum foil. Cook on grill until tender ... or steak on grill.
Prepare grill or ... all ingredients except corn. Spread about ... sealing well. Place on grill rack directly ... to 45 minutes or until heated through.
Pull back small ... amount of butter on corn. Put husks ... Leave on grill 15-30 minutes. Corn won't burn too fast. Be careful very hot when husking corn.
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