Corn on the Cob - Two fantastic recipes.
EatyourVeggiesandotherSideDishes

Delicious recipes for Caramel Corn on the Cob and Italian Corn on the Cob - plus, the easiest and best way to prepare corn (no shucking required).

Ingredients:

For Caramel Corn on the Cob (good for about 8 ears):

3 tablespoons butter, melted

1 tablespoon brown sugar

3 tablespoons Butterscotch Schnopps

1/4 teaspoon EACH salt and pepper

 

For Italian Corn on the Cob (good for about 8 ears):

1 stick butter, softened

2 tablespoons tomato paste

1 teaspoon dried oregano

1 1/2 cups grated Parmesan cheese, salted

Recipe:

To roast corn:  Soak ears in water for about an hour.  Grill on high for 15-20 minutes, turning several times, until husk is charred.

Meanwhile, prepare butters:  For Caramel Corn on the Cob, simply stir in brown sugar, Schnopps and salt and pepper into the melted butter and brush on corn.  For Italian Corn on the Cob, mix together in a small dish, butter, tomato paste and oregano.  Transfer to small plate.  Mix cheese together with a little salt on another plate.  Roll corn in tomato butter, then in cheese.