String and break beans; cook until beans are soft enough to mash; drain.
Put in gallon jar or crock and add 1/2 cup pickling salt.
Cover with cold water.
Weight down with something heavy enough to keep beans under water.
Let set for 8 to 10 days.
Boil corn on cob.
Pickle in jar using same amount of salt and water. Drain; after 8 to 10 days, cut corn off cob and mix with beans. Heat beans and corn mixture until hot all the way through.
Pack in hot jars and seal.
Process in canner in boiling water 15 minutes.
Dissolve
salt
and
sugar
in a little hot water.
Add cold water.
Blanch
corn on cob; cool thoroughly and cut from cob. Pack
corn
in
freezer bags; add enough brine to barely cover corn.
Seal and put in freezer.
To serve, add butter to season.
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
Enjoy.
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
b>corn on the cob with a small pat of salted butter. (Some corn on the cob
ix all of ingredients for the glaze in a
Preheat an outdoor grill for medium-high heat.
Spread 1 teaspoon butter onto each corn on the cob; top each with 1 teaspoon Parmesan cheese, 1/4 teaspoon paprika, salt, and pepper. Wrap each corn on the cob with aluminum foil.
Grill until corn is tender, about 10 minutes each side.
the bottom of the corn without removing the husks.
Prepare grill or heat oven to 375\u00b0.
In small bowl, stir together all ingredients except corn.
Spread about 1 tablespoon butter mixture evenly over each ear of corn.
Wrap tightly in heavy-duty double thickness aluminum foil, sealing well.
Place on grill rack directly over coals or low flame, turning every 5 minutes for 20 to 25 minutes or until tender.
If baking, place foil-wrapped corn on jelly roll pan.
Bake 40 to 45 minutes or until heated through.
For perfect corn, before soaking, peel back the
usks intact).
Place the corn cobs with the silks removed
Remove husk from corn.
Lay each ear of corn on a piece of foil large enough to wrap around it.
Brush lightly with teriyaki baste and glaze.
Wrap foil around corn and seal edges.
Cook on a grill for 20-30 minutes or until corn is tender.
Turn frequently.
(Or bake on a baking sheet at 325F for 30 minutes, turn 1 time.)
Mix all spices together in a small dish.
Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
Put the corn on the foil and broil on high.
Check corn frequently, turning every 1-2 minutes to avoid burning.
Corn will be done after about twelve minutes of cooking.
Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
Serve with lime wedges, squeezing juice over entire cob just before eating.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all ingredients for desired seasoned butter in small bowl; mix well.
Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (20 to 25 minutes).
Roast the corn on a charcoal grill just until tender and you have nice grill marks.
Liberally spread mayo on piece of bread.
Roll hot ears on the bread.
Sprinkle parmesan cheese on.
Sprinkle cayenne pepper on (to taste).
Roast corn on the bbq or in the oven.
mix together chili powder, salt and pepper.
(You can boil it too but it's not as good).
coat in mayonnaise. (roll the corn in it to get an even layer).
Coat in cheese. (It'll stick to the Mayo).
sprinkle all over with chili powder mixture.
sprinkle with lime juice, to taste.
nto foil. Place ears of corn on banana leaves and spread margarine
Soak corn in husks in cool water for about 4 hours.
By standing corn on end
(vertically)
and
wedging
tightly in a bucket you can keep them covered with water.
Fill large pot half full with water. Add spice. Bring to boil.
Add:
New potatoes that have been sliced at 1/4 inch. Cook for 4 to 5 minutes.
Kielbasa, sliced at 1/4 inch slices.
Add to potatoes and cook another 7 minutes.
Corn on Cob, whole or halved add to previous ingredients.
Cook for 7 minutes.
Shrimp, not peeled, add to previous ingredients.
Cook for no more than 4 minutes or until pink. Watch closely.
Mix in big bowl. Serve with butter, sauce and good crusty bread.
wrap corn in a paper towel, wet cob in husk,.
microwave 1 minute turn, then 1 min more.
return to the sink,
peel back husk, twirl the top of silk and pull silks straight up and off corn to a clean finish.
smother in butter. delicious.