Remove corn from the cob using a sharp knife.
Chop red bell pepper and green onion tops.
Melt butter in large frying pan.
Add all ingredients to hot pan.
Stir fry over high heat for 5-6 minutes.
Do not overcook. Do not saute! Veggies should be crisp.
Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
Serve at room temperature.
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.
b>corn off the cobb in a soft downward motion. After cutting corn scrap cobb for
Clean and wash corn on the cob.
Cut the corn off the cob. Measure out corn and add rest of the other ingredients.
Bring to a boil for 3 minutes.
Cool and then package and freeze.
ULL boil again; cook the corn JUST until the cobs turn a darker
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.
>corn on the cob with a small pat of salted butter. (Some corn on the cob
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.
b>off the silk and throw out. Stand corn up in a bowl cover the
00b0F.
Shuck ears of corn; rinse to remove silks; place
o the cob.
Remove the silk from the corn cob and re-cover the corn with the husk
ur ears of corn into a large
Trim off about 1 inch from the end of the cob (the end that the silk is
>the \"silks\" from the cornhusks (keeping the husks intact).
Place the corn cobs with the
br>Pull off the husks and silks and boil the corn cobs in a
Cut corn off the cob.
Mix together corn, soup, bouillon, pepper and 1/3 of Durkee onions.
Add 1/2 can water.
Put into 1 to 1 1/2-quart dish.
Top with remaining onions.
Bake 20 minutes at 350\u00b0.
Cover loosely with foil.
Keeps down overbrowning of onions.
Take the husks and silk off the corn.
Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes. If it's a little watery add the corn starch to thicken and cook an additional 5 minutes.
50\u00b0F.
Take the corn and pull the husks back being careful
Cut corn from cob and scrape cob; set aside.
Melt butter in large skillet.
Add chopped onion and cover. Stir once or twice until onion is translucent.
Add corn and milk if corn is dry. Cover and heat through.
Season to taste.
Sprinkle with cheese if desired.