Corn on the cob recipe
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Total: 20 min Diners: 2
It is clear that this recipe could be made with previously cooked corn on the cob, those that are sold packaged and are the easiest to find in Spanish supermarkets, to make it an even simpler recipe but I must admit that you will gain a lot if you go ahead and cook your own corn on the cob, something that is really very easy. Actually, cooking corn at home is as simple as getting fresh corn on the cob and cleaning it well of all those outer hairs, cutting off the ends to square it up to everyone’s taste and then simply placing it in boiling salted water until it’s nice and tender.
Ingredients
Corn on the cob, 2 u Butter, 100 g Rosemary, 2 teaspoons Salt, 1 teaspoon Parmesan, 2 tablespoons Olive oil, 1 teaspoon Fresh cilantro, a few leaves
Nutritional properties of corn
According to the Spanish Nutrition Foundation, “they contain mainly complex and simple carbohydrates. The protein is of special interest to celiacs because it is gluten-free, but on the other hand it is deficient in lysine and tryptophan.
The fat content is very low. Although it does not provide large amounts of vitamins, folates stand out. It presents a particularity with respect to other cereals and is its content in b-carotenes —precursors of the vitamin A— and in another carotenoid that is the zeaxanthin to which it owes the yellow color that it possesses. The white corn variety lacks both.”
The arrival of corn in Spain
Corn arrived in Spain with the first voyages of Columbus; however, as it is used today in the Western world, it is a development of farmers on the American East Coast.
Today, thanks to canning, corn can be found at any time of the year, but fresh corn on the cob will be typical of the months of June, July, August and September. Fresh corn is delicate in terms of conservation and should be refrigerated immediately after harvesting, otherwise it quickly loses its characteristic sweet flavor.
How to make corn on the cob with cheese
Everyone’s imagination is all it takes to turn this very American garnish into a starter or appetizer to be like a rodent enjoying the contrasts that you put on top. In this case the choice has been a rosemary butter very easy to make – and here you can note that if it is not rosemary you can use any spice, of course – and the salty point of Parmesan cheese. I finished them with cilantro because I like the freshness of the herb, finding a little leaf every now and then is cool, but you could also use basil, dill or whatever you like.
Step 1
The first thing to do if you have fresh corn on the cob is to remove the outer leaves and all the little hairs that may have and give a cut on both sides to leave the cob as everyone likes, actually we could also leave intact the smallest part to make it look even more homemade.
Step 2
Bring plenty of salted water to a boil in a large pot and once it starts boiling, add the corn on the cob and let it cook for about 15-20 minutes, until the corn is very tender and juicy. We will remove then and we will let drain. The cobs can be consumed as they are or continue with the recipe. This would also be the time to shuck the cob if we want the corn for any salad or other dish.
Step 3
While the corn on the cob is cooking, mix the butter with the rosemary and salt, it is very simple, and then put it in the fridge wrapped in plastic wrap giving it the shape you want. Keep in mind that if you put it in a pie dish you will have to cover the bottom of it also with film to be able to remove the butter later without having to destroy it.
Step 4
To finish this appetizer we will put the corn on the grill or barbecue hot, brushed with a little oil to brown it evenly, and we will turn it over so that it is toasted on all sides, adding a little salt.
Step 4
When it is perfectly golden brown, just cut a few pieces of the butter that will have hardened in the fridge and put them on top of the hot cobs, so that it melts little by little. Finish with grated Parmesan cheese and coriander leaves to taste.
