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).
3 Tablespoon, melted
1⁄2 Cup (8 tbs), softened (1 Stick)
Grated parmesan cheese
1 1⁄2 Cup (24 tbs), salted
Corn on the cob
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.
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Robin is back from a corn field with loads of freshly cut corn cobs. In the video, she is preparing 2 butters that are to be served with the corns, that are freshly grilled. Also don’t miss out the before-grilling corn tips to ensure the right product.