Iowa Sweet Corn

I don't know about you but here at the Van Cleave household we are corn crazy! Once sweet corn hits the corner about 8 blocks from our house we are regular attenders. There's nothing better then hot, buttery sweet corn! I found there are many ways to cook corn on the cob. Here are a few recipes that the Van Cleave's recommend.


Grilled Corn On The Cob:

Cook Time: 25 minutes
Ingredients:

* 8 ears corn
* butter, softened
* crumbled cooked bacon
* chopped chives

Preparation:
Pull back corn husks and remove silk. Place corn in cold water for 20 minutes; drain. Spread softened butter over corn; replace husks. Roast on grill for 20 to 25 minutes, or until tender. Serve with chopped chives and crumbled bacon, along with additional butter.

Baked Corn On the Cob:

Cook Time: 25 minutes
Ingredients:

* 4 to 6 ears fresh corn
* melted butter
* 1/3 cup diced sweet red bell pepper or roasted red bell peppers
* ground black pepper, to taste

Preparation:
Remove husks and silk from ears of corn. Place each ear of corn on a piece of heavy duty foil then brush with melted butter. Sprinkle about 2 to 3 teaspoons of diced red pepper over each ear of corn. Sprinkle lightly with ground black pepper. Wrap foil around corn and twist each end. Bake at 450° for 25

Flavored Butters for Sweet Corn:

Chili Butter
1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt

Sun-dried tomato butter
1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped