Sentences with phrase «cob then»

At this loved - by - locals weekly event, students and families gravitate downtown to pick up containers of Hayashi's super-sweet strawberries or fresh roasted corn on the cob then catch up with friends.

If you're a fan of a nutty, savoury cob then get the sesame at the ready.

Not exact matches

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

Just slice off the kernels and then run the dull side of the knife down the cob to release any juices.

Allow corn to cool slightly, then slice kernels off cob and toss in dressing to coat.

You shuck the corn and remove all the juicy little kernels by holding the corn upright with one hand and carefully sliding your knife down the cob (a few might fall on the floor and then you might step on them and get corn juice all over your feet, it's okay, just let it happen).

The «cream» is achieved by cutting only the tops of the corn kernels from the cob, and then scraping the cob hard to free the remaining corn bits and milky juices.)

If you've ever had Mexican corn on the cob, then you know how simple it easy to turn a standard ear of corn into an amazing, flavorful treat that will have your taste buds screaming with joy.

Boil the corn briefly then using a knife cut it off the cob.

Then I think of fresh green beans and grilled zucchini and corn on the cob smothered with butter and a crisp watermelon fresh from the patch...

Remove the kernels from the corn by slicing off the bottom to make an even surface then stand the corn upright and move your knife down the cob removing the kernels on all sides.

If you were using fresh Summer corn cut right from the cob, then I would agree, the sugar would be unnecessary.

Corn on the cob is roasted on a stick, then covered with crema, crumbly queso fresca cheese, chile powder, and lime.

If you've tasted fresh summer corn, just picked and straight off the cob, then you understand.

Corn on the cob slathered with creamy citrus, garlic & paprika rub; then grilled & topped with cilantro & queso fresco.

Use a sharp knife with a thin blade to slice the corn kernels from the cob; for best results (and to prevent kernels from taking flight), slice a few rows off an ear, lay it flat on the cutting board, then slice off the remaining corn.

If you don't have a steamer, I put a cooling rack in the bottom of a deep pan (I usually cook corn on the cob in it) and fill the pan to just under the rack, put a couple tablespoons of chopped garlic and some diced onion, and then cut up the head of cauliflower and drop that in, put on the lid and turn up the heat.

Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob.

Then, using a sharp knife, cut downwards to release the kernels from the cob.

Then stand each half - cob cut end down before you use a knife to slice the kernels off one side, and repeat all the way around the cob.

Remove the cob, then pour the hot mixture into a large bowl.

It feels odd to be writing about fresh, snappy corn - on - the - cob in a week when the thermometer began at 99 °F on Saturday (ironically, the hottest day of the year — in September) and then plummeted to the 60's, where it's lingered ever since, drizzly and gray.

There's the typewriter method (moving horizontally across the cob, then making a loud «DING» sound when you hit the end).

Brush each corn on the cob with a little oil and then wrap each corn on the cob in aluminum foil and place them on the grill.

Slice the roasted corn from the cob and combine with the peppers, shallots, cabbage and then mix in the oil and the juice from the half a lime

Then scrape all the corn off the cob and place it in a bowl.

Elote is made by boiling or grilling corn on the cob, sometimes with the Mexican herb epazote, slathering it with butter and mayonnaise then rolling it in cheese like Cotija or Parmesan and sprinkling it with chile powder and a squeeze of lime.

Organic grapes, Kale Chips, Cheddar Bunnies, Corn on the Cob [she licked the butter and sea salt off the corn and then ignored it... because, toddlers] and another Watermelon fix

Then using a sharp knife slice down along the cob to cut off the kernels.

If you want to use fresh corn, you can cut the corn off the cob after cooking it (boil lightly), and then grating the ear of corn for whatever's left.

Massive salad and a fruit smoothie for lunch or a frozen banana and almond milk smoothie, carb snack like sushi with vegetables or a cob or corn in the arvo then carbs and salad for dinner.

Towards the end of the growing season, I buy extra and cut the kernels from the cob once I've cooked them, then freeze them so we can enjoy them over the fall and winter months.

Set aside to cool for several minutes and then cut corn off cob and place into a large bowl.

Steam corn in a pot for ~ 15 minutes, then remove ears from the cob.

Then I saw the Rocky road fluff recipe and will be making it tonight to go along with grilled ribs, corn on the cob, and baked grilled veggies.

A food might contain 40 % corn but if the manufacturer divides the corn into its individual components (corn meal, corn gluten, corn flour, corn germ, corn bran and ground corn cob are just a few of the possibilities), then each of these components might only make up say, 6 % of the total formula.

I just love getting wet and then running through under growth so my coat gets full of twigs, leaves and cob webs.

Since then, however, it has become clear that there is a lot of room for greater energy efficiency than a cob house could achieve here in the cold Missouri climate.