Best 9 Chive And Garlic Corn Recipes

CHIVE AND GARLIC CORN

Steps:

• 1. In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender.
• 2. Stir in the chives, garlic, salt and pepper. Serve hot.

PORK-AND-SHRIMP CHIVE DUMPLINGS

Steps:

• Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
• Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
• Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
• Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.

CREAMY CORN WITH CHIVES

Steps:

• In medium saucepan or microwave-safe dish, cook corn as directed on package. Drain; return to saucepan.
• Add all remaining ingredients; toss to coat. Heat just until thoroughly heated.

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GRILLED CORN WITH GARLIC BUTTER

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

CORN CHIVE PUDDING

Steps:

• Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
• In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
• In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.

CORN WITH GARLIC AND CHIVES

Steps:

• Heat olive oil in a large saute pan over medium low heat.
• Add garlic and stir about 30 seconds, until fragrant.
• Add corn and cook 5 minutes, stirring occasionally.
• Remove from heat, add chives and salt and pepper to taste.

CORN SALAD WITH CHANTERELLES, GARLIC CHIVES AND TRUFFLE OIL

Steps:

• Bring a large pot of water to a boil. Add corn, and turn off heat. Let sit 15 minutes. Remove corn, and cut kernels off into a large bowl. Scrape cobs over bowl to extract as much juice as possible. Immediately sprinkle with truffle oil, and season with salt and pepper to taste. Mix well.
• In a small saute pan, heat olive oil and garlic over medium high heat. Add chanterelles. Season with salt and pepper to taste, and saute, stirring, until chanterelles are soft, about 3 minutes. Do not cook off all the liquid. Remove garlic clove, and discard. Stir in garlic chives.
• Add chanterelle mixture to the corn, and stir gently to combine. Adjust seasoning. Serve warm or cold.

CHIVE 'N' GARLIC CORN

Steps:

• In large skillet, melt butter.
• Saute corn and onion in the butter for 5 minutes or until tender.
• Add garlic and saute for 2 more minutes.
• Stir in chives, salt and pepper.