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Side Dish

FAVORITE MAPLE BUTTER CORN ON THE COB

Celebrating the end of summer and the anticipation of fall with this sweet & salty Favorite Maple Butter Corn

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Today’s recipe for this deliciously sweet corn is brought to you with lots of sentiment.

We’re more than halfway through August, and although I’m feeling twinges of sadness about how fast summer is fading, I’m also starting to feel the cozy, nostalgic mood that fall brings. A couple of weeks ago we had some days where I could almost sense autumn in the air. It was still hot outside, but somehow it felt like nature was slowing down.

This recipe marries the taste of summer and the anticipation of fall. Buttery, sweet corn on the cob, made even sweeter by maple syrup. The maple syrup gives it a huge boost of sweetness and very subtle hints of maple. Maple makes me think of bonfires and woodsmoke and brilliant red maple trees. Corn on the cob, to me, is the epitome of summertime. Also one of my favorite foods ever. Hands down the number one thing I would not want to give up. Goodness, I’ll even eat it for a bedtime snack – my husband doesn’t get my obsession at all.

Favorite Maple Butter Corn on the Cob
Favorite Maple Butter Corn on the Cob
Favorite Maple Butter Corn on the Cob

Maple Butter Corn Instructions:

It’s so easy. First, start cooking the corn while you’re making the maple butter. I just cover my ears of corn with water in a large pot and bring it to a boil. Then I turn it down to medium heat and cook for about 8 minutes or until the kernels are just starting to soften.

For the maple butter, start with softened butter, and add the maple syrup and salt. Whip it on high for 5 minutes with either a hand held mixer or in a stand mixer – whatever you prefer. It will start out sort of weird looking since the maple syrup and the butter will stay kind of separated at first. Make sure to scrape the sides of the bowl as you go to get any stray bits of butter whipped in smoothly. By the end it should be really creamy and smooth.

After this I like to put the the whipped butter in the fridge for a few minutes so that it firms up just a bit. It just makes the process of spreading it on the corn a little easier. At this point I’ll also take the corn out of the hot water and let it cool down on a plate for a few minutes. It will still be really hot when you start buttering it, but it will be easier to handle.

After the maple butter has had about 5 minutes in the fridge, you’re ready to get buttering. I found that you really get the best flavor if you do a second buttering as well. Using your fingers or a knife, spread the maple butter over each ear of corn, and you’ll have quite a bit drip off as the butter melts. That’s why I go for round two, to really pack that butter into every crevice. I also found that after applying a second coat was when the maple flavor really started to come through. Finish off with some freshly ground black pepper.

Now I’m just dreaming of cozy fall parties, big pots of apple cider, cozy fires, and chunky sweaters. This favorite maple butter corn would be such a perfect addition to a fall party menu. Make extra – everyone will love it!

Speaking of fall parties, have you tried my Pumpkin No-Bake Cheesecake Dessert? Get the recipe here: http://katiestable.com/index.php/2019/01/18/pumpkin-no-bake-cheesecake-dessert/

favorite maple butter corn on the cob
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Favorite Maple Butter Corn on the Cob

BUTTERY, SWEET, SALTY, & FRESH
Prep Time5 minutes
Cook Time8 minutes
Resting Time5 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: American
Keyword: Corn on the cob, DInner, Side Dish
Servings: 5
Author: Katie Burdge

Ingredients

  • 5-6 ears corn on the cob husked, and cleaned
  • 1/2 stick butter, softened 4 tablespoons
  • 1/4 cup pure maple syrup
  • 1/2 tsp. salt
  • fresh ground black pepper to taste

Instructions

  • CORN:
    Place husked, cleaned corn in a large pot and cover with cold water. Cover with a lid.
    Bring to a boil on high heat, and then turn to medium. Cook on medium for 8 minutes, just until kernels start to soften. Remove ears of corn from the hot water, and place on a plate to cool for 5 minutes before buttering.
  • WHIPPED MAPLE BUTTER:
    While the corn is cooking, prepare the maple butter. In a stand mixer (or medium sized bowl if using a hand mixer), add softened butter, salt, and maple syrup.
    Beat on high for 5 minutes. The butter and maple syrup will start out separated and not very smooth. By the end of 5 minutes, it should be creamy and smooth.
    Place in the fridge for 5 minutes to firm up a bit.
  • BUTTERING:
    Using your fingers or a knife, spread maple butter on all sides of the ears of corn. Some of the butter will drip off. For the best flavor, apply a second coat of maple butter. Sprinkle with freshly ground black pepper. Enjoy!

Cast Iron Skillet Greek Potatoes

Greek- inspired, these Cast Iron Skillet Greek Potatoes are super easy to make, and sure to be a favorite.

Cast Iron Skillet Greek Potatoes
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I’m so excited to share these cast-iron skillet Greek potatoes with you! I have to be honest – I consumed a ridiculous amount of these potatoes on my recipe testing day. They were just really hard to stop eating!

Why Cast-Iron?

I use my cast iron skillet pretty much every single day, and often multiple times a day. It is the number one item in my kitchen that I use the most. If you don’t have a cast-iron skillet, you definitely can use any other skillet, however, cast-iron will give you the best results with this recipe since that is what I used when developing it. If you do a lot of stovetop cooking, searing, sauteeing, etc. it is definitely worth investing in one! You get better results with cast iron (such as a nicer sear or crisp), and I find that things cook more evenly as well, and don’t stick to the pan as easily.

The fun thing about Cast Iron Skillet Greek Potatoes is how versatile they are. I originally created this recipe with dinnertime in mind, but then realized what a fancy breakfast dish this would be, served up with dippy eggs and avocado or some sour bread toast. Hosting a brunch? This would be beautiful to serve and will wow your guests!

The Ingredients

  • small yellow potatoes (such as yukon gold)
  • onion
  • roasted red pepper
  • olive oil
  • salt and pepper
  • lemon pepper (salt free)
  • garlic powder
  • oregano
  • smoked paprika
  • feta cheese
Cast Iron Skillet Greek Potatoes

These potatoes are DELICIOUS. The onions get all blackened and caramelized and the potatoes are soft, but the outsides of some of them will be just slightly crispy, depending on how much non-covered time you give them. The feta cheese gives it some tang, the roasted red peppers give it a pop of color and a variation in flavor, and the spices are just right. Don’t skimp on the olive oil. You need it all to get the satiating flavor in this recipe.

Instructions

Start heating the oil in your skillet on medium to medium-high heat while you’re chopping and prepping the vegetables. When you’re done chopping the oil will be nice and hot and you won’t have any wait time.

Let’s start with the potatoes. Wash and dry them before cutting them up. Next, cut each potato into small wedges as pictured below.

TIP: if you want to attain slightly more crispy potatoes, and you have the time- wash, cut, and soak them in cold water overnight before cooking. Drain and lay them out to dry for a minute on paper towels before proceeding with the recipe. This isn’t a necessary step, but it will help get rid of some of the starch in the potatoes, removing some of the starchy gumminess.

Peel and slice your onion into slices about 1/2 inch thick, and then cut the rings in half.

You’ll be using one jar of roasted red peppers, which is usually about one whole pepper (a 12 oz. jar). Drain well and slice into strips. Once your veggies are chopped, the oil should be nice and hot.

The method for these Cast Iron Skillet Greek Potatoes

Put your potatoes into the skillet first. They probably won’t fit exactly in a single layer but try to spread them out to keep them as uncrowded as possible. Use caution with the hot oil, since it can pop and splatter when you’re adding the vegetables. (especially if there is any moisture)

Put the onions on top of the potatoes. They will end up on the bottom of your skillet later on, but since they cook the fastest, you’ll want to keep them off the direct heat at least for the beginning of the cooking time. They’ll get plenty of time to cook and caramelize later on. Wait to add the peppers – they get added later on.

Go ahead and season the potatoes and onions with salt and pepper. Add as little or as much as you like.

At this point, you’ll want to cover your skillet to allow some steam to build up and help your potatoes cook and soften. We’ll crisp them up later after they’ve had a chance to get soft. I just use a big piece of foil to cover my skillet, but if you have a lid big enough that would work great too.

Allow them to cook for 5 minutes. (I like to set timers so I don’t forget) After 5 minutes, remove the cover and flip the potatoes and onions. Move any potatoes that were hanging out on top to the bottom of the skillet. Move any potatoes that were on the bottom and maybe getting dark, to the top of the skillet, away from direct heat. Cover again, turn the heat down to medium, and cook for another 10 minutes. (and you’ll want to flip them again about halfway through.)

If you want crispier potatoes, don’t cover your skillet during this second 10 minute cooking period. You will probably have to cook them longer to get them soft, but just adjust your time.

After 10 minutes is up (15 minutes of total cooking time so far), check your potatoes for softness. If they are still not quite soft when you stick a fork into them, give them a few more minutes. When they are soft, it’s time to move on to the last step.

  • Cast Iron Skillet Greek Potatoes
  • Cast Iron Skillet Greek Potatoes

Adding the seasonings, red peppers, and feta

If your potatoes have been covered, go ahead and remove the cover. Turn the heat back up to medium-high. Add the roasted red pepper strips and the garlic powder, lemon pepper, oregano, and smoked paprika. Some seasonings will start to turn bitter if they are cooked too long and start to burn. This is the reason for adding these seasonings in at the very end.

Turn the potatoes a few times, to evenly distribute all the seasonings. Cook for 8 more minutes, uncovered, flipping the potatoes about halfway through to prevent burning and to give the other side a chance to crisp up. This final cook time is to help the potatoes crisp up a bit. There will be some variation based on how big your potatoes were (and how crowded they were in your skillet), whether or not you soaked them, how much of the cooking time they were covered, etc.

After the 8 minutes is up, add feta to the top without flipping or stirring. Give them about 2 more minutes to allow the potatoes to continue to crisp up and the feta to soften.

The total amount of cooking time for this dish is 25 minutes. Prep time is about 5 minutes to wash and slice everything. This dish can be made quickly when you get home from work, or if you’re making this for breakfast, it can be effortlessly put together in the morning. Thirty minutes is all you need!

What pairs well with Cast Iron Skillet Greek Potatoes?

  1. Grilled steak or chicken and a salad
  2. An oven roasted chicken and roasted broccoli
  3. Pan seared salmon with fresh lemon
  4. For breakfast or brunch, served with quiche

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Cast Iron Skillet Greek Potatoes

A Greek-inspired side dish featuring golden potatoes, feta, onions, and roasted red peppers. Perfect for a weeknight side dish or a fancy brunch.
Course Side Dish
Cuisine American, Mediterranean
Keyword Brunch recipe, Dinner Recipe, Potatoes, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Katie Burdge

Equipment

  • Cast-Iron Skillet

Ingredients

  • 5-6 small yukon gold potatoes sliced in thin wedges
  • 1 small onion sliced in 1/2 inch thick slices, then cut in half
  • 1/4 cup olive oil
  • 1/3 cup feta cheese
  • 12 oz. jar of roasted red peppers about 1 whole pepper, cut into strips
  • 1 tsp. salt free lemon pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. smoked paprika
  • to taste salt and pepper

Instructions

  • Begin by heating the olive oil in a cast-iron skillet (or skillet of choice) over medium-high heat.
  • While the skillet heats, peel the onion and slice it into 1/2 inch thick slices. Cut each slice in half. Set aside. Wash and dry the potatoes and cut them into thin wedges. Set aside. Drain the roasted red peppers, cut into strips, and set aside.
  • Add potatoes to the hot skillet. Try to spread them out in the skillet, with the least amount of overlap possible. Place the onions on top of the potatoes. Season with salt and pepper. Cover with a lid or a piece of foil and cook for 5 minutes.
  • After 5 minutes remove the cover and flip the potatoes so that any potatoes on top get moved to the bottom. Replace cover, turn heat down to medium, and cook for another 10 minutes. (set a timer for halfway through at 5 minutes, and turn the potatoes, rotating the less golden ones to the bottom of the skillet.)
  • After 10 minutes is up, check the potatoes for softness. If they are not quite soft, give them a few more minutes. If they are soft when poked with a fork, keep the cover off, and turn the heat back up to medium-high heat. Add the remaining seasonings and the roasted red peppers. Stir gently to evenly spread the seasonings.
  • Cook, uncovered, for an additional 10 minutes, flipping the potatoes at least once halfway through so that they don't burn. The potatoes should just be crisping up a bit during this final cooking.
    About two minutes before they are done, add the feta cheese to the top. Don't stir or flip after this point, so that the feta doesn't end up on the bottom of the skillet.
    Serve and enjoy!

Starting to think about FALL? Me too! I have a dessert recipe just for you. Try my Pumpkin No-Bake Cheesecake Dessert!

Honey Roasted Baby Carrots

If you’re looking for a delicious holiday side dish, or just need a new idea for preparing vegetables, you’ll love this recipe for Honey Roasted Baby Carrots!

Carrots just don’t get enough credit. These honey roasted baby carrots are buttery, have just enough sweetness, a little bit of chili powder to give them savory warmth, and they’re roasted to perfection to bring out all the best flavor.

Honey Roasted Baby Carrots

These hold up extremely well if you’re prepping ahead. In my opinion, they are pretty close to just as good reheated, as they are when they are freshly roasted.

When I pulled them out of the oven and tasted them, I honestly didn’t want to stop eating them. They were so good! I’m certain you’ll love them too.

Honey Roasted Baby Carrots
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Honey Roasted Baby Carrots

Sweet & Savory Roasted Carrots
Course Side Dish
Cuisine American
Keyword Carrots, Side Dish, Vegetables
Prep Time 3 minutes
Cook Time 30 minutes
Servings 6
Author Katie Burdge

Ingredients

  • 1 small bag baby carrots
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1 tsp. chili powder

Glaze

  • 1 tbsp. softened butter
  • 2 tbsp. honey

Instructions

  • Preheat oven to 400 degrees F.
    Lay carrots on a baking sheet. Drizzle with oil, and sprinkle with salt and chili powder. Toss until carrots are evenly coated with oil and seasonings.
    Bake for 20 minutes, stirring about halfway through.
    While the carrots are baking, stir the softened butter and honey together until you have a completely smooth mixture.
    After 20 minutes, remove the carrots from the oven and pour the honey-butter mixture over them. Toss to coat evenly.
    Return to the oven for 10 more minutes, or until carrots are soft through.

Spicy Italian Oven-Fried Quinoa

This is a unique side dish with a kick, featuring lots of sharp parmesan flavor. It would pair well with Italian sausage, steamed veggies, and a side salad. Enjoy!

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Spicy Italian Oven-Fried Quinoa

Course Side Dish
Cuisine American, Italian
Keyword Italian, Low carb, Parmesan, Quinoa, Side, Spicy
Servings 6 people
Author Katie

Ingredients

  • 1 cup quinoa
  • 2 cups cold water
  • 1/2 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 1 tbsp. dried parsley fresh parsley can also be substituted
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 6 whole pepperoncini, sliced
  • 1/2 cup marinara sauce (use more or less as desired)

Instructions

  • Preheat oven to 400.
    In a medium saucepan, combine quinoa and water. Cover and bring to a boil, then immediately turn to low. Keep covered on low heat until all the water is absorbed. 
    Add the parmesan, olive oil, and spices to your pan of quinoa. Stir until well mixed in. Transfer to a lightly greased 9 by 13 in. baking dish. Spread the quinoa around so that it is an even thickness in the pan, to allow for even crispness.
    Bake for 25 minutes, stirring it once about halfway through. 
    Add sliced pepperoncini to the top and bake an additional 10 minutes. 
    Drizzle with your favorite marinara sauce before serving. 

Notes

Pairs well with Italian sausage and steamed vegetables, or a side salad.