Viking VCSO210SS Convection Cookbook - Page 38

Corn on the Cob with a Twist

Get Viking VCSO210SS PDF manuals and user guides View all Viking VCSO210SS manuals
Add to My Manuals
Save this manual to your list of manuals

Page 38 highlights

Corn on the Cob with a Twist No Cholesterol Soy sauce and sesame oil add an Asian charm to ears of fresh corn. Steaming them in the Viking Combi Steam/ Convect™ Oven wrapped in parchment paper helps seal in the delicate flavors. Makes 4 servings 1 tablespoon light soy sauce 1 tablespoon olive oil 1/2 teaspoon sesame oil 1 clove garlic, minced 4 ears fresh corn, husks and silk removed In resealable plastic bag, combine first four ingredients. Add corn ears. Turn to coat corn. Seal. Refrigerate for several hours or overnight, turning corn ears occasionally. Lift corn out of bag. Discard marinade. Wrap each ear in parchment paper, twisting the ends to seal. Place ears in the steam basket, trimming ends to fit in basket. Place on the high rack in the baking tray. Place all on upper level. Touch Steam and then program the oven for AUTO, VEGETABLES, LONG COOKING and 4 servings. Press START. Carefully remove parchment. Serve hot. Note: Steaming time is 23 minutes. Nutritional analysis per serving: Calories: 110 Cholesterol: 0 mg Fat: 5 g Sodium: 160 mg Carbohydrate: 18 g Protein: 3 g 26

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
Corn on the Cob with a Twist
No
Cholesterol
Soy sauce and sesame oil add an Asian charm to ears of
fresh corn. Steaming them in the Viking Combi Steam/
Convect™ Oven wrapped in parchment paper helps seal in
the delicate flavors.
Makes 4 servings
1
tablespoon light soy sauce
1
tablespoon olive oil
±/µ
teaspoon sesame oil
1
clove garlic, minced
4
ears fresh corn, husks and silk removed
In resealable plastic bag, combine first four ingredients.
Add corn ears. Turn to coat corn. Seal. Refrigerate for several
hours or overnight, turning corn ears occasionally.
Lift corn out of bag. Discard marinade. Wrap each ear in
parchment paper, twisting the ends to seal. Place ears in the
steam basket, trimming ends to fit in basket. Place on the
high rack in the baking tray. Place all on upper level. Touch
Steam
and then program the oven for AUTO, VEGETABLES,
LONG COOKING and 4 servings. Press START.
Carefully remove parchment. Serve hot.
Note: Steaming time is 23 minutes.
Nutritional analysis per serving:
Calories: 110
Cholesterol: 0 mg
Fat: 5 g
Sodium: 160 mg
Carbohydrate: 18 g
Protein: 3 g
26