Corn On The Cob With Basil Lemon Butter Food

FRESH CORN WITH LEMON-BASIL PARMESAN BUTTER

Steps:

• Brush corn with combined butter, basil and zest.
• Sprinkle with cheese.

CORN WITH BASIL BUTTER

Steps:

• Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
• Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.

BASIL GRILLED CORN ON THE COB

Steps:

• Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.

CORN ON THE COB WITH LEMON-PEPPER BUTTER

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.

CORN ON THE COB WITH LEMON-BASIL BUTTER

Steps:

• Lemon-Basil Butter: Put all ingredients in food processor and pulse until basil is incorporated into the butter and is light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated; let soften before serving
• For Grilled Corn on the Cob in Husks: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties. Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 minutes. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes, turning often, until tender. Serve with extra Lemon-Basil Butter on the side. Makes 8 servings.

HERB-BUTTERED CORN ON THE COB

Steps:

• In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use.
• Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side.
• Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.

BASIL LIME BUTTER FOR CORN ON THE COB

Steps:

• Pulse basil and garlic in a food processor until chopped.
• Add butter, lime juice, salt and sugar; process until smooth.
• Transfer to a container and refrigerate.
• Enough for 8 ears of corn.

CORN ON THE COB WITH LEMON BASIL BUTTER

Steps:

• 1. Make the lemon basil butter: put first 7 ingredients in food processor and pulse until basil turns the butter light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated) 2. Pull off dry outside husks, tear several into 1/4 inch wide strips to use as ties. Gently peel back inner husks, remove silk and lightly coat corn with lemon basil butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 mins. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes turning often until tender. Serve with extra butter on the side.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

CORN ON THE COB WITH LEMON-BASIL BUTTER

Steps:

• Butter: Put all ingredients in food processor and pulse until basil is incorporated and the butter is light green.
• Transfer to a small serving bowl
• Corn: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties.
• Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter.
• Lay inner husks back in place around corn.
• Tie at top with reserved husk strips.
• Immerse cobs in a large bowl of cold water and soak for 20 minutes.
• Drain well.
• Place on a hot grill for 20 minutes, turning often.
• Serve with extra Lemon-Basil Butter on the side.