Corn On The Cob With Green Coriander Butter Food

HERB-BUTTERED CORN ON THE COB

Herb-Buttered Corn on the Cob image

Provided by Nancy Fuller

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup fresh basil leaves, chopped
1/2 cup fresh parsley leaves, chopped
8 cloves garlic
Zest of 1 lemon
Pinch kosher salt
Freshly ground black pepper
2 sticks butter, softened
Oil, for oiling grill
6 ears corn, shucked and silks cleaned

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.

CORN-ON-THE-COB WITH SEASONED BUTTERS

Corn-On-The-Cob With Seasoned Butters image

Make and share this Corn-On-The-Cob With Seasoned Butters recipe from Food.com.

Provided by Stacky5

Categories Corn

Time 30m

Yield 8 ears, 8 serving(s)

Number Of Ingredients 14

Ingredients

8 ears corn on the cob, husked
1/4 cup butter, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaf
1 tablespoon chopped fresh oregano leaves
1/4 cup butter, softened
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all ingredients for desired seasoned butter in small bowl; mix well.
Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (20 to 25 minutes).

Nutrition Facts : Calories 276.6, Fat 18.3, SaturatedFat 11.1, Cholesterol 45.8, Sodium 205.8, Carbohydrate 29.7, Fiber 3.6, Sugar 4.9, Protein 4.3

CORN ON THE COB WITH GREEN CORIANDER BUTTER

Corn on the Cob With Green Coriander Butter image

Green coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you'd use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached eggs. In this recipe, a handful of traditional Southeast Asian ingredients - fish sauce, ginger, garlic, chiles and a generous amount of pounded green coriander, of course, are worked into a stick of softened butter. It's savory and spicy, fragrant and pungent, and the first thing you'll want to do is slather it all over hot grilled corn. Save the rest of the butter to toss with shellfish or roasted vegetables, or to melt into a bowl of steamed rice. For an extra special treat, brown some of the leftover butter, then toss it with pasta and scallops and a squeeze of lemon.

Provided by Samin Nosrat

Categories condiments, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 serrano chiles, destemmed and minced
3 tablespoons green coriander seeds
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
4 garlic cloves, finely pounded or grated
1 tablespoon finely pounded or grated fresh ginger
1 teaspoon fish sauce
1/2 teaspoon flaky sea salt
1 tablespoon finely chopped cilantro
Fine sea salt
4 ears corn, shucked and silk removed
Coriander flowers, for garnish (optional)
Lime wedges, for serving

Steps:

To grill the corn: Heat gas grill, or prepare a bed of hot coals, then heat and clean grates. To boil the corn: Set a large pot of water over high heat. Cover and bring to a boil.
In the meantime, pound minced chiles into a fine paste in a mortar. Remove half the pounded chiles, and reserve. Add 2 tablespoons green coriander seeds to the mortar, and lightly pound until they break up and release a heavenly aroma, then stir in butter, garlic, ginger, fish sauce, flaky salt and cilantro. Taste and adjust for salt, and add reserved chiles as needed. Butter should be very fragrant, highly seasoned, savory, spicy and pungent.
To grill corn: Cook over high heat or hot coals until just charred on all sides, about 8 minutes. To boil: Season boiling water generously with fine sea salt, and boil corn until just cooked, about 3 minutes.
Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.
Refrigerate any remaining butter for up to 5 days. Serve with grilled fish, shellfish, chicken or vegetables.

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