CORN-ON-THE-COB WITH SEASONED BUTTERS
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Combine all ingredients for desired seasoned butter in 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, 20-25 minutes or until corn is tender.
Nutrition Facts : Calories 180 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Sugar grams, Protein 4 grams
CORN ON THE COB WITH MINT-FETA BUTTER
This recipe takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, it gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture-and...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
- 2. Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
- 3. Note: Mint-feta butter can be made 2 days ahead and chilled.
GRILLED CORN WITH JALAPEñO-FETA BUTTER
This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.
Provided by Melissa Clark
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
- Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
- Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.
CORN ON THE COB WITH CHILE-MINT BUTTER
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Combine the butter with the lime zest, mint, chile powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.
- 2. Pour the milk and 4 cups water into a Dutch oven and add the sugar if desired. Bring to a simmer over medium-high heat.
- 3. Peel back the husks of the corn, keeping them attached, and remove all of the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the chile butter. Serve hot.
CORN ON THE COB WITH MINT-FETA BUTTER
Provided by Gina Marie Miraglia Eriquez
Categories Side Kid-Friendly Quick & Easy Feta Mint Corn Summer Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
MINT BUTTER RECIPE
Steps:
- Cream the ingredients together in a small bowl.
- Transfer it to the bowl or container you will be storing the butter in.
- Cover the herb butter and store in the refrigerator for 3 hours before use. The mint butter will keep for several days. If you don't have fresh mint on hand, dried mint can be used as a substitute. Use the same amount and taste it, adding more if you would like a stronger flavor.
Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 31 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
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