Corn On The Cob With Roasted Red Bell Pepper Butter Food

GRILLED CORN WITH BELL PEPPER BUTTER

Steps:

• Preheat a grill.
• Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
• Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

CORN GRILLED IN THE HUSK WITH ROASTED RED BELL PEPPER BUTTER

Steps:

• It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
• F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
• Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
• In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
• Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

GRILLED CORN ON THE COB WITH ROASTED RED PEPPER MAYONNAISE

Steps:

• Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
• Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
• Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
• Serve with reserved mayonnaise mixture.

GRILLED CORN WITH RED PEPPER BUTTER

Steps:

• Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.
• Place the butter on a sheet of plastic wrap and roll into a cigar shape.
• Place the butter into the fridge for 1 hour to set.
• Preheat grill to 375°F/190°C or medium high heat.
• Drizzle corn with oil and season with salt and pepper.
• Cook corn on the grill for 4 minutes or until corn turns a bright yellow.
• Remove from heat and serve with a ½ inch slice of the roasted pepper butter.