Corn Roasted With Herb Butter Food

HERB-BUTTERED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers.

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.

HERB-TOSSED CORN

Steps:

• Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter.
• While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne.
• When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl.
• Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.

GRILLED CORN WITH HERB BUTTER

Steps:

• Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
• Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
• Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
• DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

SPICED HERB BUTTER FOR CORN

Steps:

• Blend half the butter with the chili paste and 1/4 teaspoon salt in a mini food processor until smooth.
• Cut a piece of parchment or wax paper about 12 inches long. Mound the butter on the parchment, shaping it into a rough 4 by 1-inch rectangle. Set aside.
• Blend the remaining butter with the cilantro and 1/4 teaspoon salt in the mini food processor until smooth. Mound the cilantro butter lengthwise alongside the chili butter. Fold the parchment over the butter. Holding the bottom parchment down with one hand, press a wooden spoon handle, sharpening steel, or pastry scraper up against the butter, pressing the top paper into the bottom of the butter mound so the paper becomes taut against the butter, shaping it into a tight log. Twist the ends of the paper like a party favor. Refrigerate until firm, about 1 hour.
• Slice the butter into pats, unwrap and serve.

CORN ON THE COB WITH HERB BUTTER

Steps:

• Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herb butter, and season with salt and pepper.

HERB BUTTER FOR CORN

Steps:

• In a small bowl, combine butter and basil until smooth. Spread on cooked corn on the cob. Refrigerate leftovers.

CORN ROASTED WITH HERB BUTTER

Steps:

• Cover and refrigerate at least 1 hour.
• Spread each ear of corn with 1 tablespoon of herb butter.
• Wrap each ear in foil.
• Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender.
• Unwrap, detach husks and spread with remaining butter.

BAKED CORN ON THE COB WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 200°C.
• Remove all the husks and silks from the corn cobs.
• To make the Herb & Garlic Butter- mix all ingredients together is a small mixing bowl.
• Smear the flavoured butter over the corn cobs. Wrap the corn cobs in aluminium foil and secrely seal.
• Place the corn cobs on a baking tray and bake in a preheated oven for 25 minutes.
• When cooked remove from the oven and allow to stand for 5 minutes before opening the foil to remove cooked corn. The corn will still be very hot-be careful not to burn yourself on the steam.