Corn With Ginger Scallion Butter Food

CORN WITH GINGER-SCALLION BUTTER

Corn with Ginger-Scallion Butter image

Provided by Food Network Kitchen

Time 15m

Yield 4 ears of ginger-scallion corn

Number Of Ingredients 0

Ingredients

Steps:

Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
Make the topping: Pulse 6 tablespoons softened butter, 3 sliced small scallions, 1 tablespoon grated ginger, 1/2 teaspoon each toasted sesame oil and kosher salt and a pinch of red pepper flakes in a mini food processor until combined. Spread the mixture on 4 grilled ears of corn.

GRILLED CLAMBAKE WITH MISO-LIME BUTTER

Grilled Clambake with Miso-Lime Butter image

All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery miso butter in this festive, large-format feast.

Provided by Molly Baz

Categories Clam Butter Ginger Lime Potato Shrimp Corn Green Onion/Scallion Cilantro Sesame Fourth of July Grill Grill/Barbecue Summer Entertaining Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

4 lb. littleneck clams
3 tsp. kosher salt, divided, plus more
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup white miso paste
1 2 1/2" piece ginger, peeled, very finely grated
2 1/2 tsp. finely grated lime zest
1 tsp. crushed red pepper flakes
1 1/2 lb. baby new potatoes
1 lb. jumbo shell-on shrimp
4 ears corn, shucked
14 scallions
2 Tbsp. extra-virgin olive oil
1/4 cup chopped cilantro leaves with tender stems
1 Tbsp. toasted sesame seeds
Lime wedges (for serving)

Steps:

Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3-4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10-15 minutes. Transfer to pan with potatoes and corn.
Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4-6 minutes, depending on their size. Return to baking sheet.
Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.

SCALLION BUTTER SAUCE GRILLED INSIDE THE CORN HUSK

Scallion Butter Sauce Grilled Inside the Corn Husk image

Perfect grilled corn inside the husk that's great around the campfire! Below are also oven baking instructions.

Provided by 2Bleu

Categories Corn

Time 30m

Yield 6 ears, 6 serving(s)

Number Of Ingredients 5

Ingredients

8 tablespoons butter
2 scallions, finely chopped
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
6 ears corn (husks in tact)

Steps:

Melt butter in saucepan over medium heat. Add salt, scallions and lemon juice. Simmer over very low heat for 5 minutes to allow flavors to blend.
Pull back husk and remove silk strands from corn. Brush corn with butter sauce and then bring husk back over ears.
Grill corn 5" from heat for 20-25 minutes, turning occasionally. Serve with remaining butter sauce.
ALTERNATIVELY, you can bake in the oven for 30 minutes at 350°F Place 1 rack below the center and put a baking sheet on it. Place the other rack in the center of oven and place cobs on that rack, directly above the cookie sheet rack (to catch the drippings).

QUINOA AND CORN WITH SCALLIONS

Quinoa and Corn With Scallions image

i had a little bit of quinoa left and fresh corn was in season, so i thought this recipe from Deborah Madison's book Vegetarian Cooking for Everyone might go well with my barbecued tempeh. My guest agreed and said i needed to make this again and could they get the recipe )

Provided by Inspiritual

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 plump ears of corn
2 cups water (or stock)
1 cup quinoa, thoroughly rinsed
salt & freshly ground black pepper
1 tablespoon canola oil (or butter)
1/2 cup thinly sliced scallion, including some of the greens
1/3 cup crumbled feta cheese

Steps:

Shuck the corn, slice off the kernels, and set aside.
Reverse your knife and scrape the cobs to get the milk.
Bring the stock or water to a boil; add the quinoa, corn scrapings and ½ teaspoon salt.
Lower the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
Melt the butter in a small skillet, add the scallions and corn kernels and cook over medium high heat until the scallions are bright green, about 3 minutes.
Toss them with the quinoa.
Season with salt and pepper.
Garnish with the crumbled cheese.

Nutrition Facts : Calories 290.1, Fat 9.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 158.5, Carbohydrate 43, Fiber 4.8, Sugar 5.6, Protein 10.5

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