Garlic Herbed Grilled Corn Ww 4 Food

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.

GARLIC-HERBED GRILLED CORN - WW 4

Steps:

• In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
• Preheat grill or a stove-top grill pan.
• Remove corn from pot; pull back husks (be careful to leave husk attached to corn) and remove as much of silk as possible. Coat kernels with cooking spray; cover corn with husks again.
• Grill corn, turning every few minutes, until husks are blackened and charred and corn is tender, about 15 to 20 minutes.
• Meanwhile, melt butter in a small microwave-safe bowl or cup. Stir in oil, thyme, garlic and salt.
• To serve, pull back husks to expose corn and use husks as handles. Place on serving platter and brush butter mixture over corn; sprinkle with parsley (and additional salt, if desired). Yields 1 ear per serving.

BASIC GRILLED CORN ON THE COB

Steps:

• Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn.
• Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes.

GRILLED HERBED CORN ON THE COB

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

GARLIC LOVER'S GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat.
• Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. Season with salt and pepper. Tightly wrap the corn in the foil.
• Cook on preheated grill for 10 minutes; turn. Continue to cook another 10 to 14 minutes.

SPICY PARMESAN HERB CORN ON THE COB

Steps:

• In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.

GRILLED CORN SALAD WITH HONEY GARLIC DRESSING

Steps:

• Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
• Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
• Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
• Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
• Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.

HERB-GRILLED CORN (WW)

Steps:

• Preheat grill to medium high.
• Tear off 4 sheets of tin foil.
• Brush corn evenly with melted butter and sprinkle with salt, cilantro sprigs and with the rosemary and thyme (other spices or fresh herbs will also work well).
• Wrap corn with the tin foil.
• Place wrapped corn on the grill and grill covered until corn in tender (about 15 minutes).

WHOLE GRILLED GARLIC

Steps:

• Heat grill. Drizzle garlic with olive oil and sprinkle with salt and pepper. Place cut side down on a large piece of aluminum foil, and place on grill. Cook until lightly browned, about 3 minutes. Turn garlic, and fold foil to enclose tightly.
• Continue cooking until cloves are soft, 15 to 20 minutes, checking often and turning to prevent burning. Remove from grill; let cool slightly. Remove from foil, and place on a serving platter.

GRILLED HERBED CORN ON THE COB

Steps:

• Pull back the husk from each cob but do not remove.
• Soak the cobs in a large pot of cold, salted water for an hour or so.
• Thoroughly mix the butter, chives, thyme, parsley and rosemary.
• Remove the silk from each cob.
• Salt and pepper each cob and spread herb butter on each cob; pull the husks back over each cob.
• Fire up your barbecue to medium heat and grill the cobs with husks on, turning every few minutes- takes about 20 minutes.
• When done, pull back husks to use as a handle.
• Serve with grilled steak, chicken or seafood as a side dish.