Grilled Corn On The Cob With Salt And 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.

SPICY GRILLED CORN ON THE COB

Steps:

• Carefully pull back cornhusks, remove the silk and fold the husks back over the cobs. Soak the corn in a large bowl of water for at least 1 hour.
• Preheat grill to low heat (300°F). Combine butter, garlic powder, paprika, cayenne, salt and pepper in a small bowl.
• Remove the corn from the water and pat dry with a clean towel. Pull the husks back and brush the kernels with the butter mixture, then cover again with the husks. Grill the corn, turning a few times, until tender and slightly charred, 15 to 20 minutes. To serve, pull back the husks and tie them together with kitchen twine.

GRILLED CORN ON THE COB WITH BBQ BUTTER

Steps:

• Perfectly Grilled Corn, recipe follows
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot.
• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
• How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
• Yield: 4 servings

GRILLED CORN ON THE COB WITH SALT-AND-PEPPER BUTTER

Steps:

• Prepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
• Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. (This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing smoke to penetrate the husk and some charring to occur.) Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.
• Do Ahead: Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.

GRILLED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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.

GRILLED CORN ON THE COB

Steps:

• Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
• Preheat the grill.
• MAKE Creole Essence:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano.
• 1 tablespoon dried thyme
• In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
• Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
• Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
• Combine all essence ingredients and store airtight.
• Yield: about 2/3 cup.

GRILLED CORN ON THE COB

Steps:

• Shuck the corn.
• Mix the soft butter with the salt and sugar.
• Smear all over the corn.
• Wrap in a piece of foil.
• Put on grill, turning several times, for about 20 minutes.
• Put more butter on if you like.

GRILLED COB CORN

Steps:

• Pull back husks and remove silk from corn, do not remove husks.
• Soak corn in husks in cold water for 1 to 2 hours.
• In a small bowl, combine butter, cheese, oregano, hot pepper sauce and salt, mix well.
• Brush corn with butter mixture, pull husks back in place.
• Place corn on grill, grill 15 to 20 minutes or until tender, turning several times.
• Serve remaining butter mixture with corn.

GRILLED CORN ON THE COB WITH JALAPENO-LIME-BUTTER

Steps:

• Prepare barbecue (high heat).
• Grill chiles until charred on all sides.
• Cool 5 minutes.
• Using small paring knife, peel chiles.
• Scrape out seeds and pale membranes; discard.
• Coarsely chop chiles; transfer to processor.
• Add butter, garlic, and lime peel; process until smooth.
• Season jalapeno-lime butter to taste with salt.
• Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
• Wearing oven mitts to protect hands, remove husks and silk from corn.
• Serve immediately with jalapeno-lime butter and salt.