Grilled Corn With Basil Butter Food

BASIL GRILLED CORN ON THE COB

Steps:

• Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.

GRILLED SWEET CORN WITH BASIL BUTTER

Steps:

• Stir herbs into butter and let stand at room temperature while preparing corn.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
• Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
• Serve with basil butter and salt.

CORN WITH BASIL BUTTER

Steps:

• Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
• Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.

CORN ON THE COB WITH BASIL BUTTER

Steps:

• Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

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.

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.

CORN WITH BARBECUE BUTTER

Steps:

• Combine the butter, garlic, barbecue sauce and chile powder in a food processor. Season with salt and puree until smooth.
• Spread the barbecue butter on the grilled corn. Season with salt.

GRILLED CORN WITH GARLIC BUTTER

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

GRILLED CORN WITH BASIL BUTTER

Steps:

• Preheat grill for medium-high heat.
• Place the ingredients for the basil butter in the bowl of a food processor and pulse until blended. Transfer to a small bowl and set aside.
• Brush the corn with vegetable oil and season with salt and pepper.
• Grill for about 10-15 minutes, turning frequently, until corn is charred and tender. Serve hot with basil butter.

GRILLED CORN WITH SEASONED BUTTER (4 DIFFERENT KINDS OF BUTTER)

Steps:

• Prepare a fire in a covered grill.
• Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached.
• Remove and discard the silk, then replace the husks around the ear.
• Soak the ears in cold water to cover for at least 20 minutes and then drain.
• To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft.
• Mix in the ingredients of your choice until they are evenly distributed.
• Refrigerate if not using immediately.
• Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels.
• Replace the husks.
• Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes.
• Transfer the corn to a platter or individual plates and serve hot.

GRILLED CORN ON THE COB

Steps:

• To make the butter, in a small bowl, mash the butter ingredients together with the back of a fork, and then stir to distribute the seasonings throughout the butter.
• Brush about 1 tablespoon oil the seasoned butter all over each ear of corn. Grill over Direct Medium heat until browned in spots and tender, 10-15 minutes, turning occasionally. Serve warm with the remaining butter spread on corn.

GRILLED CORN ON THE COB WITH ZESTY BUTTER

Steps:

• Carefully pull back each piece of corn husk one by one without detaching it from base.
• Remove corn silk and replace husks one piece at a time over corn kernels.
• Tie string around center of each cob and trim string close to knot.
• Soak corn in sink of cold water for 30 minutes.
• Remove from water and pat dry.
• Grill over medium heat turning occasionally until tender- about 15 minutes.
• Combine spread ingredients and serve with corn.