Grilled Corn With Herb Butter Recipe 455 Food

GRILLED CORN WITH HERB BUTTER RECIPE - (4.5/5)

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 to 8 minutes. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly. MAKE-AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

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.

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 SPICY HERB BUTTER

Steps:

• Mix butter, garlic, basil, cumin, black pepper, and chili powder. Cook ears of corn for two minutes, covered, in boiling water. Remove from heat and let stand for 15 minutes, covered., or brush skewered ears of corn with vegetable oil, place on the edge of the hottest part of the grill, cook slowly for 10 minutes. Place two halves of corn on a serving plate, brush each half with 1/2 tablespoons butter mixture. Serve.

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 WITH HERBS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
• Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.