Grilled Corn With Roasted Garlic Butter Food

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350 F.
• In a small mixing bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
• Wrap each corn in aluminum foil and place on a large half sheet baking pan. Roast in the preheated oven for 40 minutes, turning the corn over halfway.
• Take out the corn and open the foil on top to expose it. Turn on the broiler function on the oven and place corn back in. Broil on high for 2-3 minutes.
• Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE

Steps:

• Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 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.
• Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
• Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

GRILLED CORN WITH GARLIC-CILANTRO BUTTER

Steps:

• Place corn (in husks) in large container; cover with cold water. Let stand 2 hours.
• In small bowl, mix Garlic-Cilantro Butter ingredients. Cover; refrigerate until serving.
• Heat gas or charcoal grill. Place corn (in husks) on grill over medium heat. Cover grill; cook 20 to 30 minutes, turning occasionally, until corn is tender. Remove husks from corn. Serve corn with Garlic-Cilantro Butter.

GARLIC CORN ON THE COB

Steps:

• Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
• Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
• Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350°F. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)
• Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately.

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.

GARLIC-BUTTER PARMESAN CORN

Steps:

• Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. , Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.

OVEN ROASTED GRILLED CORN

Steps:

• Preheat oven to 180 Celsius (350 Fahrenheit).
• Brush each cob of corn generously with butter/margarine mixture, wrap each corn with aluminum foil. Place on a baking sheet.
• Bake for 40 minutes, turning around halfway at 20 minutes mark.
• Turn on oven broiler.
• Unwrap the aluminum foil to expose the top part of each corn. Broil until top and bottom sides are charred, about 2-3 minutes per side.

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350.
• Cut off and discard top quarter of each garlic head.
• Place garlic in small baking dish.
• Drizzle with 2 tablespoons oil.
• Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
• cool garlic slightly.
• Squeeze garlic out of papery skins, letting garlic fall into small bowl.
• Mash with fork.
• Stir in butter.
• Season to taste with salt and pepper.
• (Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Prepare barbeque to medium heat.
• Brush corn lightly all over with remaining 2 tablespoons oil.
• Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
• Serve hot, passing roasted garlic butter seperately.

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 CHILI LIME BUTTER

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME, AND QUESO FRESCO

Steps:

• Make the garlic butter:
• Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
• Make the corn:
• 1. Heat your grill to high.
• 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
• 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

FARMER'S MARKET CORN TOSS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
• Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.