Grilled Corn With Seasoned Butter Food

GRILLED CORN WITH SEASONED BUTTER

Steps:

• Heat grill to medium. Remove outer layers of husks from 8 ears corn. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
• Meanwhile, make Seasoned Butter: In a small bowl, mix together 1/2 cup melted butter and 1/2 teaspoon salt. Add 1/2 teaspoon black pepper, or a combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper.
• Peel back husks and silks from corn, brush with seasoned butter, and 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 SEASONED BUTTER

Steps:

• Prepare a charcoal grill or gas grill or wood fire for direct medium-high heat (you can hold your hand 5 inches above the cooking grate just 4 to 5 seconds) or turn the oven to 450°F.
• Remove the corn silks before cooking. Peel back the husks-don't tear them off. Pull out and discard the inner silks then fold and smooth the husks back over the cobs. Don't worry about the husks completely re-covering the kernels. (You can moisten the husks with water before grilling if you like; this will help keep them from burning.)Alternatively, you can shuck the corn entirely and grill the ears without husks.
• Grill or roast the corn, turning occasionally. With husks on, cook 15 to 20 minutes on the grill, 20 to 30 minutes in the oven. (Expect husks to blacken.) Grill or roast corn without husks for 7 to 8 minutes, turning every few minutes (skewers can make this process easier). When some of the kernels char and others are lightly browned, the corn is done.
• Transfer corn with husks to a counter or work surface, remove husks completely and brush the ears generously with sweet butter or a seasoned-butter mixture (see some seasoned butter suggestions below) then return the ears to the grill. Grill until lightly browned, about 5 minutes. Before serving, bite into one ear to make sure it is done. Serve warm, with remaining butter and salt and pepper if you like.Alternatively, you can serve with lime wedges and mixture of salt and cayenne sprinkled on the corn.

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

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 CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

GRILLED CORN

Steps:

• light grill, you want a medium fire.
• thaw corn.
• cut approx 6 inches sheets of aluminum foil.
• coat ears of corn with softened butter.
• shake seasoning on each ear of corn.
• wrap each ear of corn in a foil sheet.
• place on grill, and grill for approximately 30-45 minutes over indirect heat.

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.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS

Steps:

• Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
• For each flavored butter:
• Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

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 CORN WITH SESAME-SOY BUTTER

Steps:

• Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
• Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
• Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
• Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
• Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.