Grilled Corn With Sweet Savory Asian Glaze Food

GRILLED CORN WITH SWEET-SAVORY ASIAN GLAZE

Steps:

• Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
• Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
• Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
• *Fish sauce is a versatile ingredient. Try it (1) mixed with garlic and cilantro as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped cilantro; and (4) in a compound butter with cayenne and shallots for grilled fish. It is available in the Asian foods section of many supermarkets and at Asian markets.

GRILLED SWEET CORN

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes., Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string., Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.

SWEET GRILLED CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat.
• Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

SWEET AND SAVORY GRILLED CORN

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

GRILLED CORN WITH SOY-HONEY GLAZE

Steps:

• Mix the honey and the soy sauce together in a 10-inch skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until syrupy and reduced to about 1/2 cup, about 5 minutes. Turn off the heat and set aside.
• Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
• Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the soy mixture. Return the glazed corn to the grill for an additional 1 to 2 minutes, turning once. Serve immediately.

SAVORY GRILLED CORN

Steps:

• In a small bowl, combine the first seven ingredients. Spread over corn; sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil. Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.

ASIAN GLAZED CHICKEN SKEWERS

Steps:

• 1. Slice chicken lengthwise into thirds.
• 2. Whisk together remaining ingredients.
• 3. Place chicken and marinade into a resealable plastic bag. Toss to coat.
• 4. Refrigerate 2 hour or more.
• 5. Pour half of marinade into a saucepan and bring to a boil over medium heat, reduce to simmer and cook 5-7 minutes or until thickened or temperature reaches 165°.
• 6. Discard remaining marinate and thread three pieces of chicken onto each skewer.
• 7. Preheat grill to medium high heat. Brush lightly with oil.
• 8. Grill kabobs 10minutes, turning frequently through cook time.
• 9. Brush with glaze and continue to cook 3-5 additional minutes or until temperature reaches 165°.
• Check out this link below for access to Schwan's ingredients needed for this Recipe! http://www.schwans.com/products/productDetail.aspx?id=56221.