Herbed Butter Corn Cobs In Parchment Food

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 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.

HERB-BUTTERED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers.

HERBED CORN ON THE COB

Steps:

• In a small bowl, combine butter and seasonings; spread over hot cooked corn.

CORN ON THE COB WITH HERBED BUTTER

Steps:

• Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.

SPICY PARMESAN HERB CORN ON THE COB

Steps:

• In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.

HERBED CORN ON THE COB

Steps:

• Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
• Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
• Spread 1 T butter mixture on each ear of corn.
• Reserve the remaining butter mixture.
• Place 1 ear of corn on each piece of foil.
• Roll up tightly.
• Place on a baking sheet and bake for 30 minutes at 375 degrees.
• Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.

HERBED CORN

Steps:

• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

HERBED BUTTER

Steps:

• Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.
• Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.

SPICED HERB BUTTER FOR CORN

Steps:

• Blend half the butter with the chili paste and 1/4 teaspoon salt in a mini food processor until smooth.
• Cut a piece of parchment or wax paper about 12 inches long. Mound the butter on the parchment, shaping it into a rough 4 by 1-inch rectangle. Set aside.
• Blend the remaining butter with the cilantro and 1/4 teaspoon salt in the mini food processor until smooth. Mound the cilantro butter lengthwise alongside the chili butter. Fold the parchment over the butter. Holding the bottom parchment down with one hand, press a wooden spoon handle, sharpening steel, or pastry scraper up against the butter, pressing the top paper into the bottom of the butter mound so the paper becomes taut against the butter, shaping it into a tight log. Twist the ends of the paper like a party favor. Refrigerate until firm, about 1 hour.
• Slice the butter into pats, unwrap and serve.

HERBED CORN ON THE COB

Steps:

• Pull back husks from corn, leaving husks attached at base of cob; remove silks. Rinse corn; soak in water 20 minutes. Drain.
• Combine butter and remaining 5 ingredients; stir well. Brush butter mixture over corn. Pull husks up over corn; wrap in heavy duty aluminum foil, twisting foil at each end to seal. Place corn on rack of grill; cover and grill over medium hot coals 350 to 400°F 35 to 40 minutes or until tender, turning occasionally. To serve, pull husks back, and tie in a knot. 4 servings.
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GRILLED CORN COBS WITH TOMATO-HERB SPREAD

Steps:

• Prepare grill to medium-high heat.
• In a small bowl, combine all the herb spread ingredients.
• Rub corn generously with herbed butter.
• Wrap each ear of corn tightly with aluminum foil.
• Place wrapped corn on grill and cook 10-15 minutes, turning frequently.
• Remove from grill, remove foil and serve immediately.

HERB BUTTER FOR CORN

Steps:

• In a small bowl, combine butter and basil until smooth. Spread on cooked corn on the cob. Refrigerate leftovers.

HERBED CORN ON THE COB

Steps:

• Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
• Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.

HERBED BUTTER CORN COBS IN PARCHMENT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix butter, tomatoes, scallions, Italian seasoning, celery, chile-garlic sauce, salt, Worcestershire sauce, and pepper together in a bowl, making sure all ingredients are well homogenized. Set aside in the freezer.
• Cut parchment paper into large squares, big enough to wrap 2 to 3 corn cob pieces. Place 1 tablespoon ranch dressing onto each of the paper squares, place cobs on top of dressing, and sprinkle lightly with additional salt to taste. Place a heaping tablespoon of the prepared herbed butter on top of each cob; seal each paper square well so it traps in steam.
• Bake in the preheated oven until tender, about 25 minutes. Serve right away in the inflated pouches, cutting a hole in the middle to let fragrant steam escape and delight the eater.

GRILLED HERBED CORN ON THE COB

Steps:

• Pull back the husk from each cob but do not remove.
• Soak the cobs in a large pot of cold, salted water for an hour or so.
• Thoroughly mix the butter, chives, thyme, parsley and rosemary.
• Remove the silk from each cob.
• Salt and pepper each cob and spread herb butter on each cob; pull the husks back over each cob.
• Fire up your barbecue to medium heat and grill the cobs with husks on, turning every few minutes- takes about 20 minutes.
• When done, pull back husks to use as a handle.
• Serve with grilled steak, chicken or seafood as a side dish.

HERBED CORN ON THE COB

Steps:

• Preheat oven to 400F or 210°C.
• In a small bowl, combine butter and dried ingredients.
• Place corn in aluminium foil and brush corn with herbed butter.
• Wrap up well and put in oven for about 20 mins or so.
• Enjoy.