Scallion Butter Sauce Grilled Inside The Corn Husk Food

GRILLED CORN WITH CUMIN SCALLION BUTTER

Steps:

• In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
• While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
• Prepare grill.
• Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
• Serve corn with melted butter.

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.

SCALLION BUTTER SAUCE GRILLED INSIDE THE CORN HUSK

Steps:

• Melt butter in saucepan over medium heat. Add salt, scallions and lemon juice. Simmer over very low heat for 5 minutes to allow flavors to blend.
• Pull back husk and remove silk strands from corn. Brush corn with butter sauce and then bring husk back over ears.
• Grill corn 5" from heat for 20-25 minutes, turning occasionally. Serve with remaining butter sauce.
• ALTERNATIVELY, you can bake in the oven for 30 minutes at 350°F Place 1 rack below the center and put a baking sheet on it. Place the other rack in the center of oven and place cobs on that rack, directly above the cookie sheet rack (to catch the drippings).

SCALLION CREAM CHEESE CORN ON THE COB

Steps:

• Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
• Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
• Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
• Thinly slice the reserved scallions and set aside.
• Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
• When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
• Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
• Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.

GRILLED CORN WITH FISH SAUCE AND SCALLIONS

Steps:

• Heat a grill to medium-high. Grill corn, turning occasionally, until tender and charred in places, about 10 minutes.
• In a small bowl, stir together remaining ingredients. Brush over corn; serve with lime wedges on the side.

SCALLION BUTTER

Steps:

• Mix all ingredients, keeping warm.
• Use some for basting while grilling the lobster or seafood of choice.
• Use the remainder as a dipping sauce, served with the lobster or seafood of choice.

GRILLED SALMON IN CORN HUSKS

Steps:

• To make the salmon:
• Prepare grill.
• Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
• On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
• Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
• Serve salmon packages with salsa.
• To make the chipotle rub:
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
• Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

GRILLED CORN IN HUSKS

Steps:

• Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.