Corn Grilled In The Husk With Roasted Red Bell Pepper Butter Recipes

Steps:

• 1. Saute the onion and garlic in the olive oil with the dried herbs until the onions are tender.
• 2. Puree the onion mixture with the roasted red bell peppers, salt and black pepper until smooth then stream in the melted butter and add paprika.
• 3. Shuck corn and grill until tender or cook by another method of your choice.
• 4. Brush cooked corn with red pepper butter and garnish with chopped fresh herbs.

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.

Steps:

• Preheat a grill.
• Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
• Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

Steps:

• 1. Fill a bucket w/ cold water. Peel back husks (keeping in tack) remove silk, and smooth husks back over the corn. Soak corn in water for at least 30 min. 2. Set your gas grill to M high heat. Add corn. Grill until husks are slightly charred (about 10-12 min) turning every 2 min. 3. Pull off half the husks from each ear, slater on butter, and season with S and P.

Steps:

• Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.
• Place the butter on a sheet of plastic wrap and roll into a cigar shape.
• Place the butter into the fridge for 1 hour to set.
• Preheat grill to 375°F/190°C or medium high heat.
• Drizzle corn with oil and season with salt and pepper.
• Cook corn on the grill for 4 minutes or until corn turns a bright yellow.
• Remove from heat and serve with a ½ inch slice of the roasted pepper butter.