Corn On The Cob With Garlic Basil Butter Recipes

Steps:

• Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

Steps:

• Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
• Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
• Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Steps:

• Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
• Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.

Steps:

• Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.