Corn On The Cob With Vegan Herbed Butter Recipes

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.

Steps:

• Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
• Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
• Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
• DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

Steps:

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

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.

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.

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.

Steps:

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

Steps:

• Preheat oven to 200°C.
• Remove all the husks and silks from the corn cobs.
• To make the Herb & Garlic Butter- mix all ingredients together is a small mixing bowl.
• Smear the flavoured butter over the corn cobs. Wrap the corn cobs in aluminium foil and secrely seal.
• Place the corn cobs on a baking tray and bake in a preheated oven for 25 minutes.
• When cooked remove from the oven and allow to stand for 5 minutes before opening the foil to remove cooked corn. The corn will still be very hot-be careful not to burn yourself on the steam.