EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CORN WITH GARLIC BUTTER
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
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.
GRILLED MUSHROOMS WITH CHIVE BUTTER
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.
Provided by Alexa Weibel
Categories vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
- Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
- Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
- Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
- Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
- Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
- Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
- Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)
CORN ON THE COB WITH LIME-CHIVE BUTTER
Categories Side Quick & Easy Lime Corn Summer Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
- To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
- To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.
CHIVE BUTTER FOR GRILLED CORN
Make and share this Chive Butter for Grilled Corn recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients; except salt, pepper and corn.
- Shuck the corn and rinse it. Cover each ear with butter mixture; salt and pepper to taste.
- Wrap in foil (making sure to not rip it and make sure you crimp the ends).
- Grill, covered, for 20 minutes, turning every 5 over medium hot coals.
- Note: I use charcoal and I don't place them over the center but more around the edge of the charcoal line.
Nutrition Facts : Calories 221.8, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 122.5, Carbohydrate 19.4, Fiber 2.5, Sugar 5.1, Protein 3.1
GRILLED CORN WITH SESAME-SOY BUTTER
Mark Twain advocated for boiling corn - preferably right in the corn field. But there's no better way to cook corn than by grilling. The high dry heat of the fire caramelizes the natural plant sugars, intensifying the corn's natural sweetness while adding a beguiling smoky flavor. The key is to brown the kernels on all sides. To form a convenient handle for eating the corn, fold the husk back below the stem end. In this version, the corn is seasoned with sesame, soy, mirin and butter.
Provided by Steven Raichlen
Categories vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
- Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
- Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
- Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
CORN ON THE COB WITH CHIVE BUTTER
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h10m
Number Of Ingredients 4
Steps:
- Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
- Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
- In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.
More about "grilled corn with chive butter recipes"
GRILLED CORN WITH FETA CHEESE AND CHIVES BUTTER | CORN ON …
From diethood.com
Estimated Reading Time 3 mins
- Place the corn on the grill; close to cover the grill and cook for 15 to 20 minutes, turning corn every 5 minutes, until kernels are tender.
GRILLED CHICKEN AND CORN WITH CHARRED SCALLION-LIME …
From southernliving.com
BEST GRILLED CORN ON THE COB RECIPE | HOW TO GRILL CORN …
From thenovicechefblog.com
GRILLED CORN WITH SPICY CALABRIAN CHILE BUTTER - FOOD …
From foodnetwork.com
Author Molly YehSteps 5Difficulty Easy
GRILLED CORN WITH CHIVE BUTTER - THE BLACK PEPPERCORN
From theblackpeppercorn.com
Estimated Reading Time 1 min
GRILLED CORN WITH LIME-CHIVE BUTTER RECIPE - GRACE PARISI
From foodandwine.com
Author Grace ParisiTotal Time 20 mins
6 TASTY COMPLEMENTS TO SERVE WITH BEEF CROQUETTES
From cookindocs.com
18 BEST FATHER'S DAY LUNCH IDEAS - FATHER'S DAY LUNCH MENU
From thepioneerwoman.com
BEST GRILLED CORN ON THE COB RECIPE - HOW TO COOK CORN …
From thepioneerwoman.com
ALLRECIPES
10+ BEST GRILLED CORN ON THE COB RECIPES - DELISH
From delish.com
20 EASY GRILLED CORN ON THE COB RECIPES - HOW TO GRILL CORN
From goodhousekeeping.com
GRILLED CORN ON THE COB RECIPE (WITH HUSKS) - ROCKY HEDGE FARM
From rockyhedgefarm.com
GRILLED CORN WITH CHARRED SPRING ONION AND SESAME-CHILE BUTTER RECIPE
From rekiyi.edoh.dynu.net
GRILLED CORN WITH CHIVE BUTTER RECIPE - RECIPETIPS.COM
From recipetips.com
CORN ON THE COB WITH GARLIC-CHIVES BUTTER RECIPE - RECIPES.NET
From recipes.net
GRILLED CORN WITH HERB BUTTER RECIPE | BON APPéTIT
From bonappetit.com
MAKE YOUR BUTTER EVEN BETTER WITH THESE EASY AND DELICIOUS
From yahoo.com
GRILLED CORN ON THE COB IN FOIL - MSN
From msn.com
SMOKY GRILLED CORN RECIPE
From eatingwell.com
7 IRRESISTIBLE SIDE DISHES TO SERVE WITH GRILLED PORK RIBS
From cookindocs.com
CORN ON THE COB WITH LIME-CHIVE BUTTER RECIPE | BON APPéTIT
From bonappetit.com
GRILLED CHEESE SANDWICH DAY: HISTORY AND 3 EASY RECIPES TO TRY AT …
From meaww.com
GARLIC BUTTER CAMPFIRE CORN - EATINGWELL
From eatingwell.com
You'll also love