Steamed Corn With Basil Butter Recipes

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:

• Lightly toast the sesame seeds in a large skillet over medium heat, taking care not to burn them, 2 to 3 minutes. Transfer to a small bowl and reserve.
• Return the skillet to medium heat and add the butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, salt and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the sesame seeds and half the basil and mix until combined. Transfer to a serving bowl and garnish with the remaining basil.

Steps:

• Combine the butter and basil in a food processor and process until smooth, season with salt and pepper, to taste, and pulse a few more times. Scrape into a small bowl.
• Put a large saute pan on the grill over low heat and add the basil butter. When the butter is hot add the corn kernels and saute for 3 to 4 minutes. Transfer to a serving bowl and garnish with torn basil leaves and scallions.

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:

• Combine the first four ingredients in a small bowl, stirring until blended. Set aside.
• Arrange the corn in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until corn is tender. Remove corn from the steamer; spread the butter mixture over the corn and serve immediately.

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Steps:

• Stir herbs into butter and let stand at room temperature while preparing corn.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
• Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
• Serve with basil butter and salt.

Steps:

• Husk corn. Set aside.
• Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
• Place large plate or steamer in bottom of pan.
• Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
• Put the cover on, and bring water to a boil.
• Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
• Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
• Remove corn from pot with tongs, and put on a serving plate.
• Cover with aluminum foil, until ready to eat.
• Serve with lots of butter and sprinkle with salt, to taste.