Time 1h35m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot. Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving. Combine in a food processor and process until smooth.
Yield 8 servings Number Of Ingredients 7 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.
Yield Makes 6 servings Number Of Ingredients 3 Steps:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes. Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
Number Of Ingredients 7 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 to 8 minutes. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly. MAKE-AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn. Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
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.
Time 5m Yield 16 tablespoons. Number Of Ingredients 2 Steps:
In a small bowl, combine butter and basil until smooth. Spread on cooked corn on the cob. Refrigerate leftovers.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Prepare a fire in a covered grill. Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. Soak the ears in cold water to cover for at least 20 minutes and then drain. To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the ingredients of your choice until they are evenly distributed. Refrigerate if not using immediately. Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels. Replace the husks. Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve hot.
More about “grilled corn with herb butter recipes”
Time 20m Yield 6 Number Of Ingredients 6 Steps:
Heat gas or charcoal grill. In small bowl, mix butter, cheese, dill and pepper with fork; set aside. Fill large saucepot with water; heat to boiling. Submerge corn in water; cook 3 to 4 minutes. Remove corn from boiling water; cool slightly. Drizzle each ear of corn with oil; rub over corn. Place corn on grill over medium heat. Cover grill; cook, turning occasionally, until all sides of corn are browned. Remove from grill; immediately top corn with butter mixture. Once butter has melted slightly, serve.
