Basil Lime Butter For Corn On The Cob Recipes

CORN ON THE COB WITH BASIL BUTTER

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.

BASIL LIME BUTTER FOR CORN ON THE COB

Steps:

• Pulse basil and garlic in a food processor until chopped.
• Add butter, lime juice, salt and sugar; process until smooth.
• Transfer to a container and refrigerate.
• Enough for 8 ears of corn.

CORN ON THE COB WITH LEMON-BASIL BUTTER

Steps:

• Butter: Put all ingredients in food processor and pulse until basil is incorporated and the butter is light green.
• Transfer to a small serving bowl
• Corn: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties.
• Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter.
• Lay inner husks back in place around corn.
• Tie at top with reserved husk strips.
• Immerse cobs in a large bowl of cold water and soak for 20 minutes.
• Drain well.
• Place on a hot grill for 20 minutes, turning often.
• Serve with extra Lemon-Basil Butter on the side.

CORN ON THE COB WITH LIME AND MELTED BUTTER

Steps:

• Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.
• Drain corn. Toss with melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.

BASIL GRILLED CORN ON THE COB

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.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

CORN ON THE COB WITH CILANTRO-LIME BUTTER

Steps:

• Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.
• Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.
• Remove husks; serve with cilantro-lime butter.

CORN ON THE COB WITH COCONUT AND LIME

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
• Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.