Basil Lime Butter For Corn On The Cob Recipes

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CORN ON THE COB WITH BASIL BUTTER



Corn on the Cob with Basil Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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



Basil Lime Butter for Corn on the Cob image

Next time you serve corn on the cob, try something a little different by using this delicious Basil Butter! It's simple to do in your food processor. From Cuisine at Home.

Provided by Bev I Am

Categories     Very Low Carbs

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup basil leaves, lightly packed
2 garlic cloves
1/2 cup unsalted butter, softened
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1 pinch sugar

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



Corn on the Cob With Lemon-Basil Butter image

Make and share this Corn on the Cob With Lemon-Basil Butter recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups unsalted butter, softened
3/4 cup fresh basil, lightly packed
2 teaspoons lemon zest, grated
2 tablespoons lemon juice
1 garlic clove, crushed
3/4 teaspoon salt
1/2 teaspoon ground pepper
8 ears corn, in husks

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.

Nutrition Facts : Calories 435.8, Fat 36.1, SaturatedFat 22.1, Cholesterol 91.5, Sodium 243.1, Carbohydrate 30.4, Fiber 3.6, Sugar 3.9, Protein 4.4

CORN ON THE COB WITH LIME AND MELTED BUTTER



Corn on the Cob with Lime and Melted Butter image

Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

4 ears corn, husked
4 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
2 limes, cut into wedges

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



Basil Grilled Corn on the Cob image

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. -Caitlin Dawson, Monroe, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 medium ears sweet corn
4 teaspoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
16 fresh basil leaves
1/2 medium lemon
2 teaspoons minced fresh cilantro
Additional butter, optional

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.

Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 489mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CORN WITH CILANTRO-LIME BUTTER



Corn with Cilantro-Lime Butter image

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
12 medium ears sweet corn, husked
Grated Cotija cheese, optional

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.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CORN ON THE COB WITH CILANTRO-LIME BUTTER



Corn on the Cob with Cilantro-Lime Butter image

Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 7

4 ears corn
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons coarsely chopped cilantro
1/2 teaspoon grated zest of lime
1 1/2 teaspoons freshly squeezed lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

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



Corn on the Cob With Coconut and Lime image

Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and finely chopped, toasted coconut chips for added texture. Mixing half of the chips into the oil helps them stick to the cob, which is smart because you'll want them in every bite. If you can't find coconut chips, toasted unsweetened coconut flakes will add a nutty flavor, but you won't get the delightful crunch.

Provided by Emily Fleischaker

Categories     vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 ears fresh corn, shucked
1 lime
4 tablespoons coconut oil
1/2 cup toasted unsweetened large coconut chips, finely chopped (or 3 tablespoons toasted unsweetened coconut flakes)
Kosher salt

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.

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