Corn On The Cob With Garlic Basil Butter Recipes

GARLIC CORN ON THE COB

Steps:

• Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
• Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
• Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

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 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.

GARLIC CORN ON THE COB

Steps:

• In a small bowl, combine garlic and oil; brush over corn. Sprinkle with sugar. Place each on a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over corn and seal tightly., Grill corn, covered, over medium heat for 10-15 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

GRILLED CORN WITH BASIL BUTTER

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.

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 GARLIC-ANCHO BUTTER

Steps:

• Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
• Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
• Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.

BAKED CORN ON THE COB WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 200°C.
• Remove all the husks and silks from the corn cobs.
• To make the Herb & Garlic Butter- mix all ingredients together is a small mixing bowl.
• Smear the flavoured butter over the corn cobs. Wrap the corn cobs in aluminium foil and secrely seal.
• Place the corn cobs on a baking tray and bake in a preheated oven for 25 minutes.
• When cooked remove from the oven and allow to stand for 5 minutes before opening the foil to remove cooked corn. The corn will still be very hot-be careful not to burn yourself on the steam.