Corncobbutter Recipes

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

CORN-ON-THE-COB WITH SEASONED BUTTERS

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Combine all ingredients for desired seasoned butter in bowl; mix well. Spread about 1 tablespoon seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness heavy-duty aluminum foil; tightly seal top and sides.
• Place corn on grill directly over coals. Grill, turning every 5 minutes, 20-25 minutes or until corn is tender.

ELOTE GRILLED CORN

Steps:

• Stir mayonnaise, sour cream, garlic and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
• Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

CORN ON THE COB

Steps:

• Bring water and sugar to a boil over high heat in large stockpot. Add milk and corn. Return to a boil. Turn off heat and let sit in hot water 10 minutes or until kernels are bright yellow and corn is tender. Remove corn from water; lay on paper towel to drain. Serve hot, slathered in Butter with Canola Oil and seasoned with pepper.

SWEET GRILLED CORN ON THE COB WITH ORANGE BUTTER

Steps:

• To prepare the corn, remove the silk but keep the husks on.
• Place corn in a large container of cool water and submerge. Allow corn to soak for 1 hour.
• Remove corn from the water and shake off any excess water.
• Prepare barbeque for medium high heat direct grilling (375°F) (190°C). Oil the grill to prevent sticking.
• Place corn on the grill and cover the barbeque.
• Cook the corn for 4-5 minutes (turning twice) or until you hear sputtering and the husks are nice and charred.
• To prepare the butter, combine the butter, orange zest, salt and pepper in a small bowl. Mix to combine ingredients evenly.
• Place the butter on a large piece of plastic wrap.
• Using the plastic wrap as a guide, roll butter into a cylinder shape. Place butter in the refrigerator until needed. Alternatively, you may mix the butter with orange zest, salt and pepper and serve in a bowl with the corn.
• Remove corn from grill and cool a few minutes.
• Using a towel grasp the ear of the corn and pull down the husk.
• Slice the butter into rounds and top the corn with butter.

CORN ON THE COB WITH LIME-CHIVE BUTTER

Steps:

• Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
• To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
• To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.

CORN COB BUTTER

Steps:

• Stir all together in a bowl.