Grilled Corn Cobs With Tomato Herb Spread Recipes

GRILLED HERBED CORN ON THE COB

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.

PERFECTLY GRILLED CORN ON THE COB

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.

GRILLED CORN WITH HERB BUTTER

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.

FANTASTIC GRILLED CORN ON THE COB

Steps:

• Heat grill to medium-high heat.
• Rinse corn under cold water; wrap individually in Reynolds Wrap® Aluminum Foil.
• Grill 15 to 20 min. or until tender, turning occasionally.
• Mix remaining ingredients; spread onto corn.

GRILLED CORN WITH PARMESAN-HERB BUTTER

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.

GRILLED TOMATO WITH FRESH CORN

Steps:

• Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.

GRILLED CORN AND HEIRLOOM TOMATO SALAD

Steps:

• Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
• Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
• Toss together corn, tomatoes, onions and basil in a medium bowl.
• Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS

Steps:

• Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
• For each flavored butter:
• Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

GRILLED CORN COBS WITH TOMATO-HERB SPREAD

Steps:

• Prepare grill to medium-high heat.
• In a small bowl, combine all the herb spread ingredients.
• Rub corn generously with herbed butter.
• Wrap each ear of corn tightly with aluminum foil.
• Place wrapped corn on grill and cook 10-15 minutes, turning frequently.
• Remove from grill, remove foil and serve immediately.