Grilled Corn On The Cob With Chimichurri Butter Creme De La Crumb Recipes

GRILLED CORN ON THE COB WITH CHIMICHURRI BUTTER

Steps:

• Stir together butter and chimichurri sauce. Set aside.
• Preheat grill to medium.
• Rub corn all over with olive oil, then season with salt and pepper to taste.
• Grill corn for 10-12 minutes, turning regularly to prevent burning and cook evenly throughout.
• Serve corn with a generous slather of chimichurri butter. Enjoy!

ASIAN GRILLED CORN

Steps:

• Whisk together all sauce ingredients.
• Place corn on the grill and cook over medium-high heat 6-10 minutes, turning throughout until cooked on all sides and corn begins to char.
• Remove corn from grill, brush with sauce. Serve immediately. Drizzle with extra sriracha sauce if you like it really spicy!

GRILLED CORN ON THE COB WRAPPED IN FOIL

Steps:

• 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
• 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
• 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

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 ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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.

GRILLED CORN ON THE COB WITH ZESTY BUTTER

Steps:

• Carefully pull back each piece of corn husk one by one without detaching it from base.
• Remove corn silk and replace husks one piece at a time over corn kernels.
• Tie string around center of each cob and trim string close to knot.
• Soak corn in sink of cold water for 30 minutes.
• Remove from water and pat dry.
• Grill over medium heat turning occasionally until tender- about 15 minutes.
• Combine spread ingredients and serve with corn.