Grilled Corn With Citrus Butter Recipes

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

CORN ON THE COB WITH LEMON-PEPPER BUTTER

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.

GRILLED CORN WITH CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

SUNNY'S GRILLED CORN WITH CAJUN TRINITY BUTTER

Steps:

• Heat a grill to 400 degrees F.
• In a small food processor add the butter, Cajun seasoning, celery, onion and bell pepper.
• Pull the corn husks open, then remove the silk and secure the husks open in a bundle with soaked twine or a piece of husk ripped from each ear.
• Place the corn over the direct heat of the grill and cook, rotating occasionally, until the corn chars, 10 to 15 minutes.
• Brush or smear with butter and cook over the indirect heat while basting and turning for a few more minutes. Serve warm with a spritz of lemon.

GRILLED CORN WITH CITRUS BUTTER

Steps:

• Combine first 4 ingredients in small bowl; mash to combine. Mix in butter.
• Preheat barbecue (medium heat). Spray corn with nonstick spray. Grill until browned in spots, turning often, about 15 minutes. Serve with citrus butter.

GRILLED CORN WITH GARLIC BUTTER

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

GRILLED CORN WITH CITRUS BUTTER

Steps:

• Combine first 4 ingredients in small bowl; mash to combine.
• Mix in butter.
• Preheat barbecue (medium heat).
• Spray corn with nonstick spray.
• Grill until browned in spots, turning often, about 15 minutes.
• Serve with citrus butter.

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350.
• Cut off and discard top quarter of each garlic head.
• Place garlic in small baking dish.
• Drizzle with 2 tablespoons oil.
• Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
• cool garlic slightly.
• Squeeze garlic out of papery skins, letting garlic fall into small bowl.
• Mash with fork.
• Stir in butter.
• Season to taste with salt and pepper.
• (Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Prepare barbeque to medium heat.
• Brush corn lightly all over with remaining 2 tablespoons oil.
• Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
• Serve hot, passing roasted garlic butter seperately.

GRILLED SWEET CORN WITH LEMON PEPPER BUTTER RECIPE BY TASTY

Steps:

• In a small bowl, stir together the butter, lemon zest, and lemon pepper until well combined.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Brush one side of each ear of corn with the butter mixture, then add to the grill, buttered-side down. Cook until char marks appear, about 5 minutes per side.
• Transfer the corn to a serving platter and brush with more butter. Garnish with the parsley and serve with lemon wedges to squeeze over the corn.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!

GRILLED CORN WITH CUMIN SCALLION BUTTER

Steps:

• In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
• While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
• Prepare grill.
• Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
• Serve corn with melted butter.