Grilled Corn With Dill Weed Recipes

GRILLED CORN IN FOIL

Steps:

• Cream 4 Tbsp butter with a fork in a medium bowl.
• Stir in 1/4 tsp salt, pinch of pepper and 1 Tbsp fresh lemon juice and mix until smooth. The lemon juice will seem like it isn't blending, but keep mixing for a couple minutes and it will happen.
• Stir in fresh chopped dill until well incorporated. Keep the prepared butter at room temp until ready to serve corn.
• Preheat Grill to Med/High. Shuck corn. Leave the corn whole or break corn into halves or thirds if serving a large crowd. Wrap each ear of corn with a generous sheet of heavy duty foil making sure all sides are covered. If using regular kitchen-standard foil, double wrap the corn so it doesn't scorch.
• Grill foil-wrapped corn with the lid closed over medium/high heat, rotating the corn every 2 -3 minutes to keep from scorching. Grill for 15-20 minutes. Ours was done at 18 minutes. Once corn is finished grilling, remove foil and brush generously with lemon dill butter while warm.

GRILLED CORN WITH DILL

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Meanwhile, in a small bowl, beat remaining ingredients until blended., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread corn with butter mixture. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks.

SWEET GRILLED CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat.
• Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

GRILLED CORN ON THE COB WITH DILL BUTTER

Steps:

• Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

GRILLED CORN ON THE COB WITH GARLIC WHIP, DILL AND FETA CHEESE

Steps:

• Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
• Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
• Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.

GRILLED CORN WITH GARLIC DILL BUTTER

Steps:

• Stir together first 3 ingredients; cover and chill 8 hours.
• Remove husks from corn.
• Grill corn, uncovered, on a lightly greased grill rack over medium heat about 10 minutes or until corn is tender, turning occasionally.
• Serve with herbed butter.
• Note: If you use soy margarine this is dairy-free!

GRILLED CORN WITH DILL WEED

Steps:

• Mix the Kraft Horseradish Sauce and softened margarine with dill weed.
• Apply generous amount to each ear of corn (coating the ends well, to stop burning. Wrap in foil.
• Grill 20 minutes on medium heat. Garnish with a dash of dill weed.