GRILLED CORN WITH HOISIN-ORANGE BUTTER
Learn how to grill corn with rich, sweet hoisin-orange butter.
Provided by Bon Appétit Test Kitchen
Categories Side Super Bowl Vegetarian Low Cal High Fiber Backyard BBQ Dinner Lunch Corn Fall Summer Winter Tailgating Family Reunion Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
- Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer. Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro; serve.
- * Available in the Asian foods section of many supermarkets and at Asian markets.
GRILLED CORN WITH CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g
GRILLED CORN WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
GRILLED CORN WITH HOISIN-ORANGE BUTTER
From Bon Appetit Magazine August 2008. ----"Hoisin, a Chinese soybean, and chili-based sauce, adds a bit of spicy-sweet flavor to the corn."
Provided by Shelby Jo
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat).
- Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
- Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer.
- Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 151.9, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 124.2, Carbohydrate 18.5, Fiber 2.6, Sugar 3.6, Protein 3.1
GRILLED CORN WITH OLIVE BUTTER
Olives are an acquired taste, but there's something special about its briny flavor in combination with butter and sweet corn. Sounds weird, but don't knock it until you try it.
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
- For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
- Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
- Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.
HOISIN-GLAZED CORN ON THE COB
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat.
- In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill.
- Sprinkle each ear with sesame seeds and chives.
GRILLED CORN WITH SESAME-SOY BUTTER
Mark Twain advocated for boiling corn - preferably right in the corn field. But there's no better way to cook corn than by grilling. The high dry heat of the fire caramelizes the natural plant sugars, intensifying the corn's natural sweetness while adding a beguiling smoky flavor. The key is to brown the kernels on all sides. To form a convenient handle for eating the corn, fold the husk back below the stem end. In this version, the corn is seasoned with sesame, soy, mirin and butter.
Provided by Steven Raichlen
Categories vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
- Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
- Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
- Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.
GRILLED CORN WITH CITRUS BUTTER
Provided by Jill Silverman Hough
Yield Makes 6 servings
Number Of Ingredients 7
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.
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- Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
- Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer. Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro; serve.
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