Grilled Corn With Jerk Butter Recipes

GRILLED CORN WITH JERK BUTTER

Steps:

• To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.
• Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.
• Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!

JERK GRILLED CORN ON THE COB

Steps:

• Prepare grill.
• Combine first 7 ingredients in small bowl; set aside.
• Pull husks back from corn and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

GRILLED CORN WITH STEAKHOUSE BUTTER

Steps:

• Combine 2 tablespoons each melted butter and steak sauce with 1 minced garlic clove. Brush 4 ears of corn with 2 tablespoons plain melted butter; grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes. Brush with the flavored butter; grill 1 more minute. Season with salt and pepper; sprinkle with chopped chives.

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 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.

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.

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 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.

GRILLED CORN WITH HERBS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
• Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

GRILLED CORN WITH SEASONED BUTTER

Steps:

• Heat grill to medium. Remove outer layers of husks from 8 ears corn. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
• Meanwhile, make Seasoned Butter: In a small bowl, mix together 1/2 cup melted butter and 1/2 teaspoon salt. Add 1/2 teaspoon black pepper, or a combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper.
• Peel back husks and silks from corn, brush with seasoned butter, and serve.

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.