Grilled Corn With Spicy Herb Butter Recipes

GRILLED CORN-ON-THE-COB WITH SPICY BUTTER

Steps:

• GRILL DIRECTIONS: Heat grill. Cut two 24x12-inch pieces of heavy-duty foil. Place 4 ears of corn on center of each piece of foil.
• In small bowl, combine butter and taco seasoning mix; mix well. Brush corn with butter mixture. Wrap ears of corn securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place corn packets on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 25 to 35 minutes or until corn is thoroughly heated, turning occasionally.
• Open corn packets carefully to allow steam to escape; place corn on serving platter.

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

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.

SPICY GRILLED CORN

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

GRILLED HERBED CORN ON THE COB

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

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 HERB BUTTER RECIPE - (4.5/5)

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 to 8 minutes. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly. MAKE-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 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 PARMESAN-HERB BUTTER

Steps:

• Heat gas or charcoal grill. In small bowl, mix butter, cheese, dill and pepper with fork; set aside.
• Fill large saucepot with water; heat to boiling. Submerge corn in water; cook 3 to 4 minutes.
• Remove corn from boiling water; cool slightly. Drizzle each ear of corn with oil; rub over corn.
• Place corn on grill over medium heat. Cover grill; cook, turning occasionally, until all sides of corn are browned. Remove from grill; immediately top corn with butter mixture. Once butter has melted slightly, serve.

GRILLED CORN WITH SEASONED BUTTER (4 DIFFERENT KINDS OF BUTTER)

Steps:

• Prepare a fire in a covered grill.
• Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached.
• Remove and discard the silk, then replace the husks around the ear.
• Soak the ears in cold water to cover for at least 20 minutes and then drain.
• To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft.
• Mix in the ingredients of your choice until they are evenly distributed.
• Refrigerate if not using immediately.
• Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels.
• Replace the husks.
• Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes.
• Transfer the corn to a platter or individual plates and serve hot.