Grilled Corn With Steakhouse Butter Recipes

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GRILLED CORN WITH HERB BUTTER



Grilled Corn with Herb Butter image

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Provided by Chris Morocco

Categories     Herb     Side     Fourth of July     Kid-Friendly     Quick & Easy     Father's Day     Backyard BBQ     Corn     Summer     Grill     Grill/Barbecue     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil

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 WITH STEAKHOUSE BUTTER



Grilled Corn with Steakhouse Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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



Grilled Corn image

You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 11

4 ears fresh sweet corn (husks on* (see notes))
2 tablespoons unsalted butter
1 tablespoon finely grated Parmesan cheese (or nutritional yeast)
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
¼ teaspoon ground cumin
¼ teaspoon kosher salt (plus additional to taste)
Zest and juice of 1 small lime (divided)
3 tablespoons unsalted butter
Kosher salt
Ground black pepper

Steps:

  • Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
  • Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
  • Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
  • Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
  • Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
  • Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
  • Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.

Nutrition Facts : ServingSize 1 of 4, Calories 135 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g

GRILLED CORN WITH GARLIC BUTTER



Grilled Corn with Garlic Butter image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

4 ears sweet corn in the husks
6 tablespoons unsalted butter, at room temperature (if using salted butter, omit the salt)
3 tablespoons minced fresh flat leaf parsley or cilantro
1 clove garlic, minced
Salt and freshly ground black pepper

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 SMOKY BUTTER



Grilled Corn with Smoky Butter image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 teaspoon smoked paprika
1/4 teaspoon ground mustard
1 pinch cayenne
1 pinch garlic powder
Kosher salt
4 ears corn, shucked

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.

STEAK, CORN AND POTATOES WITH GARLIC BUTTER



Steak, Corn and Potatoes with Garlic Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, cut into 1/2-inch pieces
Kosher salt
4 tablespoons unsalted butter, at room temperature
4 cloves garlic (1 grated, 3 minced)
1/4 cup chopped fresh parsley
1 tablespoon fresh oregano
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice
1 1/2 pounds skirt steak, cut into 4 pieces
Freshly ground pepper
1/4 cup vegetable oil
6 ears of corn, kernels cut off (about 4 1/2 cups)
4 scallions, thinly sliced

Steps:

  • Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
  • Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
  • Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
  • While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
  • Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

CORN WITH STEAKHOUSE BUTTER



Corn with Steakhouse Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 ears of corn

Number Of Ingredients 6

4 tablespoons unsalted butter
1 clove garlic, minced
1/4 cup steak sauce
4 ears of corn, grilled
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the garlic and steak sauce and remove from the heat.
  • Brush the butter mixture on the grilled corn. Season with salt and pepper; sprinkle with chopped chives.

SMOKY GRILLED CORN ON THE COB



Smoky Grilled Corn on the Cob image

We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

6 medium ears sweet corn
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1/8 teaspoon cayenne pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.

Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED CORN WITH CHILE BUTTER



Grilled Corn With Chile Butter image

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

1 stick butter, softened
1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
1 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
8 to 12 cobs of corn
Lime wedges for serving (optional)

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 CILANTRO LIME BUTTER



Grilled Corn with Cilantro Lime Butter image

Simple grilled corn on the cob.

Provided by BritanyRachelle

Categories     Side Dish     Vegetables     Corn

Time 1h35m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup chopped fresh cilantro
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper
8 ears corn on the cob, unhusked
3 quarts cold water, or as needed to cover

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 SESAME-SOY BUTTER



Grilled Corn With Sesame-Soy Butter image

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

3 tablespoons unsalted butter
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon mirin or honey
Freshly ground black pepper
Vegetable oil, for the grill grates
4 ears corn in husks
2 tablespoons black sesame seeds or toasted white sesame seeds
1 tablespoon minced fresh chives or scallion greens

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.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER



Easy Grilled Corn with Chipotle-Lime Butter image

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

8 large ears sweet corn in husks
1/2 cup butter, softened
1-1/2 teaspoons grated lime zest
1 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
Coarse sea salt, optional

Steps:

  • In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.

Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED STREET CORN



Grilled Street Corn image

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED CORN ON THE COB WITH SALT-AND-PEPPER BUTTER



Grilled Corn on the Cob with Salt-and-Pepper Butter image

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Provided by Anna Stockwell

Categories     Butter     Corn     Grill     Summer     Side     Backyard BBQ     Kid-Friendly     Small Plates

Yield 4-6 servings

Number Of Ingredients 4

1/2 cup (1 stick) unsalted butter, room temperature
1 tsp. kosher salt
1 tsp. freshly ground black pepper
6 ears of corn

Steps:

  • Prepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
  • Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. (This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing smoke to penetrate the husk and some charring to occur.) Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.
  • Do Ahead: Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.

GRILLED CORN ON THE COB



Grilled Corn on the Cob image

This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.

Provided by SUETEITSMA

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 3

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

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.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 17.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 95.3 mg, Sugar 2.9 g

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From thepioneerwoman.com


GRILLED CORN ON THE COB & CILANTRO QUESO FRESCO BUTTER RECIPE
Soak about 1 hour. Advertisement. Step 2. Heat a grill to medium-high (350° to 450°). Meanwhile, whirl queso fresco, butter, mayonnaise, and lime zest in a food processor until fairly smooth. Add cilantro and pulse to blend. Spread half the butter mixture on a plate and spoon the rest into a small bowl. Step 3.
From myrecipes.com


10+ BEST GRILLED CORN ON THE COB RECIPES - DELISH
2020-05-13 1 of 14. Grilled Corn. Rule #1: Don't overcomplicate it. Get the recipe from Delish. Ethan Calabrese. 2 of 14. Bacon-Wrapped Grilled Corn. Wrap each ear …
From delish.com


5 GREAT GRILLED CORN ON THE COB RECIPES - THE SPRUCE EATS
2019-06-26 Smoked Corn on the Cob. The Spruce. To make a slowly smoked corn on the cob, soak the ears of corn in water for a few hours, then rub them down with olive oil and chopped green onions. Leave the husks intact and smoke the corn for about an hour on the grill. The result is a perfect combination of sweet and smoky flavors.
From thespruceeats.com


GARLIC BUTTER GRILLED CORN ON THE COB - EASY GOOD IDEAS
2021-06-23 Using a brush, brush butter mixture on corn getting a thin layer on the entire surface. Roll the cobs up in the aluminum foil and wrap the ends in so the corn is fully covered. Pre-heat barbecue to medium high heat. Place foil wrapped cobs directly on the grill. Cook for about 20-25 minutes turning every few minutes.
From easygoodideas.com


TOP 5 FLAVORED BUTTER FOR CORN RECIPES - THE SPRUCE EATS
2019-09-20 Cilantro and Cotija Corn Butter. Regarding BBQ, Inc. This butter is a delicious mix of cilantro, lime, and chipotle peppers, with the added saltiness from the Cotija cheese. It's reminiscent of the combination that's slathered on Mexican street corn. This is a great addition to any vegetable dish but works very well on corn on the cob.
From thespruceeats.com


HOW TO GRILL CORN | RECIPETIN EATS
2019-06-30 Instructions. Preheat BBQ (grill side) until very hot. Peel husk off the corn. Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.
From recipetineats.com


GRILLED CORN WITH HERB BUTTER RECIPE | LAND O’LAKES
Plunge corn into water; let stand 1 hour or until husks are soaked. H eat gas grill on medium or charcoal grill until coals are ash white. Combine all herb butter ingredients in small bowl until well mixed; set aside. Place corn onto grill. Grill, turning often, 15 …
From landolakes.com


GRILLED CORN WITH GARLIC HERB BUTTER - DAILY DISH RECIPES
2013-05-15 In a small bowl, place the two sticks of butter. Use a fork and mash up the butter gently until it’s soft and pliable. Add the salt, pepper and garlic and mash into the butter until blended. Add the oregano, basil. green onions and lemon zest and again mash with the fork to combine. Chill the butter until ready to use.
From dailydishrecipes.com


HOW TO GRILL CORN ON THE COB: WITH OR WITHOUT THE HUSK
2021-08-02 Step 2: Grill the Corn. Place the ears directly over hot coals. Grill for 15-20 minutes, turning every 4-5 minutes, or until husks are completely charred black. Since the corn is done when the kernels are tender, test the corn by giving it a light squeeze with the tongs.
From tasteofhome.com


GRILLED CORN IN FOIL WITH BBQ COMPOUND BUTTER - SMELLS LIKE HOME
Place each piece of corn on an 8-inch square piece of aluminum foil. Add 1 pat of butter to each piece of corn. Wrap corn up in the foil into a packet, taking care to seal the foil well so the butter doesn't leak on the grill. Grill for 10 minutes, turning each piece of …
From smells-like-home.com


GRILLED CORN WITH SPICY HONEY BUTTER | GRILL MATES
Set aside. Mix remaining 3 tablespoons butter and Roasted Garlic and Herb Seasoning in small bowl. Brush evenly over corn. 2 Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. 3 Remove corn from …
From mccormick.com


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