Herbed Butter Corn Cobs In Parchment Recipes

HERB-BUTTERED CORN ON THE COB

Steps:

• In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use.
• Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side.
• Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.

HERBED CORN ON THE COB

Steps:

• Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
• Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
• Spread 1 T butter mixture on each ear of corn.
• Reserve the remaining butter mixture.
• Place 1 ear of corn on each piece of foil.
• Roll up tightly.
• Place on a baking sheet and bake for 30 minutes at 375 degrees.
• Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.

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.

HERBED BUTTER

Steps:

• Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.
• Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.

HERBED CORN ON THE COB

Steps:

• Preheat oven to 400F or 210°C.
• In a small bowl, combine butter and dried ingredients.
• Place corn in aluminium foil and brush corn with herbed butter.
• Wrap up well and put in oven for about 20 mins or so.
• Enjoy.

HERBED CORN ON THE COB

Steps:

• Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
• Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.

CORN ON THE COB WITH HERBED BUTTER

Steps:

• Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.

HERB BUTTER FOR CORN

Steps:

• In a small bowl, combine butter and basil until smooth. Spread on cooked corn on the cob. Refrigerate leftovers.

HERBED BUTTER CORN COBS IN PARCHMENT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix butter, tomatoes, scallions, Italian seasoning, celery, chile-garlic sauce, salt, Worcestershire sauce, and pepper together in a bowl, making sure all ingredients are well homogenized. Set aside in the freezer.
• Cut parchment paper into large squares, big enough to wrap 2 to 3 corn cob pieces. Place 1 tablespoon ranch dressing onto each of the paper squares, place cobs on top of dressing, and sprinkle lightly with additional salt to taste. Place a heaping tablespoon of the prepared herbed butter on top of each cob; seal each paper square well so it traps in steam.
• Bake in the preheated oven until tender, about 25 minutes. Serve right away in the inflated pouches, cutting a hole in the middle to let fragrant steam escape and delight the eater.

BBQ CORN COBS WITH COMTé & HERB BUTTER

Steps:

• To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.
• Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.

HERB-BUTTERED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers.