Horseradish Dill Grilled Corn Recipes

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA

Steps:

• Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
• Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
• Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
• Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.

GRILLED BONELESS SALMON STEAKS WITH HORSERADISH DILL BUTTER

Steps:

• Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.
• Prepare grill for direct-heat cooking over medium-hot charcoal.
• Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone. Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.
• Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.
• Serve each fish steak topped with a slice of horseradish butter.

CORN ON THE COB WITH HORSERADISH-DIJON BUTTER SAUCE

Steps:

• Cook the ears of corn as suggested in *Steps #4 and #5.
• Sauce: combine ingredients and mix well.
• For each ear of corn, spread on approximately 1 tablespoon of the sauce.
• *Note: For stove top directions to cook corn, bring large pot of water to boil. Add the prepared corn cobs to the water, cover and simmer for approximately 10-12 minutes.
• If grilling corn, spread sauce on cobs, wrap tightly in foil and grill. Or, grill corn directly on the grill basting on the sauce as the ears cook.

BUTTERY HORSERADISH CORN ON THE COB

Steps:

• In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.

GRILLED CORN WITH DILL

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Meanwhile, in a small bowl, beat remaining ingredients until blended., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread corn with butter mixture. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks.

GRILLED CORN ON THE COB WITH GARLIC WHIP, DILL AND FETA CHEESE

Steps:

• Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
• Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
• Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.

GRILLED CORN ON THE COB WITH DILL BUTTER

Steps:

• Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

HORSERADISH DILL SAUCE

Steps:

• Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

GRILLED CORN WITH DILL WEED

Steps:

• Mix the Kraft Horseradish Sauce and softened margarine with dill weed.
• Apply generous amount to each ear of corn (coating the ends well, to stop burning. Wrap in foil.
• Grill 20 minutes on medium heat. Garnish with a dash of dill weed.