Roasted Ears Of Corn With Basil Chive Butter Recipes

CORN WITH BASIL

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

OVEN ROASTED CORN

Steps:

• Preheat the oven to 350 degrees and prepare a baking sheet with nonstick aluminum foil.
• Remove the husks and silk from the corn.
• Combine the melted butter, chives, salt and pepper.
• Brush the mixture over the corn and place evenly apart on the prepared baking sheet.
• Bake for 30 minutes, turning halfway through cooking time.
• Remove and serve, adding more chive butter, if desired.
• If you've tried this recipe, come back and let us know in the comments or ratings.

BASIL-CHIVE BUTTER

Steps:

• Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water. Drain again and squeeze dry. Chop roughly. Puree the basil, basil oil, ascorbic acid, and salt in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Add the butter, in tablespoon-size pieces, and puree until smooth and well blended. Taste and add more salt if desired. Transfer to a bowl and stir in the chives by hand. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the sheet into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

BUTTERED CORN WITH CHIVES

Steps:

• Place corn on a large piece of parchment-lined foil. Top with butter; season with salt and pepper. Fold into a tight packet and grill over medium-high until corn is tender, 8 to 10 minutes. Sprinkle with chives.

CORN ON THE COB WITH LIME-CHIVE BUTTER

Steps:

• Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
• To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
• To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.

CORN ON THE COB WITH CHIVE BUTTER

Steps:

• Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
• Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
• In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.