CORN ON THE COB WITH CHIVE BUTTER
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h10m
Number Of Ingredients 4
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.
CORN ON THE COB WITH LIME-CHIVE BUTTER
Categories Side Quick & Easy Lime Corn Summer Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
SMOKED CORN ON THE COB WITH CHILE BUTTER
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the "smoke dust" in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won't dry out. Serve with Chile Butter, salt, and pepper.
- Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.
CRANBERRY BOG TURKEY BURGERS, SERVED WITH CORN ON THE COB WITH CHIVE BUTTER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
- Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.
CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER
Provided by Shelley Wiseman
Categories Vegetable Side Fourth of July Vegetarian Quick & Easy Cinco de Mayo Father's Day Backyard BBQ Corn Hot Pepper Tailgating Jalapeño Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
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CORN ON THE COB WITH LIME-CHIVE BUTTER RECIPE | BON …
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- Mix first 7 ingredients in medium bowl. DO AHEAD 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.
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