CORN WITH CILANTRO-LIME BUTTER
I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CORN WITH GINGER-SCALLION BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 ears of ginger-scallion corn
Number Of Ingredients 0
Steps:
- Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
- Make the topping: Pulse 6 tablespoons softened butter, 3 sliced small scallions, 1 tablespoon grated ginger, 1/2 teaspoon each toasted sesame oil and kosher salt and a pinch of red pepper flakes in a mini food processor until combined. Spread the mixture on 4 grilled ears of corn.
CORN WITH CHILE-LIME BUTTER
Provided by Aarón Sánchez
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
CORN WITH SCALLION-LIME BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pulse 1/2 stick softened unsalted butter, the grated zest of 1 lime, 2 sliced scallions and 1/4 teaspoon kosher salt in a food processor. Boil 4 ears of corn until tender, about 4 minutes. Drain and spread with the butter. Season with salt and pepper.
SCALLION BUTTER SAUCE GRILLED INSIDE THE CORN HUSK
Perfect grilled corn inside the husk that's great around the campfire! Below are also oven baking instructions.
Provided by 2Bleu
Categories Corn
Time 30m
Yield 6 ears, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan over medium heat. Add salt, scallions and lemon juice. Simmer over very low heat for 5 minutes to allow flavors to blend.
- Pull back husk and remove silk strands from corn. Brush corn with butter sauce and then bring husk back over ears.
- Grill corn 5" from heat for 20-25 minutes, turning occasionally. Serve with remaining butter sauce.
- ALTERNATIVELY, you can bake in the oven for 30 minutes at 350°F Place 1 rack below the center and put a baking sheet on it. Place the other rack in the center of oven and place cobs on that rack, directly above the cookie sheet rack (to catch the drippings).
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GRILLED CHICKEN AND CORN WITH CHARRED SCALLION-LIME BUTTER
From southernliving.com
Total Time 1 hr
- Working with 1 corn ear at a time, peel husks back to the base of ear; do not break off husks. Remove silk from ear. Place husks back up around ear. Soak prepared ears in water 30 minutes. Drain.
- Preheat grill to medium-high (400°F to 450°F). Place corn on unoiled grates. Grill, uncovered, turning occasionally, until husks are charred, 20 to 25 minutes. Remove from grill.
- Meanwhile, coat scallions with cooking spray. Place on unoiled grates. Grill, uncovered, turning occasionally, until lightly charred and wilted, 5 to 6 minutes. Remove from grill; cool 5 minutes. Coarsely chop. Process charred scallions, butter, chives, parsley, lime juice, 1 1/4 teaspoons of the kosher salt, and 1/4 teaspoon of the pepper in a mini food processor until smooth, 30 seconds. Transfer to a serving bowl, reserving 1 1/2 tablespoons in a separate bowl.
- Sprinkle chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken, skin sides down, on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of thighs registers 170°F, 14 to 16 minutes.
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