Garlic Herbed Grilled Corn Ww 4 Recipes

GRILLED CORN WITH HERB BUTTER

Steps:

• Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
• Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
• Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
• DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
• Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
• Enjoy!

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350°F. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)
• Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately.

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.

GARLIC-HERBED GRILLED CORN - WW 4

Steps:

• In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
• Preheat grill or a stove-top grill pan.
• Remove corn from pot; pull back husks (be careful to leave husk attached to corn) and remove as much of silk as possible. Coat kernels with cooking spray; cover corn with husks again.
• Grill corn, turning every few minutes, until husks are blackened and charred and corn is tender, about 15 to 20 minutes.
• Meanwhile, melt butter in a small microwave-safe bowl or cup. Stir in oil, thyme, garlic and salt.
• To serve, pull back husks to expose corn and use husks as handles. Place on serving platter and brush butter mixture over corn; sprinkle with parsley (and additional salt, if desired). Yields 1 ear per serving.