Grill Roasted Sweet Corn On The Cob With Sun Dried Tomato Butter Recipes

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GRILL ROASTED SWEET CORN ON THE COB WITH SUN-DRIED TOMATO BUTTER



Grill Roasted Sweet Corn on the Cob With Sun-Dried Tomato Butter image

This is fantastic! If you need another way to jazz up your next BBQ, look no further. Found this on the Good Morning America site. It is courtesy of David Walzog, executive chef of the Steakhouse at Monkey Bar in New York. Seem like a lot of butter? You can enjoy the leftovers on bread, over steak, salmon, or poultry, even tossed into pasta dishes. (or just cut the recipe in half) Very easily a new favorite of mine.

Provided by Kitchen Witch Steph

Categories     Corn

Time 45m

Yield 8 ears of corn, 8 serving(s)

Number Of Ingredients 9

8 corn on the cob
1 lb sweet butter, softened
12 pieces sun-dried tomatoes
3 garlic cloves
2 tablespoons basil, julienned
3 tablespoons parsley, chopped
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 lemon, zest of

Steps:

  • CORN.
  • Pull away the husk and leave it attached to the cob.
  • Remove the silk from the corn cob and re-cover the corn with the husk.
  • Soak in a large bowl of chilled water for one to two hours before proceeding. After the corn has been soaked, pull back the corn husk and generously coat the corn with the sundried tomato butter (recipe below).
  • Note: I am in favor of skipping the butter now as it gets a little messy on the grill when I do it it like this. Serving the roasted corn with the butter is enough for me.
  • Cover the corn back up with the husk and tie the husk onto the cob using butcher twine.
  • Place this over low-medium heat on the grill, and allow to grill for 20 to 25 minutes, turning 4 to 5 times throughout the cooking time.
  • To serve, unwrap the corn from the husk, and coat with some softened sundried tomato butter.
  • SUNDRIED TOMATO BUTTER.
  • In a heavy stand mixer, place the softened butter. Using the paddle attachment, whip the butter until smooth.
  • Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper.
  • Chill before using.

Nutrition Facts : Calories 541.5, Fat 47.1, SaturatedFat 29.3, Cholesterol 122, Sodium 948.8, Carbohydrate 32.1, Fiber 4.2, Sugar 5.9, Protein 5.2

GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS



Grilled Corn on the Cob with a Trio of Flavored Butters image

Provided by Joe Bonaparte

Categories     Vegetable     Side     Picnic     Dinner     Lunch     Corn     Summer     Grill     Grill/Barbecue     Healthy     Self     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 26

8 ears yellow corn
Vegetable oil cooking spray
1/2 teaspoon salt
Chili Butter:
1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt
Sun-dried tomato butter:
1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped
Truffle butter:
1/4 cup butter, softened
2 cloves garlic, chopped
2 teaspoon truffle oil
1/8 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
  • For each flavored butter:
  • Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

BEST GRILL ROASTED CORN ON THE COB



Best Grill Roasted Corn on the Cob image

I live in the Midwest and I am convinced that there is NO better way to eat fresh summer sweet corn! The trick is not to soak it! If you soak the corn the result will be steamed and not truly "roasted". The husks may get a little burned but the corn will be perfect. (I know, it was hard for me the first time too, just trust me) P.S. Use the freshest sweet corn you can get!

Provided by kevin4201

Categories     Corn

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 2

6 -8 ears fresh sweet corn, in the husk
butter

Steps:

  • Lay the corn (in the husks) on a hot grill. (medium if using gas).
  • Cook for twenty minutes, turning every few minutes.
  • Remove from the grill with clean gloves and remove the husks and silk.
  • Serve with lots of butter, salt and fresh ground pepper.
  • Enjoy!

Nutrition Facts : Calories 77.4, Fat 1.1, SaturatedFat 0.2, Sodium 13.5, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9

GRILLED CORN ON THE COB WITH ZESTY BUTTER



Grilled Corn on the Cob with Zesty Butter image

This is a wonderful way of preserving the fresh taste of summer corn and one less pot to worry about cleaning.

Provided by Kate in Ontario

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears corn
4 tablespoons butter, softened
1 teaspoon lemon juice
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional

Steps:

  • Carefully pull back each piece of corn husk one by one without detaching it from base.
  • Remove corn silk and replace husks one piece at a time over corn kernels.
  • Tie string around center of each cob and trim string close to knot.
  • Soak corn in sink of cold water for 30 minutes.
  • Remove from water and pat dry.
  • Grill over medium heat turning occasionally until tender- about 15 minutes.
  • Combine spread ingredients and serve with corn.

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