Grilled Corn With Cumin Scallion Butter Recipes

CORN WITH SCALLION-LIME BUTTER

Steps:

• Pulse 1/2 stick softened butter, the grated zest of 1 lime, 2 sliced scallions and 1/4 teaspoon kosher salt in a food processor. Boil 4 ears corn until tender, about 4 minutes. Drain and spread with the butter. Season with salt and pepper.

GRILLED CORN WITH CUMIN AND LIME

Steps:

• Preheat barbecue to medium heat.
• Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine.
• Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
• Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.

GRILLED CORN WITH GARLIC BUTTER

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

CORN WITH GINGER-SCALLION BUTTER

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

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 ON THE COB WITH CUMIN BUTTER

Steps:

• Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
• To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.

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.