Grilled Corn With Red Pepper Butter Recipes

GRILLED CORN WITH BELL PEPPER BUTTER

Steps:

• Preheat a grill.
• Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
• Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

GRILLED CORN WITH ROASTED RED PEPPER BUTTER

Steps:

• 1. Saute the onion and garlic in the olive oil with the dried herbs until the onions are tender.
• 2. Puree the onion mixture with the roasted red bell peppers, salt and black pepper until smooth then stream in the melted butter and add paprika.
• 3. Shuck corn and grill until tender or cook by another method of your choice.
• 4. Brush cooked corn with red pepper butter and garnish with chopped fresh herbs.

CORN GRILLED IN THE HUSK WITH ROASTED RED BELL PEPPER BUTTER

Steps:

• It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
• F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
• Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
• In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
• Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.

GRILLED CORN WITH RED PEPPER BUTTER

Steps:

• Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.
• Place the butter on a sheet of plastic wrap and roll into a cigar shape.
• Place the butter into the fridge for 1 hour to set.
• Preheat grill to 375°F/190°C or medium high heat.
• Drizzle corn with oil and season with salt and pepper.
• Cook corn on the grill for 4 minutes or until corn turns a bright yellow.
• Remove from heat and serve with a ½ inch slice of the roasted pepper butter.

GRILLED CORN WITH ROASTED RED PEPPER BUTTER

Steps:

• Prepare grill for direct cooking over medium-high heat. Finely process peppers, shallot, parsley, salt and pepper using Manual Food Processor.Combine pepper mixture and butter in small mixing bowl; mix well. Brush corn with half of the butter mixture and place on BBQ Corn & Skewer Rack.Place rack on grid of grill. Grill, covered, 10-12 minutes or until corn begins to char, turning occasionally. Remove rack from grill. Brush corn with remaining butter mixture. Serve immediately.

CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER

Steps:

• Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
• In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
• Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
• In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.

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.

GRILLED CORN WITH CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

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.