Herb Grilled Corn Ww Recipes

GRILLED CORN WITH HERBS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
• Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

HERB-GRILLED CORN (WW)

Steps:

• Preheat grill to medium high.
• Tear off 4 sheets of tin foil.
• Brush corn evenly with melted butter and sprinkle with salt, cilantro sprigs and with the rosemary and thyme (other spices or fresh herbs will also work well).
• Wrap corn with the tin foil.
• Place wrapped corn on the grill and grill covered until corn in tender (about 15 minutes).

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.

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-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.