GRILLED SWEET CORN WITH BASIL BUTTER
This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.
Provided by Maggie Ruggiero
Categories Grill/Barbecue Corn Summer Butter Gourmet
Number Of Ingredients 5
Steps:
- Stir herbs into butter and let stand at room temperature while preparing corn.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
- Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
- Serve with basil butter and salt.
CORN WITH GINGER-SCALLION BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 ears of ginger-scallion corn
Number Of Ingredients 0
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.
SCALLION CREAM CHEESE CORN ON THE COB
Steps:
- Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
- Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
- Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
- Thinly slice the reserved scallions and set aside.
- Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
- When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
- Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
- Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.
GRILLED CORN WITH CUMIN SCALLION BUTTER
Steps:
- In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
- While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
- Prepare grill.
- Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
- Serve corn with melted butter.
GRILLED CORN WITH FISH SAUCE AND SCALLIONS
In this easy, Vietnamese-inspired side, fresh corn is grilled then topped off with a mixture of melted butter, sambal oelek, lime juice, and fish sauce-which adds umami but doesn't overpower. The results are deeply flavorful, slightly spicy, and wholly delicious ears of corn perfect for a lively summer cookout.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat a grill to medium-high. Grill corn, turning occasionally, until tender and charred in places, about 10 minutes.
- In a small bowl, stir together remaining ingredients. Brush over corn; serve with lime wedges on the side.
SCALLION BUTTER
This butter recipe is one of two I am posting. It is recommended that this butter be brushed on lobster tails while cooking on the grill. The lobster tail should be butterfly cut, by cutting lengthwise through the tops of the shells, through the meat, but not through the bottom shell. Then press the halves apart with the fingers, do not break through the bottom shell. I believe that this could be used with the seafood of your choice, especially shrimp.
Provided by Bobtail
Categories Sauces
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, keeping warm.
- Use some for basting while grilling the lobster or seafood of choice.
- Use the remainder as a dipping sauce, served with the lobster or seafood of choice.
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GRILLED CHICKEN AND CORN WITH CHARRED SCALLION-LIME BUTTER
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- Working with 1 corn ear at a time, peel husks back to the base of ear; do not break off husks. Remove silk from ear. Place husks back up around ear. Soak prepared ears in water 30 minutes. Drain.
- Preheat grill to medium-high (400°F to 450°F). Place corn on unoiled grates. Grill, uncovered, turning occasionally, until husks are charred, 20 to 25 minutes. Remove from grill.
- Meanwhile, coat scallions with cooking spray. Place on unoiled grates. Grill, uncovered, turning occasionally, until lightly charred and wilted, 5 to 6 minutes. Remove from grill; cool 5 minutes. Coarsely chop. Process charred scallions, butter, chives, parsley, lime juice, 1 1/4 teaspoons of the kosher salt, and 1/4 teaspoon of the pepper in a mini food processor until smooth, 30 seconds. Transfer to a serving bowl, reserving 1 1/2 tablespoons in a separate bowl.
- Sprinkle chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken, skin sides down, on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of thighs registers 170°F, 14 to 16 minutes.
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