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Grilled Corn with Herb Butter and Corn Nuts

Grilled Corn with Herb Butter and Corn Nuts


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Ingredients

  • 1/2 cup crumbled store-bought or homemade cornbread (optional)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
  • 1 teaspoon kosher salt plus more
  • 1/2 teaspoon freshly ground black pepper
  • 4 ears of corn, husked, both ends trimmed
  • 1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)

Recipe Preparation

  • If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside.

  • Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.

  • Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes.

  • Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.

  • Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.

Nutritional Content

One serving contains: Calories (kcal) 370 Fat (g) 29 Saturated Fat (g) 15 Cholesterol (mg) 60 Carbohydrates (g) 28 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 570Reviews Section

Grilled Corn with Herb Butter and Corn Nuts - Recipes

Really good fresh sweet corn is in season for so short a time that we've all learned to gorge on it while the gorgin's good. After you've had it boiled and served with a smear of unsalted butter, it's time to branch out a bit.

Sweet corn varieties&mdashlike Silver Queen, Purdue Super Sweet, Country Gentleman, or Peaches and Cream&mdashare mighty fine on the grill. Fresh picked is best, so go to your farmer's market in the morning or pick from your own garden, then keep the corn cool until you're ready to grill that same day that will slow the natural sugars in corn from converting to starch.

Grilled corn is a crowd-pleaser at country festivals, so, with that in mind, we think it's a great idea to grill a lot of it at one time. Invite friends and family over for a cookout, allowing extra ears for those who will eat two or grill for leftovers. If you do have leftovers, cut the kernels off the cob and refrigerate in a covered container for 3 to 4 days.

Our grilled corn is great just as it comes off the grill, but if you're feeling decadent, then by all means slather on the butter or drizzle on a flavored oil.

12 ears corn, in the husk
1/2 cup olive oil
Fine kosher or sea salt and freshly ground black pepper to taste

1. Pull back the husks from each ear and remove the corn silk. Pull the husks back over the corn, put in a large bucket of cold water, and soak for 30 minutes while you prepare your fire.

2. Prepare a hot fire in the grill.

3. When ready to grill, remove the corn from the water and drain. Pull a long piece of the husk off each ear of corn, then pull the husks back and tie with the long piece of husk. Drizzle the kernels on each ear with olive oil and sprinkle with salt and pepper. Place the corn on the grill, with the husk "handles" off the fire. Grill for 2 to 4 minutes total, turning by hand with the husk handles or with grill tongs every 30 seconds or so. You want a slight browning or charring on the kernels, but not blackened corn.

Crowning Glories

Grilled corn is delicious all by itself or slathered with:

Smoked Tomato Butter (see book for recipe)
Chive Pesto (recipe below)

Southwestern-Style Grilled Corn Relish

Make this when you have 2 leftover ears of grilled corn, then serve it with grilled fish or chicken and Poblano Cream Sauce or Smoked Garlic Cilantro Cream Sauce for a fabulous meal in minutes. It's also good in a grilled chicken burrito. Cut the kernels off the corn and combine with 1 medium-size ripe tomato, peeled, seeded, and diced 1 jalapeño, seeded and finely chopped the juice of 1 lime 1/2 teaspoon salt and 1 tablespoon olive oil. Cover and refrigerate for 3 hours, turning every hour. Makes about 2 cups.

Grilled Corn and Smoked Vegetable Pudding

Here's the classic updated with a bit of char and a kiss of smoke. Preheat the oven to 350 degrees F. In a greased baking dish, combine 2 cups grilled corn kernels and 2 cups mixed smoked vegetables (tomato, bell peppers, onions, garlic, etc.). Top with 1 clove garlic, minced, and 8 ounces finely shredded sharp Cheddar cheese. In a medium-size bowl, whisk together 2 cups milk, 4 large eggs, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper, then pour over the corn mixture. Bake until bubbling and set, 50 to 60 minutes, and serve hot. Serves 6 to 8.

Grilled Corn Layered Salad

Our first encounters with layered salads came in the early 1970s when we started attending and giving wedding showers and needed luncheon dishes that required minimal expense and culinary skill. The layered salad filled the bill. Here is one adapted from many that gets rave reviews. Prepare it in a glass bowl to show off the layers. In a large 3-quart salad bowl, spread 3 cups chopped fresh spinach. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon sugar. Have ready 1 pound sliced bacon, fried crisp and crumbled 6 sliced hard-boiled eggs 1 cup thinly sliced celery 2 cups grilled corn kernels and 1/2 cup sliced green onions. Layer beginning with the crumbled bacon, then the eggs, celery, corn, and green onions.

In a small bowl, combine 1 package dry ranch-style salad dressing, 1 cup light sour cream and 1 cup mayonnaise. Spread over the top of the salad to seal. Sprinkle 1-1/2 cups grated Parmesan or Romano cheese over that. Refrigerate overnight covered tightly with plastic wrap. Toss just before serving. Serves 8 to 12.

Chive Pesto

Karen's vegetable and herb garden consists of four raised beds. One of the beds is bordered with onion chives and another with garlic chives. "That's a lot of chives!" wisecracks Judith, until Karen made this pesto at a class they taught at KitchenArt in West Lafayette, Indiana. "Put this in our BBQ Queen book, please," praised Judith. "This would be a fabulous condiment on a great grilled burger or chicken breast." 'Nuf said.

2 cups chopped fresh chives, garlic, or onion
1/2 cup pine nuts
1 clove garlic, crushed or roughly chopped
3/4 cup olive oil, regular or extra virgin
1/2 cup freshly grated Parmesan or Romano cheese
Fine kosher or sea salt and freshly ground black pepper to taste

In a food processor, process the chives, pine nuts, and garlic together until they become a smooth paste. With the processor running, drizzle in the olive oil in a slow, steady stream until the pesto solidifies. Add the Parmesan, season with salt and pepper, and pulse just to combine. Use immediately or spoon into a small jar with a tight-fitting lid. Will keep in the refrigerator 4 or 5 days or frozen up to 6 months.

from:
The BBQ Queens' Big Book of Barbecue
by Karen Adler and Judith Fertig
Harvard Common Press
$32.95 cloth 1-55832-296-5
$18.95 paper 1-55832-297-3
Recipe reprinted by permission.


Grilled Corn with Tomato Basil Butter

One of the best parts of summer is corn on the cob, especially when it's grilled. Grilling gives the kernels a caramelized flavor that is lip-smackin' good! Add a flavored butter and you'll wish it was summer all year long! Even better, this ancient grain also provides fiber, folate, magnesium, phosphorous, protein and vitamins B & C, making it not only delicious but also nutritious! And who knew that the average ear of corn has 800 kernels that are arranged in 16 rows? Now you do!

Grilled Corn with Tomato Basil Butter

8 Tbs. butter, at room temperature, divided
2 Tbs. chopped fresh basil
1 Tbs. sundried tomatoes packed in oil, patted slightly, finely chopped
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
1/4 tsp. garlic powder
6 ears corn on the cob, husks removed

1. Preheat grill for direct heat grilling.

2. Reserve 1 Tbs. butter. In small bowl combine remaining 7 Tbs. butter, basil, sundried tomatoes, kosher salt, pepper and garlic powder.

3. Melt reserved 1 Tbs. butter. Brush evenly over corn.

4. Grill corn until kernels intensify in color to a bright deep golden yellow and begin to caramelize with brown spots, turning occasionally, 10-15 minutes.

5. Remove corn from grill. Brush with some of the Tomato Basil Butter. Serve with remaining flavored butter.

Related Posts

About GG

Gwynn Galvin, known to many as GG, is the creative and talented chef and nutritionist behind Swirls of Flavor. Gwynn is an award-winning culinary professional with over twenty five years of recipe development, food styling, test kitchen management and culinary innovation experience. Gwynn's passion is gathering people around the table with her simple real food recipes to savor the moments together.


15 Grilled Vegetable Recipes That Belong at Every Summer BBQ

Your one-stop guide to the best recipes for grilled vegetables.

Now that it's officially summer, it's time to put your outdoor grill to work, and you&rsquoll need plenty of delicious grilled vegetable recipes to balance out those burgers and dogs. With a little heat, these grilling recipes allow peppers, tomatoes and other fresh veggies to caramelize, resulting in a subtle sweetness that'll instantly add flavor to your favorite summer dinners.

Tender grilled potatoes paired with creamy yogurt and a zesty sauce makes for a hearty side dish or tasty vegetarian main.


Sweet Corn Grilled in the Husk

Grilling/steaming fresh corn on the cob in this way concentrates it’s subtle flavor and offers myriad opportunities for buttery embellishments. The result is so delicious, I never throw sweet corn into a pot of boiling water anymore.

6 ears of sweet local corn
Lemon Garlic Butter or Parmesan Rosemary Butter (recipes below)
freshly ground black pepper

  1. Cut the stem of each ear of corn to a 1-inch length.
  2. From each ear of corn, remove 3 or 4 outer layers of husk. Then, one by one, gently pull back each layer of husk, but do not remove it. Remove all of the corn silk.
  3. Spread each ear of corn generously with prepared butter, season with pepper, and carefully bring each of the husk sections, sequentially, back over the corn. Wrap the corn ears tightly in foil and refrigerate until ready to grill.
  4. Remove the corn from the refrigerator 30-60 minutes prior to grilling.
  5. Place the foil-wrapped ears of corn over a hot grill, cover, and roast, turning every couple of minutes, for 10-15 minutes (10 minutes longer if the corn was not removed from the refrigerator as specified above). (You can also place these on an edged baking sheet in a 425° oven and roast for about 20 minutes.
  6. Put one or two packets of corn on each serving plate and carefully open the foil. Pull back a few of the husk segments to expose the corn and let guests take it from there. Serve with the remaining flavored butter. Definitely provide plenty of napkins.

Parmesan Rosemary Butter

8 tablespoons unsalted butter
2 cloves garlic, peeled and minced
1 tablespoon fresh lemon juice
2 teaspoons fresh rosemary leaves, minced
½ teaspoon sea salt
¼ cup grated Parmesan cheese

  1. In a processor, blend the butter until smooth.
  2. Add the garlic, lemon juice,
    rosemary, and salt, and pulse to incorporate.
  3. Add the parmesan and process to
    incorporate.
  4. Put in a small container, cover, and refrigerate until ready to
    use, or form into a log on a sheet of plastic wrap, enclose in plastic wrap,
    enclose in an additional sheet of foil, and freeze for later use.

Lemon Garlic Butter

8 tablespoons unsalted butter
2 cloves garlic, peeled and minced
finely minced zest of 1 lemon
1 tablespoon fresh lemon juice
½ teaspoon sea salt

  1. In a processor, blend the butter until smooth.
  2. Add the remaining ingredients
    and pulse to incorporate.
  3. Put in a small container, cover, and refrigerate until
    ready to use, or form into a log on a sheet of plastic wrap, enclose in plastic
    wrap, enclose in an additional sheet of foil, and freeze for later use.

Copyright 2012 Susan S. Bradley. All rights reserved.

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.


All compound butters begin with softened, room temperature butter.

If using fresh herbs, wash and thoroughly dry them before chopping. We like to use a salad spinner to remove moisture from herbs. Then we pat dry with a paper towel before chopping.

We like to use a food processor for butters that feature fresh herbs or aromatics.

For example, our Garlic Herb Butter.

But a bowl with the back of a spoon or spatula will combine the ingredients well.

A note about fresh garlic: When using it in a compound butter, we always mash it into a paste before adding it to the butter.

To mash the garlic into a paste – first, mince the cloves. Then sprinkle the minced garlic with sea salt.

Press the back of a chef’s knife into the garlic.

This technique releases oils and creates a better flavor ultimately.

Here’s a step-by-step process for making our Garlic Herb Butter.

Choose your favorite flavor profile from the compound butter recipes below. Simply adjust the ingredients accordingly and mix.


Mexican Street Corn Bar

I did a version of Mexican Street Corn a few years ago that was a huge hit. Five adults polished off a dozen ears and more than one person asked if there were any left as we could’ve easily pounded out a good 16 ears. I decided to come up with another version of this. So I did. The only problem is I came up with another one and another one and another one until I had a half dozen new recipes. That’s when I decided to combine all of them together into a bar for guests to choose from an almost limitless combination of options.

The basic premise is this. Each guest grabs an ear of corn and sets it on a sheet of Reynolds Wrap aluminum foil and then spreads one of three different compound butters on their ear and wraps in a sheet of foil. And to add another level of flavors, basil pesto was used as a fourth butter:

Feel free to make up the butter the night before or even days before.

On top of the compound butter we also had the following toppings:

I don’t say amounts here, because it is very dependent on how many folks you’re having over and what they have a penchant for. It’s OK if you run out of a few of these. It will force some to step out of their comfort zone and try something new. That’s what set up like this is made for.

But let’s start with the corn. I went with yellow and bi-color because I felt it would take the best pictures, but I actually prefer white corn:

Before we set up the bar near the cooker, let’s start slathering on some compound butter and basil pesto:

First let’s slather on some of the ranch butter:

And finally the obligatory drip shot of the basil pesto being spooned over the corn:

Once you coat all the ears with the flavors your guests pick, roll the corn up in the Reynolds Wrap:

Target temp here is anywhere between 275-350:

Now it’s time to lay out the toppings to make my Mexican Street Corn Bar:

Now you can use the little ceramic corn boats like the white ones in the above picture, or you can simply pull back the Reynolds Wrap and make boats out of the foil. Want to guess what we did?

And here we have the overhead shot of our three different compound butters and the basil pesto:

Now time to hit that toppings bar and load these bad boys up!

OK, so what did we do with each of these? We’ll start at the bottom which was the Ranch compound butter. Topped with cheddar cheese and crumbled bacon:

Now on to the basil pesto ear of corn. All it needed was some asiago cheese:

The Sriracha/garlic had some cotija cheese and cilantro added:

And finally the herb/lime had sour cream, cotija cheese, lime zest and a squeeze of lime (optional):

Another shot of those four combos:

Some of you have noticed that the feta wasn’t used. Now that the rest of you know the feta wasn’t used, some of you are wondering how it would be used. It’s hard chunks of cheese, not grated asiago or cheddar. It would just fall off, right? That’s what the sour cream is for. In that link to the other recipe I did like this, the sour cream is the binder that really holds just about anything to the corn. Think of the sour cream as tasty glue.

The message here is to follow the basic formula: Slather on a compound butter or pesto, wrap in Reynolds Wrap, cook the corn in the foil and then get creative with the toppings. It really is a fun food project that children and adults can enjoy.


How To Grill Potatoes

Golden brown goodness in a warm, poppable bite. You won’t be able to get enough! Easy crispy potatoes on the grill are the perfect side dish for your next BBQ. Let’s take a quick look at how easy they are to make:

  1. Preheat your grill to medium high heat, between 350°F to 400°F. While the grill is heating up, bring a large pot of salted water to boil on the stove.
  2. In the meantime, slice your potatoes into ¼ inch slices. It’s important to get them as evenly sliced as possible so they cook evenly. Use a mandoline if you have one!
  3. Add the potatoes to the boiling water and cook for about 5 to 6 minutes. You’ll want them almost al dente but not fully cooked, since they’ll finish cooking on the grill. We don’t want overcooked potatoes that fall apart as soon as you touch them, of course!
  4. Remove the potato slices from the boiling water and pat dry with a paper towel. Set aside until ready to season.
  5. In a large bowl, whisk together the melted salted butter, lemon juice, salt, Italian seasoning, and paprika.
  6. Add the potato slices to the bowl and toss gently until they are all fully coated.
  7. Place your slices on a heated grill to cook for 3 minutes on each side or until they reach a beautiful golden brown. Use grill tongs to safely and easily flip the potatoes over.
  8. Serve straight off the grill with minced parsley and a splash of lemon juice. Enjoy!

Balsamic-Marinated Steaks with Herb Butter and Grilled Asparagus

1. Prepare Steak: In medium bowl, whisk together oil, vinegar, brown sugar and steak seasoning. Place 2 steaks in each of 2 large zip-top plastic bags pour half the marinade into each bag. Seal bags, pressing out extra air refrigerate at least 1 hour or up to 4 hours.

2. Meanwhile, prepare Herb Butter: In medium bowl, stir all ingredients until well combined.

3. Prepare Asparagus: In large bowl, toss asparagus with oil, salt and pepper.

4. Prepare grill for direct grilling over medium-high heat. Remove steaks from marinade discard marinade. Place steaks and asparagus on hot grill rack cover and cook steaks 6 to 8 minutes or until grill marks appear and internal temperature reaches 135°, turning once halfway through cooking cook asparagus 6 minutes or until tender-crisp, turning frequently. Transfer steaks to cutting board let stand 10 minutes. Internal temperature will rise to 145° upon standing for medium-rare.

5. To serve, slice steak across the grain top each steak with 1 tablespoon Herb Butter.


Approximate nutritional values per serving:
612 Calories, 44g Fat (14g Saturated), 137mg Cholesterol,
441mg Sodium, 10g Carbohydrates, 2g Fiber, 37g Protein


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Orzo with Artichoke Pesto and Grilled Corn (Giada De Laurentiis)

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Grilled Chicken Salad With Black Beans And Barbecu.

Grilled Chicken Salad With Black Beans And Barbecu.

Grilled Cream Corn with Parmesan (Giada De Laurentiis)

Grilled Cream Corn with Parmesan (Giada De Laurentiis)

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream (Rachael Ray)

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream (Rachael Ray)

Grilled Seafood Paella

Grilled Seafood Paella

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Grilled Softshell Crab Salad with Green Garlic Vinaigrette

Grilled Chicken with Tomato-Avocado Salad from Cooking Light

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Succotash with Grilled Scallops and Parsley Drizzle (Ellie Krieger)

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