Buttery Onion Corn On The Cob Recipes

Steps:

• In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. , Bake at 450° for 15-20 minutes or until corn is tender, turning packet once.

Steps:

• Heat a grill to 400 degrees F.
• In a small food processor add the butter, Cajun seasoning, celery, onion and bell pepper.
• Pull the corn husks open, then remove the silk and secure the husks open in a bundle with soaked twine or a piece of husk ripped from each ear.
• Place the corn over the direct heat of the grill and cook, rotating occasionally, until the corn chars, 10 to 15 minutes.
• Brush or smear with butter and cook over the indirect heat while basting and turning for a few more minutes. Serve warm with a spritz of lemon.

Steps:

• Perfectly Grilled Corn, recipe follows
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot.
• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
• How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
• Yield: 4 servings

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

Steps:

• Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
• Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
• Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Steps:

• Melt butter and add lime and cilantro, roll corn in the mixture.
• Wrap in foil- I like to dribble the rest of the mixture over the corn.
• Cook in oven or on barbecue for 20-40 minutes.

Steps:

• Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
• Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
• Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.

Steps:

• Spread the butter over the corn cobs.
• Sprinkle over 1/4 of the soup mix over each cob.
• Wrap the cobs in foil.
• Grill for 20 mins turning every 5 mins to ensure even cooking.