Corn On The Cob With Brown Butter And Lime Recipes

Steps:

• Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
• While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
• Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Steps:

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• While the corn is roasting, combine the butter with the chili powder and lime zest.
• Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

Steps:

• Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

Steps:

• Pulse basil and garlic in a food processor until chopped.
• Add butter, lime juice, salt and sugar; process until smooth.
• Transfer to a container and refrigerate.
• Enough for 8 ears of corn.

Steps:

• Melt the butter in a saucepan. Add the lime juice, salt, and cayenne. Stir. Keep warm.
• Now the corn: Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off, and remove as much silk as possible. (Don't fuss with it too much; any remaining silk is easily removed later during Step 5). Pull up the husks; it's okay if some kernels aren't completely covered.
• Prepare a hot charcoal fire or heat a gas grill to high. Put the corn on the grate while the coals are still red-hot. (Cover a gas grill.).
• Grill the corn, turning often, until the outer layer of husk is completely charred. Depending on your fire, this could take 5 to 10 minute Then, you can push the corn to a cooler spot on the grill if you're cooking other things, or remove from the heat completely and set aside.
• Just before serving, peel off the husk and brush away the remaining silks. Brown the kernels on the grill briefly, turning the corn frequently to develop a roasty color and a little additional smoke flavor, about 1 minute (If the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a little chewy.).
• Brush the warm cayenne butter on the hot grilled corn and serve.

Steps:

• Break corn into halves.
• Cook corn as you normally would.
• In the meantime, In a small saucepan melt butter until it starts to turn brown.
• (this is very important, butter MUST start to turn brown).
• Cut lime into 8 pieces.
• When corn is done put into a large bowl and pur brown melted butter over it.
• When you are ready to eat, squeeze lime over you piece.

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

Steps:

• Prepare grill (high heat). Grill chiles until charred on all sides. Cool. Using small paring knife, peel chiles, scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to food processor. Add butter, garlic and lime peel. Process until smooth. Season butter to taste with salt.
• Husk corn and remove silk. Spray or drizzle with olive oil. Grill directly on grate, turning as needed, Done in approximately 10 minutes.

Steps:

• Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
• To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
• To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.

Steps:

• Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn inot 3-4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender about 3-4 minutes; this should not take much longer than the time required for the water to return to a boil.
• Drain corn. Toss with melted butter, and season with salt and pepper.
• Serve with lime wedges to squeeze directly onto corn.

Steps:

• Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.
• Drain corn. Toss with melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
• Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

Steps:

• Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
• Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

Steps:

• Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.
• Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.
• Remove husks; serve with cilantro-lime butter.

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.