Grill Roasted Sweet Corn On The Cob With Sun Dried Tomato Butter Recipes

Steps:

• Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
• For each flavored butter:
• Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Steps:

• Lay the corn (in the husks) on a hot grill. (medium if using gas).
• Cook for twenty minutes, turning every few minutes.
• Remove from the grill with clean gloves and remove the husks and silk.
• Serve with lots of butter, salt and fresh ground pepper.
• Enjoy!

Steps:

• CORN.
• Pull away the husk and leave it attached to the cob.
• Remove the silk from the corn cob and re-cover the corn with the husk.
• Soak in a large bowl of chilled water for one to two hours before proceeding. After the corn has been soaked, pull back the corn husk and generously coat the corn with the sundried tomato butter (recipe below).
• Note: I am in favor of skipping the butter now as it gets a little messy on the grill when I do it it like this. Serving the roasted corn with the butter is enough for me.
• Cover the corn back up with the husk and tie the husk onto the cob using butcher twine.
• Place this over low-medium heat on the grill, and allow to grill for 20 to 25 minutes, turning 4 to 5 times throughout the cooking time.
• To serve, unwrap the corn from the husk, and coat with some softened sundried tomato butter.
• SUNDRIED TOMATO BUTTER.
• In a heavy stand mixer, place the softened butter. Using the paddle attachment, whip the butter until smooth.
• Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper.
• Chill before using.

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat.
• Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes., Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string., Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.