GRILLED CORN ON THE COB
Provided by Adam Perry Lang
Categories Side Fourth of July Kid-Friendly Backyard BBQ Corn Summer Grill Grill/Barbecue Party Cilantro Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 1. Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk.
- Soak the corn in cold water for 5 to 10 minutes.
- 2. Preheat one grate of a well-oiled charcoal or gas grill to medium-high and another to high.
- 3. Place the cilantro, lime juice, garlic, salt, and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
- 4. Place the corn, still covered by the husk, on the medium-high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes.
- Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all sides, turning and jockeying between medium and high as need for 5 to 7 minutes total.
- 5. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel. Serve with any remaining limes, and pats of butter on the side.
ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER
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.
PESTO-CORN GRILLED PEPPERS
We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. -Rachael Marrier, Star Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended., In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through., Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.
Nutrition Facts : Calories 287 calories, Fat 19g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
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