Grilled Corn With Herb Butter Recipes

Steps:

• Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
• Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
• Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
• DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

Steps:

• Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
• Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
• Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
• Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
• Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

Steps:

• Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5 to 8 minutes. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly. MAKE-AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

Steps:

• Prepare a fire in a covered grill.
• Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached.
• Remove and discard the silk, then replace the husks around the ear.
• Soak the ears in cold water to cover for at least 20 minutes and then drain.
• To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft.
• Mix in the ingredients of your choice until they are evenly distributed.
• Refrigerate if not using immediately.
• Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels.
• Replace the husks.
• Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes.
• Transfer the corn to a platter or individual plates and serve hot.