GRILLED CORN WITH TARRAGON-CHIPOTLE BUTTER
Provided by Betty Fussell
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Using a sharp vegetable peeler, remove the zest from the orange, and set aside. Cut the orange in half, and squeeze and reserve 1/2 cup of the juice. In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon. Puree until smooth.
- In a small saucepan over low heat, heat the butter to bubbling. With the motor of the blender running, add the butter through the opening in the lid. When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves. Set aside.
- Prepare a medium-low fire on the grill. Turn back the husks of the corn without removing them, and remove the corn silk. Rinse the ears well in water, and replace the husks so they cover the kernels. Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes. Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill. Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
- To serve, brush the hot corn lightly with the seasoned butter. Pass the extra butter in a serving dish.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 47 milligrams, Sugar 9 grams, TransFat 1 gram
GRILLED CORN WITH MAPLE AND CHIPOTLE
Provided by Bobby Flay
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
- In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
- Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.
GRILLED CRAWFISH WITH SPICY TARRAGON BUTTER
Steps:
- Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water.
- Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
- Combine the butter, hot sauce, tarragon and cayenne in a food processor. Process until smooth. Season with salt and pepper.
- Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally.
- Meanwhile, melt the spicy tarragon butter in a saucepan or skillet. Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter. Serve immediately.
GRILLED CORN
this is the best way we like to have corn on the cob. the corn finishes cooking in the butter and seasoning, instead of adding them afterwards. it's also really easy to prepare as a side dish at a bbq, since you can do all the prep. ahead of time, and then just place them on the grill. we use greek seasoning, but i have used a variety of spices, be adventurous!
Provided by bratty
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- light grill, you want a medium fire.
- thaw corn.
- cut approx 6 inches sheets of aluminum foil.
- coat ears of corn with softened butter.
- shake seasoning on each ear of corn.
- wrap each ear of corn in a foil sheet.
- place on grill, and grill for approximately 30-45 minutes over indirect heat.
Nutrition Facts : Calories 122.5, Fat 1, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 29.4, Fiber 3.5, Sugar 4.7, Protein 4.1
THE ULTIMATE GRILLED CORN ON THE COB RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 6
Steps:
- 1) Mix all the ingredients. 2) Strip and wash the corn as in the recipe at left. Grill the same way, but don't paint it with oil. 3) Serve the corn and, with a brush, slather it with the mayo mix. Grilled Corn on the Cob Recipe 4 ears of fresh sweet corn 8 tablespoons of butter 4 loosely packed tablespoons fresh tarragon, minced Note. You can leave out the tarragon if you wish. It's still mighty good. But try it in. Tarragon really makes sweet corn sing. You can use other herbs such as thyme, oregano, rosemary, or basil, but tarragon is my favorite. You can also use margarine or a blend or corn oil and butter or margarine, but butter is best. Method 1) Preheat the grill to medium high. 2) Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water. 3) Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor. 4) Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
Categories Vegetable Side Fourth of July Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
- Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
- Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
TARRAGON CORN ON THE COB
Nothing says summer like the fresh flavor of grilled corn, and these ears show them off at their best. Brandy Jenkins - Greenwood, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place each ear of corn with a tarragon sprig on a 14x12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., In a small bowl, combine the butter, soy sauce and minced tarragon. Open foil carefully to allow steam to escape; brush corn with butter mixture.
Nutrition Facts : Calories 261 calories, Fat 17g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 331mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CORN WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
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