Time 35m Yield 8 servings. Number Of Ingredients 6 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.
Time 1h30m Yield 8 Number Of Ingredients 11 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.
Time 45m Yield 6 Number Of Ingredients 3 Steps:
Gather the ingredients. Leaving the husks on, only remove the silk. Soak in water for at least 15 to 20 minutes. Mix the fresh herbs to the softened butter and reserve. Remove from water and pull down husks carefully without removing. Coat the corn with the herbal butter . Put the husks back up covering the corn and tie with a thin piece of husk at the top. Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve. Enjoy!
Time 45m Number Of Ingredients 3 Steps:
Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel. Tear off 6 pieces of aluminum foil large enough to wrap each ear individually. Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste. Wrap each of the ears individually in foil, securely wrapping both ends. Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook. Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.
Number Of Ingredients 5 Steps:
Stir herbs into butter and let stand at room temperature while preparing corn. Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas). Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes. Serve with basil butter and salt.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 2 Steps:
Gently peel husks back to within 2 inches of the base. Remove silk and smooth husks back into place, completely covering kernels. Fill a sink with ice water and soak corn for 30 minutes. Drain and shake off excess water. The cold water stop the sugars in the corn from turning to starch. Preheat grill. Generously oil the grill to prevent sticking. Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender– 15 minutes. Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat a grill for cooking at medium-high heat. Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total. For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.
Time 22m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Place corn cob in center of a sheet of aluminum foil. Add butter, soy sauce, and parsley. Thoroughly close the foil, making sure cob is completely enclosed. At cooking time, place on grill on medium heat. Cook for 10 - 15 minutes. Flip over and cook for another 10 - 15 minutes. To keep warm, place on far edge of grill until ready to serve.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, stir together the butter, lemon zest, and lemon pepper until well combined. Heat a grill pan over medium-high heat. Grease with grapeseed oil. Brush one side of each ear of corn with the butter mixture, then add to the grill, buttered-side down. Cook until char marks appear, about 5 minutes per side. Transfer the corn to a serving platter and brush with more butter. Garnish with the parsley and serve with lemon wedges to squeeze over the corn. Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve. Enjoy!
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Preheat a grill pan or outdoor grill over high heat. Lightly oil grate. Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes. Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
