Corn On The Cob With Basil Butter Recipes

FRESH CORN WITH LEMON-BASIL PARMESAN BUTTER

Steps:

• Brush corn with combined butter, basil and zest.
• Sprinkle with cheese.

CORN ON THE COB WITH BASIL BUTTER

Steps:

• Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

GRILLED BASIL BUTTER CORN ON THE COB

Steps:

• Combine the fresh minced basil with the softened butter.
• Tear off about a 12 inch strip of aluminum foil for each of the ears of corn.
• Now it is time to get your hands dirty! Rub the ear of corn with the butter and basil mixture and then sprinkle the corn with Kosher salt on all sides. Be generous here and there's really no better way to do it other than using your hands to rub on the butter. If you have dry hands, you are welcome for the moisture treatment.
• Place the corn with butter basil in the middle of a sheet of aluminum foil and wrap on all sides to form a pocket. Make sure to seal the foil completely so nothing leaks out on the grill.
• Repeat the butter basil lathering and aluminum foil wrapping process for the remaining ears of corn.
• Preheat the grill to high heat.
• Once the grill is heated, place all of your corn foil torpedoes on the grill.
• Keep the lid closed as much as possible and grill for a total of 20 minutes, turning the ears of corn a quarter of a turn every 5 minutes.
• After 20 minutes, remove the corn from the grill and place on a platter to cool slightly (caution, the contents are hot! I know that's about as surprising as finding out coffee is hot, but it bears mentioning).
• Serve with the remaining basil butter and a side of dental floss.

BASIL-PARMESAN CORN ON THE COB

Steps:

• Mix butter, basil and cheese until blended.
• Spread onto corn.

BASIL GRILLED CORN ON THE COB

Steps:

• Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.

STEAMED CORN WITH BASIL BUTTER

Steps:

• Combine the first four ingredients in a small bowl, stirring until blended. Set aside.
• Arrange the corn in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until corn is tender. Remove corn from the steamer; spread the butter mixture over the corn and serve immediately.

GRILLED CORN WITH BASIL BUTTER

Steps:

• Preheat grill for medium-high heat.
• Place the ingredients for the basil butter in the bowl of a food processor and pulse until blended. Transfer to a small bowl and set aside.
• Brush the corn with vegetable oil and season with salt and pepper.
• Grill for about 10-15 minutes, turning frequently, until corn is charred and tender. Serve hot with basil butter.

BUTTER BASIL GRILLED CORN ON THE COB

Steps:

• Soak corn for atleast 30 minutes in cold water. Drain.
• Heat grill to medium high. Cook corn on the grill until browned on all sides, rotating every few minutes. The corn is done when you pull back the husk and the kernels are tender.
• If desired, you can place the shucked corn back onto the grill bare for more smoky flavor.
• Combine the melted butter and fresh basil in a small bowl.
• To serve, place the shucked grilled corn on a tray and pour the basil butter over the top.
• Serve HOT!

CORN ON THE COB WITH LEMON BASIL BUTTER

Steps:

• 1. Make the lemon basil butter: put first 7 ingredients in food processor and pulse until basil turns the butter light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated) 2. Pull off dry outside husks, tear several into 1/4 inch wide strips to use as ties. Gently peel back inner husks, remove silk and lightly coat corn with lemon basil butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 mins. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes turning often until tender. Serve with extra butter on the side.

BASIL LIME BUTTER FOR CORN ON THE COB

Steps:

• Pulse basil and garlic in a food processor until chopped.
• Add butter, lime juice, salt and sugar; process until smooth.
• Transfer to a container and refrigerate.
• Enough for 8 ears of corn.

GRILLED CORN WITH BASIL BUTTER

Steps:

• Combine the butter and basil in a food processor and process until smooth, season with salt and pepper, to taste, and pulse a few more times. Scrape into a small bowl.
• Put a large saute pan on the grill over low heat and add the basil butter. When the butter is hot add the corn kernels and saute for 3 to 4 minutes. Transfer to a serving bowl and garnish with torn basil leaves and scallions.

BASIL CORN ON THE COB

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. In a small bowl, combine the butter, dried basil, sugar, salt and garlic salt; spread over corn. Place basil leaves over butter mixture. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with lime wedges.