Grill Roasted Sweet Corn On The Cob With Sun Dried Tomato Butter Recipes

FANTASTIC GRILLED CORN ON THE COB

Steps:

• Heat grill to medium-high heat.
• Rinse corn under cold water; wrap individually in Reynolds Wrap® Aluminum Foil.
• Grill 15 to 20 min. or until tender, turning occasionally.
• Mix remaining ingredients; spread onto corn.

PERFECTLY GRILLED CORN ON THE COB

Steps:

• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
• Combine in a food processor and process until smooth.

BEST GRILL ROASTED CORN ON THE COB

Steps:

• Lay the corn (in the husks) on a hot grill. (medium if using gas).
• Cook for twenty minutes, turning every few minutes.
• Remove from the grill with clean gloves and remove the husks and silk.
• Serve with lots of butter, salt and fresh ground pepper.
• Enjoy!

GRILL ROASTED CORN-ON-THE-COB

Steps:

• Heat gas grill on high or charcoal grill until coals are ash white. Lightly oil grates.
• Peel back corn husks without removing; clean off silk. Spread 1 tablespoon Butter with Canola Oil onto each corn cob. Season with salt and pepper, as desired. Close husks over corn.
• Wrap each ear of corn tightly in aluminum foil. Place onto prepared grill. Cook, turning occasionally, 30-32 minutes or until corn is tender.

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
• Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve

GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS

Steps:

• Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
• For each flavored butter:
• Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

CORN AND SUN-DRIED TOMATOES

Steps:

• Rehydrate tomatoes in hot water for 10 minutes. Drain. Combine butter, corn and tomatoes in a large skillet over medium high heat for about 4-5 minutes. Add corn mixture and remaining ingredients in a serving bowl, tossing to combine. Season with salt and pepper to taste. Serve warm.

FANTASTIC GRILLED CORN ON THE COB

Steps:

• Preheat barbecue to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake of excess water. Wrap corn individually in foil.
• Grill 15-20 minutes or until corn is tender, turning occasionally. Remove from barbecue; unwrap corn.
• Meanwhile, mix butter, Parmesan cheese and parsley, Spread butter mixture on corn.

FRESH GRILLED CORN ON THE COB

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!

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER

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.

GRILLED CORN WITH DILL

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Meanwhile, in a small bowl, beat remaining ingredients until blended., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread corn with butter mixture. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks.