Grilled Corn On The Cob With Roasted Jalapeno Butter Recipes

ROASTED CORN ON THE COB

Steps:

• Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

JALAPENO HONEY BUTTER GRILLED CORN

Steps:

• Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
• Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
• While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
• Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.

GRILLED CORN WITH JALAPEñO-FETA BUTTER

Steps:

• To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
• Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
• Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

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.