Grilled Corn With Jerk Butter Recipes

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GRILLED CORN WITH CHILE BUTTER



Grilled Corn With Chile Butter image

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

1 stick butter, softened
1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
1 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
8 to 12 cobs of corn
Lime wedges for serving (optional)

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.

GRILLED CORN WITH JERK BUTTER



Grilled corn with jerk butter image

Spice up sweetcorn cobs with a jerk-seasoned butter, mellowed by maple syrup - omit the bacon for a vegetarian barbecue side dish

Provided by Jane Hornby

Categories     Side dish

Time 30m

Number Of Ingredients 12

2 thumb-sized pieces ginger
250g pack butter , softened
2 tbsp thyme leaves , roughly chopped
½ tsp ground allspice
½ tsp freshly ground nutmeg
3 garlic cloves , crushed
3 spring onions , finely chopped
1-2 scotch bonnet chillies, finely chopped
1 tbsp maple syrup (or use light brown sugar)
zest 2 limes
8 large sweetcorn cobs
8 rashers streaky bacon (optional)

Steps:

  • To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.
  • Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.
  • Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!

Nutrition Facts : Calories 315 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.1 milligram of sodium

GRILLED CORN WITH STEAKHOUSE BUTTER



Grilled Corn with Steakhouse Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 2 tablespoons each melted butter and steak sauce with 1 minced garlic clove. Brush 4 ears of corn with 2 tablespoons plain melted butter; grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes. Brush with the flavored butter; grill 1 more minute. Season with salt and pepper; sprinkle with chopped chives.

GRILLED CORN WITH HERB BUTTER



Grilled Corn with Herb Butter image

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Provided by Chris Morocco

Categories     Herb     Side     Fourth of July     Kid-Friendly     Quick & Easy     Father's Day     Backyard BBQ     Corn     Summer     Grill     Grill/Barbecue     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil

Steps:

  • Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
  • Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
  • Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
  • DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

JERK GRILLED CORN ON THE COB



Jerk Grilled Corn on the Cob image

Make and share this Jerk Grilled Corn on the Cob recipe from Food.com.

Provided by Chef mariajane

Categories     Corn

Time 12m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
4 ears corn, with husks
2 teaspoons butter or 2 teaspoons margarine, melted

Steps:

  • Prepare grill.
  • Combine first 7 ingredients in small bowl; set aside.
  • Pull husks back from corn and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

Nutrition Facts : Calories 129.6, Fat 3.4, SaturatedFat 1.3, Cholesterol 3.4, Sodium 225.6, Carbohydrate 28.8, Fiber 5, Sugar 2.5, Protein 3.4

GRILLED CORN WITH GARLIC BUTTER



Grilled Corn with Garlic Butter image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

4 ears sweet corn in the husks
6 tablespoons unsalted butter, at room temperature (if using salted butter, omit the salt)
3 tablespoons minced fresh flat leaf parsley or cilantro
1 clove garlic, minced
Salt and freshly ground black pepper

Steps:

  • Set up the grill for direct grilling and preheat to high.
  • Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
  • Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
  • Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER



Grilled Corn with Honey-Ancho Chile Butter image

Provided by Rick Rodgers

Categories     Side     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Corn     Grill     Grill/Barbecue     Honey     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked
Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Steps:

  • Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
  • Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
  • Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

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