Grilled Corn With Red Pepper Butter Recipes

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GRILLED CORN ON THE COB WITH SALT-AND-PEPPER BUTTER



Grilled Corn on the Cob with Salt-and-Pepper Butter image

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Provided by Anna Stockwell

Categories     Butter     Corn     Grill     Summer     Side     Backyard BBQ     Kid-Friendly     Small Plates

Yield 4-6 servings

Number Of Ingredients 4

1/2 cup (1 stick) unsalted butter, room temperature
1 tsp. kosher salt
1 tsp. freshly ground black pepper
6 ears of corn

Steps:

  • Prepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
  • Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. (This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing smoke to penetrate the husk and some charring to occur.) Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.
  • Do Ahead: Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.

GRILLED CORN WITH ROASTED RED PEPPER BUTTER



Grilled Corn with Roasted Red Pepper Butter image

Grilled Corn with Roasted Red Pepper Butter (Choclos Aji Asados) is an Argentinean roasted corn with a sweet and smoky red pepper butter. Grilled corn loved most everywhere, but usually in SA, aji amarillos are the peppers of choice, which are very spicy. Argentina goes more for the milder, sweeter peppers which gives the flavor...

Provided by Sue L

Categories     Vegetables

Time 22m

Number Of Ingredients 11

4-6 ears fresh corn
1/4 c chopped onion
2 clove garlic, chopped
2 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
salt and black pepper to taste
1/4 c roasted red pepper (drained jarred pimentos or red bell peppers you have roasted yourself)
2 Tbsp melted butter
1/2 tsp sweet paprika or smoked paprika
3-4 Tbsp chopped fresh parsley or chopped fresh cilantro or mixed

Steps:

  • 1. Saute the onion and garlic in the olive oil with the dried herbs until the onions are tender.
  • 2. Puree the onion mixture with the roasted red bell peppers, salt and black pepper until smooth then stream in the melted butter and add paprika.
  • 3. Shuck corn and grill until tender or cook by another method of your choice.
  • 4. Brush cooked corn with red pepper butter and garnish with chopped fresh herbs.

CORN GRILLED IN THE HUSK WITH ROASTED RED BELL PEPPER BUTTER



Corn Grilled in the Husk with Roasted Red Bell Pepper Butter image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 ears corn, unhusked
Red Bell Pepper Butter, recipe follows
2 red bell peppers
1 pound butter, at room temperature
1/4 cup basil leaves
2 tablespoons lime juice
Salt and freshly ground pepper

Steps:

  • It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
  • F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
  • Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  • In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
  • Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.

CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER



Corn on the Cob with Roasted Red Bell Pepper Butter image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 red bell pepper
1 pound salted butter, at room temperature
1/4 cup basil leaves
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
4 ears corn, husked

Steps:

  • Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
  • In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
  • Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
  • In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS



Baked Creamed Corn With Red Bell Peppers and Jalapenos image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
  • Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
  • Photograph by Con Poulos

GRILLED CORN WITH SEASONED BUTTER



Grilled Corn with Seasoned Butter image

Nothing brings out the flavor of corn on the cob like grilling it. Build even more heat with a simpled seasoned butter made from salt, black pepper, paprika, and cayenne pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 4

8 ears corn
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon black pepper (or combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper)

Steps:

  • Heat grill to medium. Remove outer layers of husks from 8 ears corn. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
  • Meanwhile, make Seasoned Butter: In a small bowl, mix together 1/2 cup melted butter and 1/2 teaspoon salt. Add 1/2 teaspoon black pepper, or a combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper.
  • Peel back husks and silks from corn, brush with seasoned butter, and serve.

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.

GRILLED CORN WITH RED PEPPER BUTTER



Grilled Corn With Red Pepper Butter image

Make and share this Grilled Corn With Red Pepper Butter recipe from Food.com.

Provided by Boomette

Categories     Corn

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

2 roasted red peppers, in a jar
1 cup butter, softened (unsalted)
1 teaspoon paprika
salt and pepper
8 -10 ears of corn, shucked

Steps:

  • Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.
  • Place the butter on a sheet of plastic wrap and roll into a cigar shape.
  • Place the butter into the fridge for 1 hour to set.
  • Preheat grill to 375°F/190°C or medium high heat.
  • Drizzle corn with oil and season with salt and pepper.
  • Cook corn on the grill for 4 minutes or until corn turns a bright yellow.
  • Remove from heat and serve with a ½ inch slice of the roasted pepper butter.

Nutrition Facts : Calories 281.6, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 177, Carbohydrate 17.3, Fiber 2.5, Sugar 2.9, Protein 3.2

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