Grilled Corn With Thyme Recipes

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GRILLED CORN



Grilled Corn image

You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 11

4 ears fresh sweet corn (husks on* (see notes))
2 tablespoons unsalted butter
1 tablespoon finely grated Parmesan cheese (or nutritional yeast)
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
¼ teaspoon ground cumin
¼ teaspoon kosher salt (plus additional to taste)
Zest and juice of 1 small lime (divided)
3 tablespoons unsalted butter
Kosher salt
Ground black pepper

Steps:

  • Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
  • Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
  • Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
  • Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
  • Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
  • Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
  • Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.

Nutrition Facts : ServingSize 1 of 4, Calories 135 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g

GRILLED SWEET CORN WITH BASIL BUTTER



Grilled Sweet Corn with Basil Butter image

This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.

Provided by Maggie Ruggiero

Categories     Grill/Barbecue     Corn     Summer     Butter     Gourmet

Number Of Ingredients 5

1 1/2 Tbsp finely chopped basil
1/2 tsp chopped thyme
3/4 stick unsalted butter, softened
8 ears corn in husks
Flaky or coarse sea salt for sprinkling

Steps:

  • Stir herbs into butter and let stand at room temperature while preparing corn.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
  • Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
  • Serve with basil butter and salt.

GRILLED CORN CHOWDER



Grilled Corn Chowder image

Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you've got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 15

4 ears sweet corn, husked
1 small red bell pepper, cored and cut into 4 planks
1 bunch scallions (6 to 7), trimmed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound new potatoes, cut into 1/2-inch chunks
2 stalks celery, chopped
3 tablespoons all-purpose flour
2 teaspoons fresh thyme leaves
1/2 teaspoon smoked paprika
4 cups low-sodium chicken broth
3/4 cup heavy cream
1/4 cup fresh Italian parsley leaves, chopped
Hot sauce, for serving, optional

Steps:

  • Prepare a grill for medium heat.
  • Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
  • Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
  • Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
  • Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
  • Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.

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 HERBED CORN ON THE COB



Grilled Herbed Corn on the Cob image

My husband didn't like corn on the cob until he had this recipe!

Provided by knmennenga

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 8

6 ears fresh corn on the cob, husked
6 tablespoons sweet butter, softened
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh basil
1 teaspoon white sugar
1 teaspoon salt

Steps:

  • Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
  • Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g

GRILLED CORN WITH HERBS



Grilled Corn with Herbs image

Provided by Ian Knauer

Categories     Bread     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Corn     Summer     Grill/Barbecue     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

8 ears of corn in the husk
1/4 cup chopped mixed fresh herbs such as chives, parsley, basil, sage, and tarragon
6 tablespoons lime butter sauce

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
  • Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

BUTTERY HORSERADISH CORN ON THE COB



Buttery Horseradish Corn on the Cob image

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. -Trish Loewen, Bakersfield, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 9

3/4 cup butter, softened
1/4 cup shredded pepper jack cheese
1/4 cup prepared horseradish
1 tablespoon dried parsley flakes
3 teaspoons salt
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon dried thyme
12 medium ears sweet corn, husks removed

Steps:

  • In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 732mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

BASIL GRILLED CORN ON THE COB



Basil Grilled Corn on the Cob image

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. -Caitlin Dawson, Monroe, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 medium ears sweet corn
4 teaspoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
16 fresh basil leaves
1/2 medium lemon
2 teaspoons minced fresh cilantro
Additional butter, optional

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.

Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 489mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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