Grilled Lobster With Sun Dried Chile Butter And Corn On The Cob Recipes

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GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS



Grilled Corn on the Cob with a Trio of Flavored Butters image

Provided by Joe Bonaparte

Categories     Vegetable     Side     Picnic     Dinner     Lunch     Corn     Summer     Grill     Grill/Barbecue     Healthy     Self     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 26

8 ears yellow corn
Vegetable oil cooking spray
1/2 teaspoon salt
Chili Butter:
1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt
Sun-dried tomato butter:
1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped
Truffle butter:
1/4 cup butter, softened
2 cloves garlic, chopped
2 teaspoon truffle oil
1/8 teaspoon salt
Pinch of freshly ground black pepper

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.

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