Roasted Ears Of Corn With Basil Chive Butter Recipes

GRILLED CORN WITH CHIVE BUTTER

Grilled Corn with Chive Butter image

When our son was young, corn was the only vegetable he'd eat. My husband and I soon got bored with the simple salt and butter topping, so I stirred in some lemon juice and chives.-Sue Kirsch, Eden Pairie, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 medium ears sweet corn in husks
1/2 cup butter, melted
2 tablespoons minced chives
1 tablespoon sugar
1-1/2 teaspoons lemon juice
Salt and pepper

Steps:

Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 232 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

GRILLED BASIL BUTTER CORN ON THE COB

Grilled Basil Butter Corn on the Cob image

Simple, low maintenance and delicious method for grilling corn. The basil adds to the sweet taste of the corn.

Provided by Steve

Number Of Ingredients 5

Ingredients

8 to 10 ears of corn (husks removed)
1 stick unsalted butter (softened)
1/2 cup basil leaves (minced)
Kosher salt
Heavy duty aluminum foil

Steps:

Combine the fresh minced basil with the softened butter.
Tear off about a 12 inch strip of aluminum foil for each of the ears of corn.
Now it is time to get your hands dirty! Rub the ear of corn with the butter and basil mixture and then sprinkle the corn with Kosher salt on all sides. Be generous here and there's really no better way to do it other than using your hands to rub on the butter. If you have dry hands, you are welcome for the moisture treatment.
Place the corn with butter basil in the middle of a sheet of aluminum foil and wrap on all sides to form a pocket. Make sure to seal the foil completely so nothing leaks out on the grill.
Repeat the butter basil lathering and aluminum foil wrapping process for the remaining ears of corn.
Preheat the grill to high heat.
Once the grill is heated, place all of your corn foil torpedoes on the grill.
Keep the lid closed as much as possible and grill for a total of 20 minutes, turning the ears of corn a quarter of a turn every 5 minutes.
After 20 minutes, remove the corn from the grill and place on a platter to cool slightly (caution, the contents are hot! I know that's about as surprising as finding out coffee is hot, but it bears mentioning).
Serve with the remaining basil butter and a side of dental floss.

Nutrition Facts : ServingSize 8 g

ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER

Roasted Ears of Corn with Basil Chive Butter image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 48m

Yield 12 servings

Number Of Ingredients 8

Ingredients

12 ears corn, shucked
Basil Chive Butter, recipe follows
Grey salt
4 cups firmly packed fresh basil leaves
1/8 teaspoon powdered ascorbic acid (vitamin C)
Sea salt, preferably gray salt
2 sticks (16 tablespoons unsalted butter), at room temperature
Freshly ground pepper

Steps:

Preheat a grill to high.
Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
Refrigerate until firm enough to shape into a log.

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