Scallion Butter Sauce Grilled Inside The Corn Husk Recipes

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Steps:

• Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
• Heat a grill to medium high.
• Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
• Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

CORN WITH GINGER-SCALLION BUTTER

Steps:

• Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
• Make the topping: Pulse 6 tablespoons softened butter, 3 sliced small scallions, 1 tablespoon grated ginger, 1/2 teaspoon each toasted sesame oil and kosher salt and a pinch of red pepper flakes in a mini food processor until combined. Spread the mixture on 4 grilled ears of corn.

GRILLED CORN WITH CUMIN SCALLION BUTTER

Steps:

• In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
• While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
• Prepare grill.
• Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
• Serve corn with melted butter.

SCALLION BUTTER

Steps:

• Mix all ingredients, keeping warm.
• Use some for basting while grilling the lobster or seafood of choice.
• Use the remainder as a dipping sauce, served with the lobster or seafood of choice.

SCALLION BUTTER SAUCE GRILLED INSIDE THE CORN HUSK

Steps:

• Melt butter in saucepan over medium heat. Add salt, scallions and lemon juice. Simmer over very low heat for 5 minutes to allow flavors to blend.
• Pull back husk and remove silk strands from corn. Brush corn with butter sauce and then bring husk back over ears.
• Grill corn 5" from heat for 20-25 minutes, turning occasionally. Serve with remaining butter sauce.
• ALTERNATIVELY, you can bake in the oven for 30 minutes at 350°F Place 1 rack below the center and put a baking sheet on it. Place the other rack in the center of oven and place cobs on that rack, directly above the cookie sheet rack (to catch the drippings).