DIFFERENT WAYS TO COOK CORN ON THE COB RECIPES
CORN ON THE COB THREE DIFFERENT WAYS | VEGGIES RECIPES
Here are three different versions of the classic summer side dish.
Provided by Jamie Purviance
Categories Veggies
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 29
Steps:
- Corn with Chipotle–Lime Butter Prepare the grill for direct cooking over medium heat (180°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasoning evenly. If a spicier butter is desired, add more chipotle chile peppers, ¼ teaspoon at a time. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm with lime wedges, spreading the remaining butter on top.
- Corn with Smoked Paprika, Pimiento and Chive Butter Prepare the grill for direct cooking over medium heat (180°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasoning evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top.
- Corn with Mixed Herb, Parmesan and Lemon Butter Prepare the grill for direct cooking over medium heat (180°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasoning evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top. NOTE: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become soft enough to spread.
Nutrition Facts : Calories calories
CORN ON THE COB THREE DIFFERENT WAYS | VEGGIES RECIPES ...
Here are three different versions of the classic summer side dish.
Provided by Jamie Purviance
Categories Veggies
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 29
Steps:
- Corn with Chipotle-Lime Butter Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. If a spicier butter is desired, add more chipotle chiles, ¼ teaspoon at a time. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm with lime wedges, spreading the remaining butter on top.
- Corn with Smoked Paprika, Pimiento, and Chive Butter Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top.
- Corn with Mixed Herb, Parmesan, and Lemon Butter Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top. NOTE: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become soft enough to spread.
Nutrition Facts : Calories calories
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