Best Grilled Corn With Honey Ginger Barbecue Sauce Recipes
HONEY-GINGER BARBECUE SAUCE
Provided by Alexis Touchet
Categories Sauce Garlic Ginger Side Fourth of July Vegetarian Father's Day Backyard BBQ Condiment Summer Honey Simmer Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
HONEY CORN FOR THE BBQ / GRILL
Recipe inspired by Recipe#146841 that I changed to make cooking on a BBQ or grill a quick and easy option. Note the preparation time includes cooling time for the butter, and you can pop back in the fridge after wrapping the corn so it is quite quick and easy to prepare.
Provided by Peter J
Categories Corn
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Place butter & honey in a cup or small bowl and microwave for around 30 seconds until just melted.
- Stir through garlic and pepper.
- Leave to cool 15 minutes or so in fridge.
- (optional step) Cut ears of corn in half.
- Brush mixture evenly over the corn and wrap in aluminium foil.
- Cook over pre-hearted BBQ plate or grill 15-20 minutes over medium - high heat, turning often. The foil starting to turn brown is a sign it's been long enough in one position and should be turned a little.
Nutrition Facts : Calories 190.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 57.3, Carbohydrate 34, Fiber 3.6, Sugar 9.1, Protein 4.2
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.
Provided by Alexis Touchet
Categories Shellfish Fourth of July Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- For the Shrimp:
- If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
- Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
- Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
HOISIN-GLAZED CORN ON THE COB
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat.
- In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill.
- Sprinkle each ear with sesame seeds and chives.
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