GRILLED CORN WITH ROASTED RED PEPPER BUTTER
Yield 6 servings of 1 ear of corn
Number Of Ingredients 6
Steps:
- Prepare grill for direct cooking over medium-high heat. Finely process peppers, shallot, parsley, salt and pepper using Manual Food Processor.Combine pepper mixture and butter in small mixing bowl; mix well. Brush corn with half of the butter mixture and place on BBQ Corn & Skewer Rack.Place rack on grid of grill. Grill, covered, 10-12 minutes or until corn begins to char, turning occasionally. Remove rack from grill. Brush corn with remaining butter mixture. Serve immediately.
Nutrition Facts :
GRILLED CORN WITH RED PEPPER BUTTER
Make and share this Grilled Corn With Red Pepper Butter recipe from Food.com.
Provided by Boomette
Categories Corn
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.
- Place the butter on a sheet of plastic wrap and roll into a cigar shape.
- Place the butter into the fridge for 1 hour to set.
- Preheat grill to 375°F/190°C or medium high heat.
- Drizzle corn with oil and season with salt and pepper.
- Cook corn on the grill for 4 minutes or until corn turns a bright yellow.
- Remove from heat and serve with a ½ inch slice of the roasted pepper butter.
Nutrition Facts : Calories 281.6, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 177, Carbohydrate 17.3, Fiber 2.5, Sugar 2.9, Protein 3.2
CORN GRILLED IN THE HUSK WITH ROASTED RED BELL PEPPER BUTTER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
- F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
- Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
- In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
- Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.
GRILLED CORN WITH BELL PEPPER BUTTER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill.
- Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
- Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.
GRILLED CORN WITH ROASTED GARLIC BUTTER
Wonderful grilled corn on the cob slathered in roasted garlic butter! Garlic lovers will fight over this one! Prep time includes 70 minutes for roasting garlic.
Provided by yooper
Categories Corn
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Position rack in center of oven and preheat to 350.
- Cut off and discard top quarter of each garlic head.
- Place garlic in small baking dish.
- Drizzle with 2 tablespoons oil.
- Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
- cool garlic slightly.
- Squeeze garlic out of papery skins, letting garlic fall into small bowl.
- Mash with fork.
- Stir in butter.
- Season to taste with salt and pepper.
- (Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Prepare barbeque to medium heat.
- Brush corn lightly all over with remaining 2 tablespoons oil.
- Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
- Serve hot, passing roasted garlic butter seperately.
GRILLED CORN WITH ROASTED RED PEPPER BUTTER
Grilled Corn with Roasted Red Pepper Butter (Choclos Aji Asados) is an Argentinean roasted corn with a sweet and smoky red pepper butter. Grilled corn loved most everywhere, but usually in SA, aji amarillos are the peppers of choice, which are very spicy. Argentina goes more for the milder, sweeter peppers which gives the flavor...
Provided by Sue L
Categories Vegetables
Time 22m
Number Of Ingredients 11
Steps:
- 1. Saute the onion and garlic in the olive oil with the dried herbs until the onions are tender.
- 2. Puree the onion mixture with the roasted red bell peppers, salt and black pepper until smooth then stream in the melted butter and add paprika.
- 3. Shuck corn and grill until tender or cook by another method of your choice.
- 4. Brush cooked corn with red pepper butter and garnish with chopped fresh herbs.
CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
- In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
- Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
- In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.
CORN ON THE COB WITH LEMON-PEPPER BUTTER
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn-it's a favorite! -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.
Nutrition Facts : Calories 280 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED CORN WITH ROASTED GARLIC BUTTER
Categories Garlic Side Corn Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Position rack in center of oven and preheat to 350°F. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)
- Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately.
GRILLED CORN ON THE COB WITH ROASTED RED PEPPER MAYONNAISE
This surprising combination adds more sweetness to an already sweet summer treat of corn on the cob. The roasted red pepper mayo is also delicious with grilled potatoes or other favourite vegetables. Recipe by Emily Richards from Food and Drink.
Provided by Leslie
Categories Corn
Time 21m
Yield 6 cobs
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
- Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
- Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
- Serve with reserved mayonnaise mixture.
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