Best Grilled Marjoram Corn Recipes
GRILLED CORN ON THE COB
Steps:
- Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚).
- For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
- Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.
- For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.
- Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.
GRILLED CORNISH HENS WITH MARJORAM AND GARLIC
Provided by Moira Hodgson
Categories dinner, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.
- Preheat coals.
- Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.
- Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.
- Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 496 milligrams, Sugar 1 gram
TOMATO AND CORN SALAD WITH MARJORAM
Categories Salad Herb Tomato Side Corn Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
- Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
- Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
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