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Grilled Corn on the Cob With Roasted Specialty Butters

07/24/2014 11:16AM ● Published by Lana Granfors

By Lana Granfors
Photo: Kara Stewart

Grilled fresh and juicy corn on the cob is perfect this time of year, as the last thing any of us want to do is spend time in a hot kitchen.  Sweet and tender, the kernels need almost no seasoning, but why not indulge yourself?  Make a delicious herb butter, a compound butter, and use it to add a ton of flavor not only to corn, but to your grilled steaks, grilled or steamed seafood, baked potatoes and grilled veggies.
   
For this grilled corn recipe, I went with Roasted Garlic and Basil, and Cilantro and Lime. Both are pure summer goodness.  A few more of my favorite flavor combinations are  Blue Cheese and Rosemary, Lemon with Chives, and Rosemary Parmesan Herb.  Just use your imagination and create your favorite. With compound butters, flavor options are limitless. And the best part is they don’t require any cooking. Such a treat!

Serves 6 - 8

Roasted Garlic & Basil Butter Ingredients:
    1        stick of butter, softened to room            
              temperature but not melted 
    3        large cloves of roasted garlic (chopped)
    2        T chopped basil
              Salt and pepper, to taste
              Plastic wrap (about 12 inches long)
    6-8     corn on the cob (husks on)


Cilantro-Lime Butter Ingredients:
    1       stick of butter, softened to room            
             temperature but not melted
    1       clove minced garlic
             Salt and pepper, to taste
    1 ½-2 T minced cilantro
    ½      T lime juice
             Zest of 1 lime
            Plastic wrap (about 12 inches long)
     6-8 corn on the cob (husks on)


PREPARATION for Roasted Garlic and Basil Butter
1 | Soften butter to room temperature. Combine roasted garlic, basil, and salt and pepper to taste.  Mix well. Roll up in plastic wrap and chill until firm. When firm, serve sliced.  

PREPARATION for Cilantro-Lime Butter
1 | Soften butter to room temperature. Combine garlic, salt and pepper, cilantro, lime juice and zest. Mix well. Roll up in plastic wrap and chill until firm. When firm, serve sliced.     

NOTE Compound butters will last in the refrigerator for about 5 days, in the freezer for a month. Refrigerated butters should sit at room temperature for 10-15 minutes before serving.  Frozen butters should sit at room temperature for at least 30 minutes before serving.

PREPARATION for the CORN
1 | Soak corn in water, fully covered, for 30 minutes.

2 | Heat a grill for an indirect cooking method. Soaking the corn will prevent husks from burning, and the indirect cooking method will allow for slow roasting of grilled corn.

3 | Remove corn from water and place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking.

4 | If you want to caramelize the corn kernels, peel back the corn husk and place back on grill and cook until corn kernels are a golden brown color.     

Soak: 30 minutes; Prep butters:  10 minutes once butter softened
Cook: 10–15 minutes





Food+Dining, In Print recipe lana granfors august 2014 corn on the cob whats cookin
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