Grilled Corn: in Husks; in Foil; Flavored Butters; Dry RubsRecipe By :Reader's Digest
4 medium ears sweet corn -- in husks
Gently peel husks back to within 2 inches of the base. Remove silk and smooth husks back into place completely covering kernels. Using kitchen twine, tie husks in several places to secure.
Fill a sink or a large saucepot with ice water and soak corn for 30 minutes to 1 hour. Drain and shake off excess water.
Preheat grill. Generously oil the grill to prevent sticking. Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender -- 30 to 45 minutes.
Remove string and husks and serve with one of the flavored butters below.
CORN IN FOIL ~ Clean 4 medium-size ears of sweet corn. Cut an 18-inch square of heavy-duty foil and place corn in center of foil. Season with one of the flavored butters or rubs below, if desired. If using a rub, dot each ear with 1 tablespoon butter and sprinkle with 1 tablespoon water. Bring together 2 edges of foil and fold to seal, leaving space for steam. Fold short ends of foil in to seal. Grill as directed until tender -- about 45 minutes. Remove foil and serve with flavored butter if not already seasoned.
Makes 4 servings.
FLAVORED BUTTERS ~ Sun-Dried Tomato and Basil Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened unsalted butter or margarine, 1/4 cup chopped, well-drained, oil-packed sun-dried tomatoes, and 1/3 cup finely chopped fresh basil until well blended. Makes 1/2 cup.
Roasted Pepper and Black Olive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup each finely chopped roasted red peppers and chopped, pitted black olives, and 1/4 teaspoon black pepper until well blended. Makes 1/2 cup.
Lemon-Chive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup snipped fresh chives or 4 teaspoons crumbled freeze dried, and 2 teaspoons grated lemon zest until well blended. Makes 1/2 cup.
DRY RUBS FOR CORN ~ Chili-Cumin Rub: In a small bowl, stir together 2 1/2 teaspoons each chili powder and ground cumin and 1 teaspoon salt. Makes 2 tablespoons.
Ginger-Curry Rub: In a small bowl, stir together 4 teaspoons grated fresh ginger and 1 teaspoon each curry powder and salt. Makes 2 tablespoons.
Mixed-Herb Rub: In a small bowl, stir together 1 tablespoon each freshly chopped rosemary, sage, and thyme or 1 1/2 teaspoons each crumbled dried rosemary, sage, and thyme. Makes 3 tablespoons.
Brenda's report: YUM. Made this yesterday. (Pat Hanneman posted it to Vegetarian list yesterday. Thanks to Pat!!) Years ago some friends came to our bbq and made delicious corn this way. I was never quite sure about the details, so I was very happy to see this done up!! And all the goodies to go on them, too!!!!
I made the lemon/chive butter. (And I also added chopped cilantro.)
YEOW, that was fun and good. Thanks again to Pat!!
OH PS: directions talk about charcoal bbq'ing but we did it with propane bbq and it was GREAT! ~ brenda adams
NOTES : Prep time: 30 minutes
Soaking time: 30 minutes to 1 hour
Cooking time: 30 to 45 minutes
4 medium ears sweet corn -- in husks
Gently peel husks back to within 2 inches of the base. Remove silk and smooth husks back into place completely covering kernels. Using kitchen twine, tie husks in several places to secure.
Fill a sink or a large saucepot with ice water and soak corn for 30 minutes to 1 hour. Drain and shake off excess water.
Preheat grill. Generously oil the grill to prevent sticking. Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender -- 30 to 45 minutes.
Remove string and husks and serve with one of the flavored butters below.
CORN IN FOIL ~ Clean 4 medium-size ears of sweet corn. Cut an 18-inch square of heavy-duty foil and place corn in center of foil. Season with one of the flavored butters or rubs below, if desired. If using a rub, dot each ear with 1 tablespoon butter and sprinkle with 1 tablespoon water. Bring together 2 edges of foil and fold to seal, leaving space for steam. Fold short ends of foil in to seal. Grill as directed until tender -- about 45 minutes. Remove foil and serve with flavored butter if not already seasoned.
Makes 4 servings.
FLAVORED BUTTERS ~ Sun-Dried Tomato and Basil Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened unsalted butter or margarine, 1/4 cup chopped, well-drained, oil-packed sun-dried tomatoes, and 1/3 cup finely chopped fresh basil until well blended. Makes 1/2 cup.
Roasted Pepper and Black Olive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup each finely chopped roasted red peppers and chopped, pitted black olives, and 1/4 teaspoon black pepper until well blended. Makes 1/2 cup.
Lemon-Chive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup snipped fresh chives or 4 teaspoons crumbled freeze dried, and 2 teaspoons grated lemon zest until well blended. Makes 1/2 cup.
DRY RUBS FOR CORN ~ Chili-Cumin Rub: In a small bowl, stir together 2 1/2 teaspoons each chili powder and ground cumin and 1 teaspoon salt. Makes 2 tablespoons.
Ginger-Curry Rub: In a small bowl, stir together 4 teaspoons grated fresh ginger and 1 teaspoon each curry powder and salt. Makes 2 tablespoons.
Mixed-Herb Rub: In a small bowl, stir together 1 tablespoon each freshly chopped rosemary, sage, and thyme or 1 1/2 teaspoons each crumbled dried rosemary, sage, and thyme. Makes 3 tablespoons.
Brenda's report: YUM. Made this yesterday. (Pat Hanneman posted it to Vegetarian list yesterday. Thanks to Pat!!) Years ago some friends came to our bbq and made delicious corn this way. I was never quite sure about the details, so I was very happy to see this done up!! And all the goodies to go on them, too!!!!
I made the lemon/chive butter. (And I also added chopped cilantro.)
YEOW, that was fun and good. Thanks again to Pat!!
OH PS: directions talk about charcoal bbq'ing but we did it with propane bbq and it was GREAT! ~ brenda adams
NOTES : Prep time: 30 minutes
Soaking time: 30 minutes to 1 hour
Cooking time: 30 to 45 minutes
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