Tag: grilled corn

Grilled Corn with Herb and Garlic Butter

Grilled Corn with Herb and Garlic Butter

by Pam on August 26, 2013

I had sweet corn on the cob to use up and wanted to make it a little more fancy than just smothered in plain butter. I combined some fresh basil and parsley together with a touch of dried oregano and minced garlic. I loved the fresh flavors the herbs gave this corn and thought it was delicious. My son opted for plain butter and my husband said it was good but he prefered it with plain butter too. I guess, this will be something I make for myself – their loss!

Combine the softened butter with the fresh basil, parsley, dried oregano, and garlic together in a bowl. Mix until well combined; set aside.

Preheat grill to 375 degrees. Remove the husks and silk from corn. Place the corn on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.

Slather the butter over the corn then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

 



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Grilled Corn with Herb and Garlic Butter




Yield: 4

Prep Time: 10 min.

Cook Time: 10-14 min.



Ingredients:

3 tbsp butter, softened
2 tsp fresh basil, chopped
2 tsp fresh parsley, chopped
1/4 tsp dried oregano
1 small clove of garlic, minced
4 ears of corn, husks removed

Directions:

Combine the softened butter with the fresh basil, parsley, dried oregano, and garlic together in a bowl. Mix until well combined; set aside.

Preheat grill to 375 degrees. Remove the husks and silk from corn. Place the corn on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.

Slather the butter over the corn then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need

I know a recipe came out well when my wife Michele says
something to the effect of, “we can never have this made any other way, ever,”
which is exactly what she said after tearing through two ears of this amazing
Mexican-style grilled corn. She wasn’t kidding.


I have no idea how authentic this is, as I’ve never had this
in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just
say this was inspired by “elote,” as it’s called. I’m sure there are hundreds
of variations, but the one constant seems to be the final step, which consists
of grating copious amounts of Cojita cheese over the seasoned ears.

Cojita can be found in any large grocery store (at least in
California), and for me it’s like a bland, slightly drier Feta cheese. I know
that doesn’t sound especially appetizing, but when combined with the creamy
chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch,
Parmesan or Feta would work, but I can’t imagine it being as perfect.

There should be no shortage of fresh corn on the cob this
time of year, so I highly encourage you to get some (twice as much as you think
you are going to eat), and give this amazing recipe a try soon. Enjoy!


corn on the cob, boiled in salted water for 5
minutes, drained
melted butter, as needed
grated cojita cheese, as needed
For the chili mayo (makes enough for about 8 ears):
generous 1/2 cup mayonnaise
1 tbsp ground ancho chili powder
1 tsp smoked paprika
juice of one lime
salt to taste if needed

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Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

by Pam on July 17, 2014

We’ve had 90+ degree weather all week long which means I don’t feel like cooking. I picked up a rotisserie chicken from the store along with a couple ears of corn to make a hearty salad for dinner. I grilled the corn in my grill pan and diced the chicken, veggies, and extra sharp cheddar. I used chopped romaine and mixed greens in this salad and tossed it with Fran’s Vinaigrette[1] but it would also be really tasty with Creamy Buttermilk Ranch[2] dressing too. It was a quick and easy meal that didn’t heat up my house and we all enjoyed it.

Make the Fran’s Vinaigrette[3] or Creamy Buttermilk Ranch[4] and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook  for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.



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Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar




Yield: 4

Total Time: 15 min.



Ingredients:

2 ears of sweet corn, husks removed
2 rotisserie chicken breasts, chopped
3 cups of romaine lettuce, chopped
3 cups of mixed greens, chopped
Handful of grape tomatoes, halved
1/2 orange bell pepper, diced
1/2 can of garbanzo beans, rinsed & drained
1 avocado, diced
1/4 cup extra sharp cheddar, diced
Fran’s Vinaigrette or Creamy Buttermilk Ranch, to taste, (see recipe links up above)

Directions:

Make the Fran’s Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
  3. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  4. ^ Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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