Thursday, November 27, 2014 Kislev 5, 5775

Corn: Delicious in Any Language

July 9, 2014
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Nothing better in the summer than corn on the cob dripping with butter. Here are a few variations for you to try.
 
Grilled Corn on the Cob with Herb Butter
4 ears fresh sweet corn, cleaned 
1⁄4 cup butter, melted 
2 Tbsps. chopped fresh basil 
1 Tbsp. chopped fresh parsley 
1⁄2 tsp. garlic salt 
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place each ear of corn on center of 1 foil sheet. In small bowl, mix herb butter ingredients. Brush or spoon herb butter over surface of each ear. 
 
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1⁄2-inch fold; fold again, allowing space for heat circulation and expansion.
 
Place wrapped corn on grill over medium heat. Cook 15 to 20 minutes, turning occasionally, until tender. Open foil carefully to allow hot steam to escape. Drizzle corn with any remaining herb butter.
Serves 4.
 
Grilled Elote (Mexican Street Corn)
4 ears fresh corn, husks removed 
1⁄2 cup mayonnaise 
2 tsps. prepared taco seasoning mix
1⁄4 cup crumbled Mexican cheese (such as Cotija) 
chopped fresh cilantro leaves, for serving if desired 
Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
 
Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
 
Meanwhile, set aside one small bowl of mayonnaise, one with taco seasoning, and another of crumbled cheese.
 
Brush cooked corn with mayonnaise; sprinkle with taco seasoning and cheese. Serve hot with cilantro sprinkled on top.
Serves 4.
 
Dijon-Tarragon Corn On The Cob
4 ears corn with husks 
1⁄4 cup margarine or butter 
1 Tbsp. Dijon mustard 
1⁄2 tsp. dried tarragon leaves 
1⁄8 tsp. pepper
To grill corn in husks, tie the tops of husks with a piece of husk or string. Soak ears in cold water 1 to 2 hours.
 
When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until corn is tender, turning frequently.
 
Meanwhile, melt margarine in small saucepan. Stir in mustard, tarragon and pepper. Set aside.
 
Remove corn from grill; peel back husks. With tongs, hold base of corn; grasp top of silk and pull quickly to remove. Brush ears of corn with melted margarine mixture.
• Dried thyme, basil or chives can be used instead of the tarragon.
 
• If you don’t want to grill the corn in the husks, remove the husks and silk from the corn and place each ear on a piece of heavy-duty foil. Brush the ears with the margarine mixture; wrap each ear in foil using double-fold seal. 
 
Grill the packets about 15 minutes or until corn is tender, turning frequently.
Serves 4.
 

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