Best 4 Corn On The Cob With Green Coriander Butter Recipes
**Grilled Corn on the Cob with Green Coriander Butter: A Culinary Symphony of Freshness and Flavor**
Indulge in the delectable symphony of Grilled Corn on the Cob with Green Coriander Butter, a culinary masterpiece that elevates the humble corn on the cob to an extraordinary delicacy. This recipe tantalizes the taste buds with a harmonious blend of smoky grilled corn, vibrant green coriander butter, and a symphony of herbs and spices. Prepare to embark on a culinary journey that celebrates the essence of summer, where the sweetness of corn meets the aromatic embrace of coriander, creating a dish that is both satisfying and unforgettable. Along with this star recipe, discover variations that cater to diverse palates, including tantalizing options such as Corn on the Cob with Chipotle Butter, Garlic Parmesan Corn on the Cob, and Mexican Street Corn. Each recipe promises a unique taste adventure, inviting you to explore the versatility and endless possibilities of this classic summer treat.
GRILLED CORN WITH CILANTRO BUTTER
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
- Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.
HERB-BUTTERED CORN ON THE COB
Steps:
- In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use.
- Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side.
- Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.
SPICY BUTTERED CORN
John Torode serves his corn on the cob with plenty of melted Mexican 'ancho' chilli and coriander butter
Provided by John Torode
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.
Nutrition Facts : Calories 165 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
Tips:
- To ensure the corn is cooked evenly, select ears of corn that are roughly the same size.
- While the corn is cooking, prepare the green coriander butter by blending the softened butter, chopped green coriander, garlic, lemon juice, salt, and pepper.
- Once the corn is cooked, immediately brush it with the green coriander butter to prevent it from drying out.
- Serve the corn on the cob with additional green coriander butter for dipping.
Conclusion:
This recipe for Corn on the Cob with Green Coriander Butter offers a flavorful and refreshing twist on a classic summer dish. The combination of sweet corn, aromatic green coriander, and tangy lemon juice creates a tantalizing taste experience. Whether you're hosting a backyard barbecue or simply enjoying a meal with family and friends, this recipe is sure to be a hit.
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