Best 4 Grilled Corn With Ranchovy Butter Recipes
**Grilled Corn with Anchovy Butter: A Unique and Flavorful Summer Treat**
As the summer sun shines brightly, it's time to fire up the grill and indulge in the smoky, charred goodness of grilled corn on the cob. This classic summertime staple gets an exciting twist with the addition of anchovy butter, creating a symphony of flavors that will tantalize your taste buds. With its perfect balance of salty, savory, and slightly tangy notes, this dish is sure to become a new favorite at your next backyard barbecue or picnic.
This article presents not just one, but two enticing recipes that showcase the versatility of grilled corn with anchovy butter. The first recipe features a simple yet delectable preparation, where corn on the cob is grilled to perfection and generously slathered with a luscious anchovy butter. The butter, made with a combination of softened butter, anchovies, garlic, and parsley, infuses the corn with an irresistible savory richness that will have you craving more.
For those seeking a more elaborate experience, the second recipe elevates the grilled corn with anchovy butter to a gourmet appetizer. Fresh corn kernels are removed from the cob and sautéed with shallots, garlic, and anchovies, creating a flavorful filling. This filling is then encased in delicate wonton wrappers and fried until golden brown, resulting in crispy and addictive corn and anchovy wontons. Served with a side of tangy dipping sauce, these wontons are perfect for parties, potlucks, or as a delightful snack.
Whether you prefer the simplicity of grilled corn on the cob or the sophistication of corn and anchovy wontons, this article has something for every palate. So gather your ingredients, fire up the grill, and embark on a culinary journey that will leave you satisfied and craving more.
GRILLED CORN WITH RANCHOVY BUTTER
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place the corn in a large bowl with well-salted water and let soak for up to an hour.
- Meanwhile, add the anchovies to a large bowl and mash with a fork until a paste forms. Add the butter, Ranch Rub, paprika, garlic, lemon zest and lemon juice and continue to mash until completely combined. Set aside.
- Remove the corn from the salted water and place over indirect heat. Cook, turning, until tender, about 5 minutes. Move the corn over direct heat to give it a little char, about 1 minute per side.
- While the corn is still hot, spread lots of ranchovy butter all over it with a pastry brush. Serve immediately.
- (Alternatively, you can bake the pre-soaked corn on a baking sheet in a 350 degree F oven until tender, about 7 minutes, then broil it for 45 seconds to give it some char.)
- Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.
BALTIMORE STYLE GRILLED CORN
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!
GRILLED CORN WITH SESAME-SOY BUTTER
Mark Twain advocated for boiling corn - preferably right in the corn field. But there's no better way to cook corn than by grilling. The high dry heat of the fire caramelizes the natural plant sugars, intensifying the corn's natural sweetness while adding a beguiling smoky flavor. The key is to brown the kernels on all sides. To form a convenient handle for eating the corn, fold the husk back below the stem end. In this version, the corn is seasoned with sesame, soy, mirin and butter.
Provided by Steven Raichlen
Categories vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
- Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
- Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
- Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
Tips:
- Selecting the Right Corn: Choose fresh, tender corn on the cob with tightly packed kernels and bright green husks. Avoid corn with dry or wilted husks, as this indicates that it may be old or have lost some of its freshness.
- Prepping the Corn: Remove the husks and silks from the corncobs, taking care not to damage the kernels. Rinse the corncobs under cold water to remove any remaining debris or dirt.
- Grilling Technique: Preheat your grill to medium-high heat. Lightly oil the grate to prevent the corn from sticking. Place the corncobs directly on the grill grate and cook for 10-12 minutes, turning occasionally to ensure even cooking and beautiful grill marks.
- Making the Ranchovy Butter: Combine softened butter, anchovies, parsley, lemon juice, garlic, and salt and pepper to taste in a small bowl. Mix until well combined and smooth. You can also add other herbs or spices to your preference, such as dill, cilantro, or paprika.
- Serving Suggestions: Serve the grilled corn hot off the grill, slathered with the flavorful anchovy butter. You can also sprinkle additional chopped parsley, grated Parmesan cheese, or crumbled cotija cheese for extra flavor and texture.
Conclusion:
Grilled corn on the cob with anchovy butter is a delightful summer dish that combines the smoky, charred flavor of grilled corn with the savory, umami-rich taste of anchovies. It's a simple yet elegant dish that is perfect for backyard barbecues, picnics, or casual weeknight dinners. The anchovy butter adds a unique and addictive flavor to the corn, elevating it from a basic side dish to a memorable culinary experience. With its vibrant colors, smoky aroma, and delicious taste, this grilled corn recipe is sure to be a hit with corn lovers and adventurous foodies alike.
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