Best 7 Herby Corn Off The Cobs In Brown Butter Sauce Recipes

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.

BROWN BUTTERED CORN

Steps:

• Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
• Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

BAKED CORN ON THE COB WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 200°C.
• Remove all the husks and silks from the corn cobs.
• To make the Herb & Garlic Butter- mix all ingredients together is a small mixing bowl.
• Smear the flavoured butter over the corn cobs. Wrap the corn cobs in aluminium foil and secrely seal.
• Place the corn cobs on a baking tray and bake in a preheated oven for 25 minutes.
• When cooked remove from the oven and allow to stand for 5 minutes before opening the foil to remove cooked corn. The corn will still be very hot-be careful not to burn yourself on the steam.

GRILLED HERBED CORN ON THE COB

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

BBQ CORN COBS WITH COMTé & HERB BUTTER

Steps:

• To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.
• Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.

CORN OFF THE COB

Steps:

• Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

HERBED CORN ON THE COB

Steps:

• In a small bowl, combine butter and seasonings; spread over hot cooked corn.