Four ways with grilled corn
By Laurie Posted on September 1st, 2009 in Food, Must Reads |
With fresh, succulent corn at its peak of freshness in the market, it’s a perfect time to get the grill fired up, too. Here are four easy ways that are big on taste, perfectly complementing the tender, sweet kernels of summer’s finest flavour.
Grilled Herb Corn
1/3 cup vegan margarine or butter, softened
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons minced fresh chives
1 tablespoons minced fresh thyme
sea salt and fresh ground pepper to taste
8 ears of corn, shucked
Mix all ingredients together except for the corn. Spread mixture over each ear of corn, wrap in heavy-duty aluminum foil. Grill, covered, over medium heat for 10-15 minutes, turning frequently, until corn is tender.
Smokey Grilled Corn with Roasted Red Peppers
2 large roasted red pepper
1/3 cup vegan margarine or butter, softened
1 teaspoon smoked paprika
sea salt and fresh ground pepper to taste
8 ears of corn, shucked
In a food processor, blend red peppers, margarine/butter and paprika until smooth, adding salt and pepper taste.
Transfer to a bowl and place in fridge to set.
Lightly oil and salt corn, then grill over medium heat for 4-5 minutes, turning frequently, until corn is tender. Serve with pepper spread.
Parmesan Grilled Corn on the Cob
(with vegan option)
1/4 cup butter or vegan margarine, melted
1/4 cup freshly grated Parmesan cheese OR nutritional yeast
2 tablespoons fresh herbs, such as basil, thyme, and oregano
8 ears of corn, shucked
salt and fresh ground pepper to taste
Mix together margarine/butter, cheese/yeast and herbs. Set aside.
Grill corn over medium heat for 4-5 minutes, turning frequently, until corn is tender. Brush with butter mix and add salt and fresh ground pepper to taste.
Chili-Lime Corn
1/3 cup vegan margarine or butter, softened
1 tablespoon chili powder
1 lime, zested (we recommend Microplane)
1 lime, cut into wedges
Mix together margarine/butter, chili powder and lime zest. Set aside.
Grill corn over medium heat for 4-5 minutes, turning frequently, until corn is tender. Brush with chili/lime butter and serve with an additional wedge.
Image courtesy of infobarrel.com
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