Corn Grilling Tips:
Here’s a couple tips to help you make sure this grilling escapade isn’t a disaster. Turn the corn often when grilling to make sure that each side is cooked evenly. In this case, I chose to grill my corn in tin foil so that the corn could absorb the flavors sitting inside. Cooking the corn should take about 10 to 15 minutes, depending on how hot the grill is. You will know the corn is cooked completely when the kernels are a golden color.
Chipotle Honey Butter:
Take softened butter with honey and chipotle puree and blend together in a food processor. Okay, you may be thinking that this spread may sound kind of questionable because most people don’t think to put honey on corn, but I promise you that it is a perfect blend of sweet and spicy.
Classic Butter and Salt:
Some summer days all you really want is just plain corn on the cob. The perfect remedy for those days is to just smother your corn with butter and salt. I know, so plain. But hey, some people can’t handle the spice life. Here at Spoon, we don’t judge.
Bell Pepper Butter:
Bell peppers are one of the yummiest ingredients to put on corn. They go together really well. To make this spread, place butter, bell peppers and black pepper in food processor and place onto corn cobs.
Chile Lime Butter:
This spread has the best mixture of flavors that I almost couldn’t stop eating it. To make this scrumptious spread, mix butter, 2 tiny cloves of garlic, lime juice, cilantro, chile paste and cumin together in a food processor and drape over your corn. Grill and indulge yourself.
To make this fantastico spread, mix mayonnaise, sour cream and cilantro together in a bowl. Add in desired amounts of lime juice and chili pepper paste. To top it off, sprinkle some on parmesan. Olé!
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