- Details
-
Parent Category: Recipes
Ingredients
• 1 pkg (4 ears) Birds Eye Frozen Sweet Corn on the Cob
• 2 sticks salted butter, at room temperature
• 1 tbsp freshly chopped dill
• 2 tsps orange zest
• 1 tbsp finely chopped shallots
• 4 tbsps vegetable oil
• 1 1/2 tsps salt
• 3/4 tsp pepper
Instructions
In medium mixing bowl, combine butter, dill, orange zest, shallots, ½
teaspoon salt, and ¼ teaspoon pepper with spoon until well mixed.
Place in pastry bag or plastic bag, snip off end and pipe onto waxed
paper lined sheet pan in two 1-inch wide log strips. Place pan in
freezer to harden.
In small bowl, combine vegetable oil, 1 teaspoon salt and ½ teaspoon
pepper; stir until salt has dissolved. Brush mixture on corn evenly.
Place frozen corn on grill grates, preheated to HIGH, and cook about
20 minutes, turning often, or until corn begins to caramelize and
shows some brown color. Remove corn from grill. Place each ear on a
sheet of aluminum foil(14" x 10 ¼"). Top with a piece of dill orange
butter cut the same length as the ear of corn, making sure butter
piece is on the top of the ear of corn. Carefully fold up sides around
corn and close ends by twisting. Place corn on preheated grill grates
with seam side up. Cook for 15 to 20 minutes longer or until corn is
cooked.
Serving Suggestions
Carefully remove corn packets from grill, unwrap and serve
