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- 4 tablespoons butter, room temperature
- 1 tablespoon hoisin sauce*
- 2 1/2 teaspoons finely grated orange peel
- 3/4 teaspoon chili-garlic sauce*
- 6 ears of white corn, husked, rinsed
Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer. Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro; serve.
*Available in the Asian foods section of many supermarkets and at Asian markets.
Nutritional Content6 servings One serving contains the following: Calories (kcal) 152.71 % Calories from Fat 50.0 Fat (g) 8.49 Saturated Fat (g) 4.85 Cholesterol (mg) 20.08 Carbohydrates (g) 19.00 Dietary Fiber (g) 2.72 Total Sugars (g) 3.79 Net Carbs (g) 16.29 Protein (g) 3.02Reviews Section
Grilled Corn with Hoisin-Orange Butter Recipe - Recipes
An easy, delightful way to dress up grilled corn.
Want to dress up corn on the cob in a whole new way?
Look no further than “Corn with Hosin-Orange Butter” from the new “The Grilling Book: The Definitive Guide from Bon Appetit” (Andrews McMeel), of which I recently received a review copy.
It’s easy as can be — just a matter of grilling whole, shucked ears, then smearing them with a creamy mixture of softened butter, hoisin sauce, Chinese chili-garlic sauce and grated orange zest.
Grab a cob with your fingers and take a bite. You’ll be greeted with a delicious smokiness plus the sweet-savoriness of hoisin sauce that compliments the natural sugars of the corn so well. The orange zest is really what makes it, though, adding a bright, perky complexity. You know the orange butter you like to smear on cornbread? Imagine that flavor with Asian hoisin sauce thrown in. Irresistible, right?
The recipe calls for white corn. But I don’t see why yellow or bi-colored corn won’t work equally well.
Just by chance I happened to uncork a sample bottle of 2011 Joel Gott Oregon Pinot Gris that night. (And yes, he is one of the Gotts of Gott’s Roadside eateries.) It’s summertime in a bottle with plenty of minerality and lemon and lime notes, as well as profound orange blossom. Yes, more orange — a perfect sip alongside this orange-scented corn.
If you’re still planning your Memorial Day barbecue menu, I’ve already got you covered on the wine and the side.
Corn with Hoisin-Orange Butter
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon hoisin sauce
2 1/2 teaspoons finely grated orange zest
3/4 teaspoon chili-garlic sauce
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Mix first four ingredients in a small bowl to blend. Season to taste with salt and pepper.
Brush grill grate with oil. Grill corn, turning occasionally, until beginning to soften, 8 to 10 minutes. Brush all over with hoisin butter continue to grill, brushing occasionally with more hoisin butter, until corn is tender and charred in spots, about 5 minutes longer. Transfer to a platter brush with more hoisin butter. Sprinkle with cilantro.
Adapted from “The Grilling Book: The Definitive Guide from Bon Appetit”
More Corn Recipes to Try: Miao Pork with Corn and Chiles
- 8 large chicken legs
- 1 tablespoon salt
- 1 cup honey
- 1 cup orange juice with pulp
- ½ cup unsalted butter, at room temperature
- 7 sprigs fresh rosemary, finely chopped
- 2 oranges, zested
- 2 cloves garlic, minced (Optional)
- ground black pepper to taste
Sprinkle chicken with salt and place in a large glass or plastic bowl.
Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken cover with plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken legs in a single layer in a roasting pan pour orange mixture over chicken.
Roast for 30 minutes in the preheated oven reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).
30. The Best Instant Pot Chicken Breasts Recipe
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from The Best Instant Pot Chicken Breasts Recipe. Source Image: diethood.com. Visit this site for details: diethood.com
I will definitely make this recipe once more. Following time I will certainly attempt to have boneless chicken on hand, also though it worked great with chicken breast. The cooked, glazed chicken was spooned over a bed of Jasmine rice, and grilled asparagus rounded out the plate.