Besides a great grill…great sides…

Besides a great grill…
great sides.
Though great seafood or steak, rarely requires much else…
there’s still classic barbecue must-haves.  Like grilled corn on the cob.
The Menu Shoppe has it covered…
great finds for great times.
Enjoy.
Grilled Corn on the Cob with Flavored Butters
8 ears yellow corn
Vegetable oil cooking spray
1/2 teaspoon salt
Chili Butter:
1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt
Sun-dried tomato butter:
1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped
Truffle butter:
1/4 cup butter, softened
2 cloves garlic, chopped
2 teaspoon truffle oil
1/8 teaspoon salt
Pinch of freshly ground black pepper
Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
For each flavored butter:
Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.
Honey-Chipotle Grilled Corn
2 canned chipotle chiles in adobo sauce
1/2 cup butter, melted
1/3 cup mild-flavored honey, such as clover
1 garlic clove, minced
1/2 teaspoon salt
8 ears fresh corn in husks
Heat a charcoal or gas grill to medium-hot.
Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.
Put unhusked corn on grill and cook, turning occasionally, 15 minutes.
Husks will blacken.
Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes.
Serve warm, with remaining butter.
If it’s on the menu…the Menu Shoppe has it covered.
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