Best Darn Grilled Corn On The Cob Food
GRILLED CORN ON THE COB
Steps:
- Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚).
- For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
- Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.
- For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.
- Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Combine in a food processor and process until smooth.
BEST GRILL ROASTED CORN ON THE COB
I live in the Midwest and I am convinced that there is NO better way to eat fresh summer sweet corn! The trick is not to soak it! If you soak the corn the result will be steamed and not truly "roasted". The husks may get a little burned but the corn will be perfect. (I know, it was hard for me the first time too, just trust me) P.S. Use the freshest sweet corn you can get!
Provided by kevin4201
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Lay the corn (in the husks) on a hot grill. (medium if using gas).
- Cook for twenty minutes, turning every few minutes.
- Remove from the grill with clean gloves and remove the husks and silk.
- Serve with lots of butter, salt and fresh ground pepper.
- Enjoy!
Nutrition Facts : Calories 77.4, Fat 1.1, SaturatedFat 0.2, Sodium 13.5, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
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