GRILLED CORN ON THE COB
Steps:
- Prepare a charcoal grill with a single layer of hot coals.
- Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
- Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
GRILLED CORN ON THE COB WITH BBQ BUTTER
Steps:
- Perfectly Grilled Corn, recipe follows
- 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 ancho powder, paprika, cumin and cayenne 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 and spread the butter over the corn while hot.
- 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 tie the ends together with kitchen string. 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.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
- Yield: 4 servings
BASIC GRILLED CORN ON THE COB
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 ears of corn
Number Of Ingredients 3
Steps:
- Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn.
- Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes.
BRINED AND GRILLED CORN ON THE COB
Make and share this Brined and Grilled Corn on the Cob recipe from Food.com.
Provided by stacy.simkanin
Categories Corn
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine first three ingredients in large container, stirring until salt and sugar are dissolved.
- Add corn and soak for 30 minutes to 8 hours.
- Remove corn from brine and grill for 8-10 minutes, turning every two minutes.
- Serve with butter.
Nutrition Facts : Calories 247.3, Fat 13.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 4827.7, Carbohydrate 33.1, Fiber 2.8, Sugar 13.7, Protein 4.1
GRILLED CORN ON COB WITH KIMCHI MAYO AND SCALLIONS
Steps:
- Prepare a grill for medium-high heat.
- Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
- Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.
GRILLED CORN ON THE COB
Corn on the cob with just butter, salt, and sugar to make it so tasty. This will go with anything. No herbs to take away the flavor of the corn.
Provided by Mimi in Maine
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Shuck the corn.
- Mix the soft butter with the salt and sugar.
- Smear all over the corn.
- Wrap in a piece of foil.
- Put on grill, turning several times, for about 20 minutes.
- Put more butter on if you like.
Nutrition Facts : Calories 232.2, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 537.8, Carbohydrate 30.4, Fiber 3.3, Sugar 4.5, Protein 4
GRILLED CORN ON THE COB
From an episode entitled "Emeril Salutes Houston" back in 2002 we've used this butter on ALL our grilled corn.
Provided by Julie Bs Hive
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
- Preheat the grill.
- MAKE Creole Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano.
- 1 tablespoon dried thyme
- In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
- Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
- Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
- Combine all essence ingredients and store airtight.
- Yield: about 2/3 cup.
Nutrition Facts : Calories 234, Fat 13.8, SaturatedFat 7.7, Cholesterol 30.5, Sodium 3658.1, Carbohydrate 29.4, Fiber 7, Sugar 5.6, Protein 5.4
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