Corn On The Grill Food

PERFECTLY GRILLED CORN ON THE COB

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.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

HOW TO MAKE GRILLED CORN

Steps:

• Preheat BBQ (grill side) until very hot.
• Peel husk off the corn.
• Place corn on the BBQ (no oil required).
• Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.
• In the last minute, brush with melted butter and roll around.
• Serve corn with softened butter, sprinkled with parsley if desired!

CORN ON THE GRILL

Steps:

• Heat grill to medium heat.
• Pull back husks of corn, being careful to leave husks attached at bottom of each ear. Remove and discard corn silk. Rinse corn.
• Combine margarine, mustard, garlic and Italian seasoning. Spread about 1 Tbsp. of the mustard mixture onto each ear of corn. Rewrap husks around corn.
• Grill 15 to 20 min. or until corn is tender, turning frequently to prevent husks from burning. Serve warm.

GRILLED CORN ON THE COB

Steps:

• Remove husks from corn and thoroughly rinse each piece. Soak the corn cobs in cold water for 15 minutes.
• Remove corn from water bath and pat completely dry with paper towels.
• Cut large pieces of aluminum foil, one for each piece of corn, enough to completely wrap and cover each piece. Then place a piece of corn on each piece of foil.
• Melt butter in the microwave on high for about 20 seconds, or until completely melted. Brush each piece of corn lightly with the melted butter. Then drizzle each piece with lime juice and sprinkle with cilantro, salt, and pepper. Wrap it up in the foil so all the excess juices are still closed in with the corn. (See picture below).
• Grill over medium heat for about 20 minutes, turning occasionally, remove foil and serve hot.
• Drizzle with a little extra melted butter just before serving.

GRILLED CORN ON THE COB

Steps:

• Heat up grill.
• Take each sheet of foil and butter with one tbs where corn will be touching.
• Roll it and pinch the ends.
• Put on grill with medium low flame and turn after five minutes to other side.
• Listen for crackling, whereas it might be burning!

GRILLED CORN ON THE COB

Steps:

• Preheat grill to medium-high heat.
• In a small bowl, combine butter, chili powder, parsley, salt and pepper; mix well. Brush corn with butter mixture, coating completely. Wrap each ear in a piece of heavy-duty aluminum foil.
• Place wrapped corn on grill rack and cook 10 to 12 minutes or until kernels are tender, turning halfway through the cooking. Carefully open the foil, remove corn, and serve hot.

GRILLED CORN ON THE COB WITH OLD BAY SEASONING

Steps:

• Shuck your corn and heat directly on the grill for about 20 minutes, rotating every five minutes or so. Your corn should have grill marks or at least some charring.
• Remove your corn from the grill and allow it to cool enough so that it is easy to handle. Butter evenly on all sides.
• Generously sprinkle with Old Bay, rotating the corn so that all sides are evenly seasoned.

WHOLE CORN ON THE GRILL

Steps:

• Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25-35 minutes.
• Let corn cool slightly, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter.

GRILLED CORN ON THE COB

Steps:

• Prepare grill.
• Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.

CORN ON THE GRILL

Steps:

• Heat grill until medium hot.
• Pull husks back from corn, keeping husks attached.
• Remove as much silk from the corn as possible; replace husks, covering kernels.
• Using kitchen twine, secure husks at tops.
• Place corn in a large bucket of cold water.
• Let soak 1 hour.
• Transfer corn to grill.
• Cook until husks are charred and the corn has steamed, about 15 minutes.
• Remove from grill; discard husks.
• Serve with butter, salt, and pepper.