GRILLED CORN
You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
- Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
- Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
- Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
- Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
- Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
- Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
Nutrition Facts : ServingSize 1 of 4, Calories 135 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g
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.
EASY GRILLED CORN ON THE COB WITH HUSK
Easy Grilled Corn On The Cob With Husk - the perfect grilled corn, no foil needed, soft and charred, ready in under 30 minutes. Works great as a side dish or added to salads, bowls or soups. A summer favorite and staple at bbq gatherings.
Provided by Lyubomira
Categories Grilling
Number Of Ingredients 4
Steps:
- Pull away the outer husk of each ear down the base, without removing them. Remove the silk (as much as you can).
- Fold the husks back into place to cover the corn.
- Fill a large, deep bowl with cold water. Add salt (optional). Add the corn ears with he husks and soak for 10 minutes.
- In the mean time, preheat a gas grill to medium temperature (400 F).
- Clean the grates.
- Remove the ears of corn from the water and place on the grill.
- Grill for 16-20 minutes, turning every 4-5 minutes, until the corn is cooked on the inside.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 581 mg, Sugar 1 g, ServingSize 1 serving
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
IN-THE-HUSK CORN ON THE COB
Steps:
- Prepare a grill for medium heat.
- Throw the corn (in the husk) on the grill and grill, turning occasionally, until the corn is cooked and the husks have char marks, 10 to 15 minutes. Strip the husks off the corn.
- While the corn is cooking, add the butter, garlic powder, smoked paprika and some salt and pepper to a small bowl and mix well.
- Spread the butter mixture generously on the corn and sprinkle with the feta cheese.
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
GRILLED FRESH SWEET CORN ON THE COB IN HUSKS
Check out my herbed butter Recipe #66040 or Recipe #88873 to brush on the corn. Prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.
Provided by Rita1652
Categories Corn
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Fill a sink with ice water and soak corn for 30 minutes.
- Drain and shake off excess water.
- The cold water stop the sugars in the corn from turning to starch.
- Preheat grill.
- Generously oil the grill to prevent sticking.
- Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
- Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
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
GRILLED CORN ON THE COB
This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.
Provided by SUETEITSMA
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
- Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 17.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 95.3 mg, Sugar 2.9 g
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THE BEST GRILLED CORN ON THE COB | FOODIECRUSH.COM
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4.8/5 (10)Total Time 20 minsCategory Side DishCalories 128 per serving
- To grill corn, simply place it on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the grill, checking and turning with tongs, every five minutes or so, for around 15-20 minutes.
- Remove the husks and silk, then slather with your choice of flavored butters or plain, salted butter. If you prefer a smokier charred corn on the cob, simply add back to the grill after husking for just a little more char.
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- Keep your corn ears in husk - don't do a thing! Fill your sink with water and soak your corn for about 15 minutes before you're ready to grill. While soaking, cut off the top silks and pull off the outer most layers of the husk. These are the parts of the corn that can sometimes get a little more burnt or catch fire, so it's easier to just remove them.
- Grill your corn for about 20 minutes, turning every 5. When it's good and "grilled", take your corn off the grill and watch the silks and husk slide right off!
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