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.
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.
GRILLED CORN ON THE COB WRAPPED IN FOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
- 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
- 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.
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.
GRILLED FIRECRACKER CORN ON THE COB
This recipe came from yesterday's newspaper. I haven't tried it yet but I plan to on the Fourth of July. Sounds deLISH!
Provided by JenSmith
Categories Corn
Time 22m
Yield 12 ears of corn, 12 serving(s)
Number Of Ingredients 5
Steps:
- Shuck the corn and trim the ends, then rinse off all of the silk strings.
- Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
- Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
- Roll the foil tightly around the corn and crimp the ends shut.
- Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
- As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.
Nutrition Facts : Calories 147.3, Fat 8.8, SaturatedFat 5, Cholesterol 20.3, Sodium 25.5, Carbohydrate 17.5, Fiber 2.7, Sugar 3, Protein 3.1
CORN ON THE COB IN HUSK FOR THE FIREPIT.
When we go camping or at home, we have an old cooler we fill with water.We buy corn and soak it in the husk in the cooler. We made this for our friends about 10 years ago and this is the way they do it now.We have a lot of corn like this at night time around the firepit.
Provided by NoraMarie
Categories Corn
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Soak at least 4 hours in water or overnight.
- You can also cook this on the bar-b-q.
- Drain excess water and place on grill; turn over about every 15 minutes.
- (Takes about 40 minutes to cook.).
- When you take it off the grill, pull the husk back but don't break it off--the silk will come off easy.
- Use the husk as a handle and roll the cob in butter.
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