Grill Steamed Corn On The Cob 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.

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.

STEAMED CORN ON THE COB

Steps:

• Gather the ingredients.
• Husk the corn and remove the silk. Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.
• Add 2 inches of water to a large pot and insert a steamer rack. Make sure the water is not touching the bottom of the steamer rack. If it is, pour some of it off.
• Cover the pot and bring the water to a boil over high heat.
• When the water begins to boil, place the corn into the steamer basket inside the pot using a pair of tongs.
• Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.
• Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.

BASIC GRILLED CORN ON THE COB

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.

SHIRLEY'S PERFECT STEAMED CORN ON THE COB EVERY TIME!

Steps:

• Husk corn. Set aside.
• Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
• Place large plate or steamer in bottom of pan.
• Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
• Put the cover on, and bring water to a boil.
• Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
• Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
• Remove corn from pot with tongs, and put on a serving plate.
• Cover with aluminum foil, until ready to eat.
• Serve with lots of butter and sprinkle with salt, to taste.