Grilled Corn On The Cob In Foil With Garlic Butter Food

GRILLED CORN ON THE COB IN FOIL

Steps:

• Preheat grill to 400°F.
• Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
• Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
• Place corn in foil packets on grill, close lid and grill for 10 minutes.
• Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
• Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.

GRILLED CORN ON THE COB IN FOIL

Steps:

• Roasted garlic compound butter only: Preheat your oven to 400°F. Take a whole bulb of garlic and slice off the top so that you can see a sliver of the naked cloves. I typically chop about ¾ from the bottom. Place the bulb in a sheet pan and drizzle vegetable oil onto the bulbs. Make sure you thoroughly drench the bulbs and the crevices. Roast for 10-15 minutes or until the cloves are golden brown and you can easily pierce the cloves with a knife. Let it cool on the counter before peeling the garlic cloves.
• Choose a compound butter recipe above and combine all its ingredients. Use a spatula to mix all the ingredients thoroughly. Cut out a piece of cling-wrap that's about 12 x 12 inches.
• Place the butter in a line in the center of the cling-wrap. Take the bottom of the cling-wrap and fold it over the middle of the butter. You're going to now roll it upwards and shape it into a log. Roll upwards until you reach the top. Take the sides and twist them to tighten the roll.
• Use butter as directed below for corn. If you want to save the butter for future use, allow it to harden and form in the fridge for about 45 minutes or until fully solidified before using.
• Preheat the grill to medium heat (about 350°F).
• Remove the husk, wash the corn, and cut the ear in half if desired.
• Cut foil that's large enough to roll the corn at least 2 times, about 12 x 12 inches.
• Take one piece of corn and slather with about 1-2 tbsp of compound butter.
• Place the corn towards the bottom center of the foil and roll it up loosely. Fold in the sides to secure. Repeat with all the corn.
• Place them in the center of the grill and cook for 15-20 minutes turning the corn about halfway.
• Remove the corn from the grill and carefully open the foil. Serve with extra compound butter and salt on the side.

GRILLED CORN ON THE COB IN FOIL RECIPE

Steps:

• Heat the grill between medium-high and medium heat.
• Remove the husks as well as the silk from the corn.
• Next, enclose the corn separately in foil, or enclose the corn using two large pieces of foil.
• However, be sure to place the corn on the shiniest side of the foil, which will enable better heat conduction.
• Brush the corn with butter and then add a dash of salt.
• Add some garlic powder or a few fresh garlic cloves, and then secure the foil.
• If you'd like, you can also add 3 to 4 cubes of ice to the foil for extra steaming power.
• However, be sure to secure the foil tight to prevent the water from leaking out.
• You should also be careful when removing the package from the fire as any remaining water in the package will have heated to a boil.
• Or, you can prepare some garlic butter to place on the corn after it has fully cooked.
• To do so, add 4 tablespoons of butter, 1 garlic clove, pressed, a dash of salt, 1 teaspoon of fresh lemon juice, and 1 teaspoon of fresh parsley into a bowl.
• Keep the garlic butter at room temperature, and then once the corn is done, brush a little or a lot of the butter onto the corn just before serving to add flavor.
• Place the corn on the grill, and allow it to cook for 20 minutes or until it is done, turning it about every two to three minutes to prevent it from becoming burned or scorched.

GRILLED CORN ON THE COB IN FOIL WITH GARLIC BUTTER

Steps:

• Garlic butter:
• In a bowl mix together soft butter, salt, lemon juice, garlic and parsley.
• Keep mixing until the lemon juice blends in.
• Keep at room temperature until corn is cooked. After brushing corn with garlic butter, you can store it in the fridge.
• Corn:
• Shuck corn, brush with melted butter and wrap in aluminum foil, making sure all sides are covered.
• Grill on medium-high heat for around 20 minutes, turning every 2 minutes to avoid scorching.
• Remove corn from foil and brush with garlic butter. Serve immediately.

GRILLED CORN ON THE COB WRAPPED IN FOIL

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.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE

Steps:

• Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 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.
• Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
• Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

GRILLED CORN WITH CHILI LIME BUTTER

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350.
• Cut off and discard top quarter of each garlic head.
• Place garlic in small baking dish.
• Drizzle with 2 tablespoons oil.
• Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
• cool garlic slightly.
• Squeeze garlic out of papery skins, letting garlic fall into small bowl.
• Mash with fork.
• Stir in butter.
• Season to taste with salt and pepper.
• (Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Prepare barbeque to medium heat.
• Brush corn lightly all over with remaining 2 tablespoons oil.
• Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
• Serve hot, passing roasted garlic butter seperately.

GARLIC LOVER'S GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat.
• Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. Season with salt and pepper. Tightly wrap the corn in the foil.
• Cook on preheated grill for 10 minutes; turn. Continue to cook another 10 to 14 minutes.

GRILLED CORN ON THE COB WITH JALAPENO-LIME-BUTTER

Steps:

• Prepare barbecue (high heat).
• Grill chiles until charred on all sides.
• Cool 5 minutes.
• Using small paring knife, peel chiles.
• Scrape out seeds and pale membranes; discard.
• Coarsely chop chiles; transfer to processor.
• Add butter, garlic, and lime peel; process until smooth.
• Season jalapeno-lime butter to taste with salt.
• Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
• Wearing oven mitts to protect hands, remove husks and silk from corn.
• Serve immediately with jalapeno-lime butter and salt.

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

Steps:

• light grill, you want a medium fire.
• thaw corn.
• cut approx 6 inches sheets of aluminum foil.
• coat ears of corn with softened butter.
• shake seasoning on each ear of corn.
• wrap each ear of corn in a foil sheet.
• place on grill, and grill for approximately 30-45 minutes over indirect heat.

GRILLED CORN ON THE COB

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.