Grilled Corn On The Cob With Chipotle Molasses And Orange Glaze 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:

• Prepare a charcoal grill with a single layer of hot coals.
• Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
• Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

GRILLED CORN ON COB WITH KIMCHI MAYO AND SCALLIONS

Steps:

• Prepare a grill for medium-high heat.
• Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
• Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE

Steps:

• Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
• When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
• Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

SUPER SIMPLE GRILLED CORN ON THE COB (NO FOIL, NO HUSKS)

Steps:

• Shuck corn (remove husks) and remove silk.
• Spray each ear with veg. spray.
• Place directly over heat on medium-hot grill.
• Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
• Add salt and serve with favorite butter or flavored butter.

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.

GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

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 MAPLE-CHIPOTLE GLAZE

Steps:

• Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER

Steps:

• Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
• Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
• Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Steps:

• Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced , stirring occasionally, about 5 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.).
• Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.