Grilled Corn Two Ways Food

GRILLED CORN ON THE COB

Grilled Corn on the Cob image

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

Ingredients

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

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

GRILLED CORN TWO WAYS

Grilled Corn Two Ways image

To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one on when the cobs are hot off the grates, and we guarantee you'll be a-maized.

Provided by Riley Wofford

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 35m

Number Of Ingredients 10

Ingredients

4 ears corn, with husks and silks
Kosher salt
4 tablespoons unsalted butter, melted
1/2 teaspoon grated lime zest, plus 1 tablespoon fresh juice
1 1/2 teaspoons masala-spice mix (see Cook's Note)
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon Szechuan chili oil (see Cook's Note)
2 tablespoons chopped fresh mint leaves
Kosher salt

Steps:

For the Corn: Heat grill to medium. Pull down husks of corn and strip away silks; pull husks back into place. Soak corn in a bowl of salted water, using a plate to keep cobs fully submerged, 10 minutes; drain.
Meanwhile, make either the Masala-Lime Butter or Minty Chili Oil.
For the Masala-Lime Butter: Stir together butter, zest and juice, and spice mix in a small bowl. Season with salt.
For the Minty Chili Oil: Stir together both oils and mint in a small bowl. Season with salt.
Grill corn, covered, turning occasionally, until kernels are bright yellow and tender, 15 to 20 minutes. Peel back husks and brush with butter or oil; serve.

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