Grilled Lemony Corn On The Cob Food

CORN ON THE COB WITH LEMON-PEPPER BUTTER

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.

GRILLED PORK TENDERLOIN WITH CORN ON THE COB

Steps:

• Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
• Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

GRILLED CORN IN FOIL

Steps:

• Cream 4 Tbsp butter with a fork in a medium bowl.
• Stir in 1/4 tsp salt, pinch of pepper and 1 Tbsp fresh lemon juice and mix until smooth. The lemon juice will seem like it isn't blending, but keep mixing for a couple minutes and it will happen.
• Stir in fresh chopped dill until well incorporated. Keep the prepared butter at room temp until ready to serve corn.
• Preheat Grill to Med/High. Shuck corn. Leave the corn whole or break corn into halves or thirds if serving a large crowd. Wrap each ear of corn with a generous sheet of heavy duty foil making sure all sides are covered. If using regular kitchen-standard foil, double wrap the corn so it doesn't scorch.
• Grill foil-wrapped corn with the lid closed over medium/high heat, rotating the corn every 2 -3 minutes to keep from scorching. Grill for 15-20 minutes. Ours was done at 18 minutes. Once corn is finished grilling, remove foil and brush generously with lemon dill butter while warm.

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 LEMON-PEPPER CORN

Steps:

• Mix 2 tablespoons each softened butter and olive oil with the grated zest of 1 lemon, 1 teaspoon pepper and 1/2 teaspoon kosher salt. Quarter 3 ears corn; arrange on a large sheet of foil and dollop with the butter. Form into a packet; flip and wrap again in foil. Grill over medium-high heat, turning occasionally, until tender, 20 to 25 minutes.

GRILLED CORN ON THE COB WITH GARLIC WHIP, DILL AND FETA CHEESE

Steps:

• Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
• Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
• Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.

GRILLED LEMONY CORN ON THE COB

Steps:

• Combine butter and lemon-pepper seasoning; spread on corn and place each ear on a piece of heavy duty aluminum foil.
• Roll foil lenghwise around each ear of cor and twist the ends closed.
• Grill corn with grill lid down for 20 minutes, turning after 10 minutes.

SMOKY GRILLED CORN ON THE COB

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.

BASIL GRILLED CORN ON THE COB

Steps:

• Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.

HERBED GRILLED CORN ON THE COB

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk., In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string., Grill corn; covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER

Steps:

• In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.