How To Grill Corn On The Cob Food

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

Super Simple Grilled Corn on the Cob (No Foil, No Husks) image

Make and share this Super Simple Grilled Corn on the Cob (No Foil, No Husks) recipe from Food.com.

Provided by Red_Apple_Guy

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

6 ears corn
salt
butter-flavored cooking spray

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.

Nutrition Facts : Calories 113.3, Fat 1.8, SaturatedFat 0.2, Sodium 1.2, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4

GRILLED CORN ON THE COB

Grilled Corn on the Cob image

Categories Vegetable Quick & Easy Low Cal Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet

Yield Serves 4

Number Of Ingredients 1

Ingredients

8 ears corn in husks, outer layer of husks discarded or torn into strips for tying corn

Steps:

Prepare grill.
Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.

FANTASTIC GRILLED CORN ON THE COB

Fantastic Grilled Corn on the Cob image

This is so delicious, and is just perfect for any barbecue that your are having. You can substitute Barbecue sauce for the cheese and butter for a different flavor. Another different flavor is substituting Sun-Dried tomato and Oregano Dressing for the cheese and parsley. You can remove the hot foil-wrapped corn from the barbecue and stack on a platter and let the guests select and, de-foil and butter, their ear of corn when they desire. This will help the corn to stay warm longer.

Provided by Chef mariajane

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 ears corn
1/4 cup butter
2 tablespoons parmesan cheese, grated
1 teaspoon fresh parsley, chopped

Steps:

Preheat barbecue to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake of excess water. Wrap corn individually in foil.
Grill 15-20 minutes or until corn is tender, turning occasionally. Remove from barbecue; unwrap corn.
Meanwhile, mix butter, Parmesan cheese and parsley, Spread butter mixture on corn.

Nutrition Facts : Calories 240.1, Fat 13.7, SaturatedFat 8, Cholesterol 32.7, Sodium 140.2, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 5

PERFECTLY GRILLED CORN ON THE COB

Perfectly Grilled Corn on the Cob image

Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Provided by Bobby Flay

Categories side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

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.

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