KITTENCAL'S MILK-SOAKED GRILLED CORN ON THE COB
Just wait until to you taste this corn, soaking in milk takes the corn to another level! also see my recipe#121897
Provided by Kittencalrecipezazz
Categories Corn
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place the corn into a 13 x 9-inch dish or use a dish large enough to hold the corn and milk.
- Pour the milk over the corn.
- Allow to sit for minimum 1 hour or even longer turning the cobs in the milk frequently (if you are leaving the corn in the milk longer you will need to refrigerate).
- Drain the cobs well on paper towels or clean tea towels (do not rinse the cobs in water).
- Brush each cob generously with soft butter, the season with salt and pepper.
- Wrap each cob tightly in a piece of foil.
- Grill or about 30 minutes on medium-high turning occasionally.
Nutrition Facts : Calories 231.6, Fat 7.5, SaturatedFat 3.9, Cholesterol 22.8, Sodium 99.8, Carbohydrate 37.2, Fiber 3.3, Sugar 3.7, Protein 9.2
GRILLED CORN IN FOIL
Here's an easy way to cook corn on the cob: grilled corn in foil! Wrap it in aluminum foil and it's mostly hands off while you grill the rest of the meal.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (1/2 tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet.
- Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.
Nutrition Facts : Calories 204 calories, Sugar 9 g, Sodium 22.2 mg, Fat 11.2 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 2.9 g, Protein 4.7 g, Cholesterol 15.3 mg
GRILLED FOIL-WRAPPED SWEET CORN-ON-THE-COB
Make and share this Grilled Foil-Wrapped Sweet Corn-On-The-Cob recipe from Food.com.
Provided by IOjaw
Categories Corn
Time 22m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place corn cob in center of a sheet of aluminum foil.
- Add butter, soy sauce, and parsley.
- Thoroughly close the foil, making sure cob is completely enclosed.
- At cooking time, place on grill on medium heat.
- Cook for 10 - 15 minutes.
- Flip over and cook for another 10 - 15 minutes.
- To keep warm, place on far edge of grill until ready to serve.
GRILLED CORN ON THE COB WRAPPED IN FOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
KITTENCAL'S FOIL-WRAPPED GRILLED CORN
You may adjust all amounts to suit taste, I like to use seasoned salt for this but white salt will do fine -- to kick this up a notch, in a small saucepan or microwave melt 1/2 cup butter, mix in 1 tablespoon mustard, 1 teaspoon Worcestershire sauce, 1/4 teaspoon lemon pepper and 2-3 teaspoons horseradish, brush on the corn then wrap in foil and grill as stated :)
Provided by Kittencalrecipezazz
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place each corn on top of one piece the heavy-duty foil.
- Brush each ear generously with soft butter.
- Season lightly with seasoned salt or white salt and black pepper.
- Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
- Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
- Unwrap very carefully and serve.
- Delicious!
Nutrition Facts : Calories 213, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 148.6, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 3.1
GRILLED KETTLE CORN
The key to caramelized and very lightly charred popcorn is to keep shaking the pan as it cooks so the sugar doesn't have a chance to burn before the kernels start to pop. Since the popcorn packet is sealed, it doesn't absorb much smokey flavor, but you can add a gentle hint with a sprinkle of smoked salt after opening the foil.
Provided by Food Network Kitchen
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.)
- Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan.
- Once the grill registers 350˚ F to 375˚ F, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it's important to keep the pan moving so the sugar doesn't burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes.
- Remove the pan from the heat and let stand a few minutes. Carefully cut an X into the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools.
FOIL-PACKET CORN
Steps:
- Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.
GRILLED CORN
this is the best way we like to have corn on the cob. the corn finishes cooking in the butter and seasoning, instead of adding them afterwards. it's also really easy to prepare as a side dish at a bbq, since you can do all the prep. ahead of time, and then just place them on the grill. we use greek seasoning, but i have used a variety of spices, be adventurous!
Provided by bratty
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 122.5, Fat 1, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 29.4, Fiber 3.5, Sugar 4.7, Protein 4.1
KITTENCAL'S MILK SOAKED GRILLED CORN IN HUSKS... DELICIOUS!
You are in for a real treat! grilling with the husks left on insures for tender moist flavorful corn, make certain to soak the corn in the water/milk mixture for the stated amount of time, if you like a little heat then add in a small amount of cayenne pepper to the butter mixture. *NOTE* to save some time you can prepare the corn earlier in the day, tie with string and refrigerate, just soak for stated time before grilling you may wrap the corn in foil after soaking if you wish but I prefer grilling in just the husks, I find it has more flavor, also see my recipe#121897 :)
Provided by Kittencalrecipezazz
Categories Corn
Time 1h10m
Yield 6 corn
Number Of Ingredients 9
Steps:
- Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.
- In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).
- Rewrap corn in the husks.
- Tie with a heavy string in two places (near top and bottom, do not use nylon string!).
- Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).
- Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).
- Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender, TURNING OFTEN.
- Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).
- DELICIOUS!
Nutrition Facts : Calories 257.2, Fat 18.3, SaturatedFat 10.8, Cholesterol 46.4, Sodium 350.9, Carbohydrate 22.8, Fiber 2.5, Sugar 4.5, Protein 4.9
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