PERFECTLY GRILLED CORN ON THE COB
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
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.
ALMOST-FAMOUS CORN SALSA
Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
FANTASTIC GRILLED CORN ON THE COB
Wow the crowds with Fantastic Grilled Corn on the Cob. This Fantastic Grilled Corn on the Cob recipe is just as simple as it is scrumptious.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Rinse corn under cold water; wrap individually in Reynolds Wrap® Aluminum Foil.
- Grill 15 to 20 min. or until tender, turning occasionally.
- Mix remaining ingredients; spread onto corn.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g
CORN SALSA
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.
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
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
GRILLED CORN AVOCADO SALAD
Steps:
- Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
- Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
- Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
- Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
- Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.
Nutrition Facts : Calories 185 kcal, Carbohydrate 14 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 403 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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GRILLED CORN IN THE STYLE OF OAXACA RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 128 per servingServings 6
- Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)
- Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.
- Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.
- Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.
HOW TO GRILL CORN ON THE COB: 3 EASY WAYS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Grilled Corn on the Cob in the Husk. Try this recipe: Corn on the Grill. three ears of yellow and white kernel corn with the husks pulled back. Grilling corn while it's still wrapped in the husk will help keep in moisture, resulting in a juicier ear of corn.
- Grilled Corn on the Cob in Foil. Try this recipe: Sweet Grilled Corn. Sweet Grilled Corn. A little more work at the beginning will make it less of a mess at the end.
- Grilled Corn on the Cob Without Husks. Try this recipe: Mexican Grilled Corn. Mexican Grilled Corn. | Credit: slw7. For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill.
OAXACAN-STYLE GRILLED CORN ON THE COB RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 25 minsServings 4Calories 112 per serving
- Place corn on grill rack. Cover and grill 8 minutes or until lightly charred, turning occasionally. Place corn on a serving plate; drizzle with crema mixture. Serve with lime wedges.
OAXACAN GRILLED CORN - BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Calories 399 per servingTotal Time 32 mins
- To prepare each ear of corn, tie husks back with 100-percent-cotton kitchen string and remove silks. Place ears over a plate and brush with melted butter.
- In a small bowl combine chili powder and cayenne pepper. Place mayonnaise, cheese, and limes in separate small bowls; set aside.
- For a charcoal grill, place corn on the rack of an uncovered grill directly over high heat with husks hanging over the edge or away from the heat source. Grill for 12 to 14 minutes or until corn is caramelized and brown, turning every 2 minutes to cook all sides evenly. (For a gas grill, preheat grill. Set heat on high. Place corn on grill rack directly over heat. Cover and grill as above.)
- To serve, spread corn with mayonnaise, then sprinkle with cheese and spice mixture and squeeze lime over all.
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MEXICAN GRILLED CORN ON THE COB | EASY SIDE DISHES
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4.6/5 (8)Total Time 35 minsCategory Side DishesCalories 428 per serving
- Remove husks of corn on cob, or pull back leaves and leave on. Remove corn silk and discard.
- Place corn on grill and heat for 10-15 minutes, rotating corn halfway through cooking. Corn should be bright and yellow when done.
- In a mixing bowl, add 1/2 cup of real mayonnaise, 1/2 cup of sour cream and 1/4 cup cilantro in a large bowl. Set aside. This is your corn topping.
15 OF THE MOST AMAZING CORN ON THE COB RECIPES OF ALL TIME
From globalflare.com
Estimated Reading Time 3 mins
- Oaxacan-Style Corn. Combine 3 tablespoons crumbled queso fresco with 2 tablespoons chili powder, 1/2 cup sour cream, 1/2 teaspoon kosher salt and 1/8 teaspoon (or more) cayenne pepper.
- Maple-Mustard Corn. Brush corn (after, if boiling; before, if grilling) with olive oil. While cooking, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard and a pinch of allspice.
- Barbecue Glazed Corn. Brush corn with olive oil and grill. Meanwhile, combine 1/4 cup barbecue sauce, 2 tablespoons finely chopped onion, 2 tablespoons honey and 1/4 teaspoon coarse salt.
- Olive Oil, Garlic and Parmesan Corn. Combine 2 grated garlic cloves, 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Baste hot, cooked corn with mixture and sprinkle with grated Parmesan.
- Chili and Lime Corn. Mix 1/2 stick of melted butter plus 2 tablespoons each mayonnaise, sour cream and lime juice, and 2 teaspoons chili powder and 1/8 teaspoon cayenne pepper to taste in a large bowl.
- Cilantro and Sesame Corn. Mix 1 stick softened butter with 2 teaspoons each toasted sesame seeds and chopped fresh cilantro. Spread on corn and sprinkle with more sesame seeds and kosher salt.
- Tarragon and Lime Corn. Mix 1 stick softened butter with 2 to 3 tablespoons of minced fresh tarragon and the zest of 1 large lime. Spread on hot, cooked corn.
- Bacon-Cheddar Corn. Spread mayonnaise on warm corn. Roll in grated cheddar cheese and top with crumbled, cooked bacon.
- Honey-Butter Corn. Mix 1 stick softened butter with 1/2 teaspoon kosher salt and 2 tablespoons honey. Spread on hot, cooked corn.
- Parsley and Chive Corn. Mix 1 stick softened butter with 1/2 teaspoon kosher salt and 1 tablespoon each (or more, according to taste) of finely chopped fresh parsley and chives.
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