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.
PERFECT CORN ON THE COB
"All About Corn", Good Food Magazine, August 1986. Here is one method I use when I can't grill the corn.
Provided by JackieOhNo
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Husk and remove silk from ears of corn. Place in large pot and add just enough water to cover. Heat, covered, over high heat to boiling, then boil 2-3 minutes. Drain.
- Serve hot with butter, salt, and freshly ground pepper. A squeeze of lemon or lime juice over buttered corn enhances its delicious taste as well.
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
PERFECT ROASTED CORN ON THE COB
I saw this on Tipical Mary Ellen and had to post it! This is for 2 ears of corn, just double or triple amount to how much corn your use!
Provided by Sharon123
Categories Corn
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
- This will prevent the silk from sticking to the corn during the cooking process.
- Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
- This will add a lot of flavor to the roasted corn.
- For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
- Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
- Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
- For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.
Nutrition Facts : Calories 441.1, Fat 13.7, SaturatedFat 4.8, Cholesterol 15.3, Sodium 28354.7, Carbohydrate 82.8, Fiber 4.1, Sugar 55.2, Protein 4.7
GRILLED CORN ON THE COB
Follow these easy steps to get perfect, flavorful grilled corn on the cob every time!
Provided by Stephanie Keeping
Categories Side Dish
Time 24m
Number Of Ingredients 2
Steps:
- Prepare the grill by oiling the cooking grates and preheating the grill to medium-high heat, approximately 300 to 350ºF.
- Husk the corn, removing all husks and silks.
- Place the ears of corn on the oiled cooking grates. Cook for approximately 14 minutes, turning corn every 2 to 3 minutes and closing the lid in between.
- Remove the corn from the grill. Season the corn with salt and butter, or as desired.
Nutrition Facts : Calories 310 kcal, Carbohydrate 67 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 54 mg, Fiber 7 g, Sugar 23 g, ServingSize 1 serving
GRILLED CORN ON THE COB
Summer is here, so get your grills out and get ready for our Grilled Corn on the Cob! This is the recipe you need for that perfect fun-in-the-sun taste. We use a dash of chili powder to give this easy corn on the cob recipe a little something special. Who knew corn would be everyone's new favorite part of those classic summer feasts?
Provided by Ginsburg Enterprises
Categories Vegetables
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat.
- In a small bowl, combine butter, chili powder, parsley, salt and pepper; mix well. Brush corn with butter mixture, coating completely. Wrap each ear in a piece of heavy-duty aluminum foil.
- Place wrapped corn on grill rack and cook 10 to 12 minutes or until kernels are tender, turning halfway through the cooking. Carefully open the foil, remove corn, and serve hot.
PERFECTLY GRILLED CORN
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 tie the ends together with kitchen string. 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.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
GRILLED CORN ON THE COB WITH OLD BAY SEASONING
By Marley Goldin on August 31, 2020 last updated on September 28, 20215 from 2 votesThis post may contain affiliate links. Please read my disclosure policy.Thi...
Provided by Marley's Menu
Time 30m
Yield 2
Number Of Ingredients 3
Steps:
- Shuck your corn and heat directly on the grill for about 20 minutes, rotating every five minutes or so. Your corn should have grill marks or at least some charring.
- Remove your corn from the grill and allow it to cool enough so that it is easy to handle. Butter evenly on all sides.
- Generously sprinkle with Old Bay, rotating the corn so that all sides are evenly seasoned.
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- Heat a charcoal or gas 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 container of cool water for 10 minutes.
- Meanwhile, in a small bowl, stir together butter, herbs and salt until well blended; refrigerate until ready to serve.
- Remove corn from water and shake off excess. Place the corn on the grill in their husks , close the cover and grill for 15 to 20 minutes, turning occasionally, or until kernels are tender when pierced with a paring knife. Remove the husks and serve with herb butter.
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- 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.
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- Heat your grill to medium high or high heat. Remove corn silk within the husk as best as you can. You will have to pull back on the green part of the husks and remove a few of the outer pieces.
- Place corn still in the husk on the grill, and rotate occasionally until all sides have been charred (takes about 15-30 minutes, depending on your grill). Remove from heat, and let cool for 5-10 minutes.
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