Smoky Grilled Corn Food

SMOKY STRIP STEAKS WITH MEXICAN-STYLE GRILLED CORN

Steps:

• 1)Combine seasoning ingredients in small bowl. Spread 2 teaspoons seasoning mixture evenly onto beef steaks. Spread remaining seasoning mixture onto corn. 2)Place corn on outer edge of grid over medium, ash-covered coals; grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, times remain the same) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to11 minutes (on gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Spread mayonnaise and sprinkle cheese evenly over corn. Carve steaks into slices. Season beef and corn with salt, as desired. Squeeze lime wedges over beef and corn, if desired. Serve beef with corn.

BASIC GRILLED CORN ON THE COB

Steps:

• Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn.
• Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes.

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

SMOKY GRILLED CORN SALSA

Steps:

• Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

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.

SMOKEY GRILLED CORN ON THE COB WITH CAJUN BUTTER

Steps:

• Carefully remove the "silks" from the cornhusks (keeping the husks intact).
• Place the corn cobs with the silks removed in a large pot of COLD water (the corn should be completely covered with the cold water).
• Soak the corn for 1 hour.
• In the meantime prepare the cajun butter, by mixing all of the cajun butter ingredients together, adjusting ingredients to taste).
• Remove the corn from the water and shake off any excess moisture.
• Pull husks back gently.
• Smear the butter (with your hands) over all sides of the corn.
• Pull the husks back over to cover corn.
• Place the corn on a baking tray large enough to hold the cobs.
• Preheat only ONE SIDE of the barbecue to 275 degrees or to low temperature.
• Leave the other side of the grill off.
• Place the corn on the tray onto the side of the grill that has NO heat.
• Close lid, and cook the corn for about 30 minutes (the corn kernels will turn a bright yellow colour, and the butter will be fully absorbed into the flesh of the corn).
• Remove from the grill and serve immediately.
• DELICIOUS!