Whole Corn On The Grill Food

GRILLED CORN ON THE COB

Steps:

• Remove husks from corn and thoroughly rinse each piece. Soak the corn cobs in cold water for 15 minutes.
• Remove corn from water bath and pat completely dry with paper towels.
• Cut large pieces of aluminum foil, one for each piece of corn, enough to completely wrap and cover each piece. Then place a piece of corn on each piece of foil.
• Melt butter in the microwave on high for about 20 seconds, or until completely melted. Brush each piece of corn lightly with the melted butter. Then drizzle each piece with lime juice and sprinkle with cilantro, salt, and pepper. Wrap it up in the foil so all the excess juices are still closed in with the corn. (See picture below).
• Grill over medium heat for about 20 minutes, turning occasionally, remove foil and serve hot.
• Drizzle with a little extra melted butter just before serving.

IN-THEIR-HUSKS GRILLED CORN ON THE COB

Steps:

• Preheat gas grill to medium-high heat or prepare charcoal grill.
• Brush the husks with the oil and set aside on a tray. When the grill is ready, place corn directly on the grill and grill until husks are charred, rotating them so that they grill evenly on all sides. Transfer to a tray and let stand until cool enough to handle. Remove husks, spread a little butter over the whole surface of the cobs, sprinkle with salt and pepper and serve.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

PERFECTLY GRILLED CORN ON THE COB

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.

HOW TO MAKE GRILLED CORN

Steps:

• Preheat BBQ (grill side) until very hot.
• Peel husk off the corn.
• Place corn on the BBQ (no oil required).
• Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.
• In the last minute, brush with melted butter and roll around.
• Serve corn with softened butter, sprinkled with parsley if desired!

GRILLED CORN

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, shuck the corn, removing both husks and silks.
• Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using.
• Blanch the corn in the pot for about 3 minutes, then stack on a platter.
• Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.

WHOLE CORN ON THE GRILL

Steps:

• Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25-35 minutes.
• Let corn cool slightly, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter.

GRILLED CORN

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.

GRILLED CORN ON THE COB IN FOIL

Steps:

• Preheat grill to 400°F.
• Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
• Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
• Place corn in foil packets on grill, close lid and grill for 10 minutes.
• Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
• Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.

BRINED AND GRILLED CORN ON THE COB

Steps:

• Combine first three ingredients in large container, stirring until salt and sugar are dissolved.
• Add corn and soak for 30 minutes to 8 hours.
• Remove corn from brine and grill for 8-10 minutes, turning every two minutes.
• Serve with butter.