Cajungrilledcornonthecob Recipes

FRESH GRILLED CORN ON THE COB

Steps:

• Gather the ingredients.
• Leaving the husks on, only remove the silk.
• Soak in water for at least 15 to 20 minutes.
• Mix the fresh herbs to the softened butter and reserve.
• Remove from water and pull down husks carefully without removing.
• Coat the corn with the herbal butter .
• Put the husks back up covering the corn and tie with a thin piece of husk at the top.
• Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve.
• Enjoy!

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.

GRILLED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

CAJUN-GRILLED CORN ON THE COB

Steps:

• Prepare grill. Combine first 8 ingredients in a small bowl; set aside.
• Pull husks back from corn (do not remove), and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

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!

CAJUN-GRILLED CORN ON THE COB

Steps:

• 1. Prepare grill. Combine first 8 ingredients in a small bowl; set aside.
• 2. Pull husks back from corn (do not remove) and scrub silks. Brush butter over corn; sprinkle with spice mixture.
• 3. Place corn on grill rack and grill 12 minutes or until done, turning occasionally. Husks can be used as a handle to turn the corn..

CAJUN CORN ON THE COB (BOILED, BAKED, OR ON THE GRILL)

Steps:

• Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
• Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil. It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.
• Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.
• While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
• Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!).
• Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm!