Cornonthegrill Recipes

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.

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!

CORN ON THE GRILL

Steps:

• Heat grill until medium hot. Pull husks back from corn, keeping husks attached. Remove as much silk from the corn as possible; replace husks, covering kernels. Using kitchen twine, secure husks at tops. Place corn in a large bucket of cold water. Let soak 1 hour.
• Transfer corn to grill. Cook until husks are charred and the corn has steamed, about 15 minutes. Remove from grill; discard husks. Serve with butter, salt, and pepper.

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 WRAPPED IN FOIL

Steps:

• 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
• 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
• 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

SUPER SIMPLE GRILLED CORN ON THE COB (NO FOIL, NO HUSKS)

Steps:

• Shuck corn (remove husks) and remove silk.
• Spray each ear with veg. spray.
• Place directly over heat on medium-hot grill.
• Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
• Add salt and serve with favorite butter or flavored butter.

CORN ON THE GRILL

Steps:

• Heat grill to medium heat.
• Pull back husks of corn, being careful to leave husks attached at bottom of each ear. Remove and discard corn silk. Rinse corn.
• Combine margarine, mustard, garlic and Italian seasoning. Spread about 1 Tbsp. of the mustard mixture onto each ear of corn. Rewrap husks around corn.
• Grill 15 to 20 min. or until corn is tender, turning frequently to prevent husks from burning. Serve warm.