Fire Grilled Corn On The Cob 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!

FIRE GRILLED CORN ON THE COB

Steps:

• Remove the husks and silk from the corn,
• Prepare tinfoil for each piece, and drizzle evenly with tinfoil and salt.
• Close the tinfoil and place on open flame for 10 minutes, turning often.

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.

GRILLED FIRECRACKER CORN ON THE COB

Steps:

• Shuck the corn and trim the ends, then rinse off all of the silk strings.
• Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
• Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
• Roll the foil tightly around the corn and crimp the ends shut.
• Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
• As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.

GRILLED CORN ON THE COB

Steps:

• Soak corn in cold water for 1 hour. Drain and pat dry. , Meanwhile in a small bowl, beat the butter and sugar; spread over corn. , On a shallow plate, combine the cilantro, salt and pepper. Roll corn in mixture until lightly coated. , Wrap each ear in heavy-duty foil. Grill, covered, over medium heat for 25-30 minutes or until the corn is tender, turning occasionally.

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.

CORN ON THE COB IN HUSK FOR THE FIREPIT.

Steps:

• Soak at least 4 hours in water or overnight.
• You can also cook this on the bar-b-q.
• Drain excess water and place on grill; turn over about every 15 minutes.
• (Takes about 40 minutes to cook.).
• When you take it off the grill, pull the husk back but don't break it off--the silk will come off easy.
• Use the husk as a handle and roll the cob in butter.

GRILLED CORN ON THE COB

Steps:

• Prepare grill.
• Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.