GRILL ROASTED CORN-ON-THE-COB
Steps:
- Heat gas grill on high or charcoal grill until coals are ash white. Lightly oil grates.
- Peel back corn husks without removing; clean off silk. Spread 1 tablespoon Butter with Canola Oil onto each corn cob. Season with salt and pepper, as desired. Close husks over corn.
- Wrap each ear of corn tightly in aluminum foil. Place onto prepared grill. Cook, turning occasionally, 30-32 minutes or until corn is tender.
Nutrition Facts : Calories 180 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 105 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Sugar grams, Protein 3 grams
BEST GRILL ROASTED CORN ON THE COB
I live in the Midwest and I am convinced that there is NO better way to eat fresh summer sweet corn! The trick is not to soak it! If you soak the corn the result will be steamed and not truly "roasted". The husks may get a little burned but the corn will be perfect. (I know, it was hard for me the first time too, just trust me) P.S. Use the freshest sweet corn you can get!
Provided by kevin4201
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Lay the corn (in the husks) on a hot grill. (medium if using gas).
- Cook for twenty minutes, turning every few minutes.
- Remove from the grill with clean gloves and remove the husks and silk.
- Serve with lots of butter, salt and fresh ground pepper.
- Enjoy!
Nutrition Facts : Calories 77.4, Fat 1.1, SaturatedFat 0.2, Sodium 13.5, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
SMOKY GRILLED CORN ON THE COB
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS
Provided by Joe Bonaparte
Categories Vegetable Side Picnic Dinner Lunch Corn Summer Grill Grill/Barbecue Healthy Self Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
- For each flavored butter:
- Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.
SWEET GRILLED CORN
A perfect summertime side dish of fresh sweet corn grilled in a savory herb mixture.
Provided by Josh & Elizabeth
Categories Side Dish Vegetables Corn
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Soak corn in cold water for 1 to 3 hours.
- Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
- Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
- Preheat an outdoor grill for medium heat.
- Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.7 g, Cholesterol 36 mg, Fat 17.6 g, Fiber 4.2 g, Protein 7.4 g, SaturatedFat 9.1 g, Sodium 635.5 mg, Sugar 4.7 g
GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS
"Sweet summer corn, a whole-grain source of potassium, is delicious on it's own. Even better:spread with one of the following butter blends created by Bonaparte for a luxuriously indulgent touch." Self Magazine, August 2007 edition. Chill flavored butters for at least 2-3 hours. It would probably be easier to prepare the butter the day before, that way all you have to do is grill the corn!
Provided by Manami
Categories Corn
Time 27m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- GRILL CORN:.
- Heat an outdoor grill or a stovetop grill to high.
- Peel back husks of corn, but do not remove.
- Remove all silk from corn and coat corn with cooking spray.
- Sprinkle corn with salt and smooth husks back into place.
- Rub each husk with water and place directly on grill.
- Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes.
- Pull back husks and serve corn with 1 teaspoon flavored butter.
- FOR EACH FLAVORED BUTTER:.
- Using a spoon, mix butter with respective ingredients.
- Roll each into a log shape and wrap in plastic wrap or wax paper.
- Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 11.2, Cholesterol 45.8, Sodium 525.7, Carbohydrate 34.6, Fiber 4.5, Sugar 6.6, Protein 5.3
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