Grilled Corn In Husks Recipes

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GRILLED FRESH SWEET CORN ON THE COB IN HUSKS



Grilled Fresh Sweet Corn on the Cob in Husks image

Check out my herbed butter Recipe #66040 or Recipe #88873 to brush on the corn. Prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.

Provided by Rita1652

Categories     Corn

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 2

4 ears sweet corn
ice cold water

Steps:

  • Gently peel husks back to within 2 inches of the base.
  • Remove silk and smooth husks back into place, completely covering kernels.
  • Fill a sink with ice water and soak corn for 30 minutes.
  • Drain and shake off excess water.
  • The cold water stop the sugars in the corn from turning to starch.
  • Preheat grill.
  • Generously oil the grill to prevent sticking.
  • Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
  • Open carefully and brush on melted butter and season with salt or Check out my herbed butter.

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

GRILLED CORN IN HUSKS



Grilled Corn in Husks image

If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 4

4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.

Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

PERFECTLY GRILLED CORN ON THE COB



Perfectly Grilled Corn on the Cob image

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

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

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



Grilled Corn on the Cob image

This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.

Provided by SUETEITSMA

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 3

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

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.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 17.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 95.3 mg, Sugar 2.9 g

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



Super Simple Grilled Corn on the Cob (No Foil, No Husks) image

Make and share this Super Simple Grilled Corn on the Cob (No Foil, No Husks) recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

6 ears corn
salt
butter-flavored cooking spray

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.

Nutrition Facts : Calories 113.3, Fat 1.8, SaturatedFat 0.2, Sodium 1.2, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4

GRILLED CORN



Grilled Corn image

You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 11

4 ears fresh sweet corn (husks on* (see notes))
2 tablespoons unsalted butter
1 tablespoon finely grated Parmesan cheese (or nutritional yeast)
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
¼ teaspoon ground cumin
¼ teaspoon kosher salt (plus additional to taste)
Zest and juice of 1 small lime (divided)
3 tablespoons unsalted butter
Kosher salt
Ground black pepper

Steps:

  • Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
  • Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
  • Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
  • Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
  • Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
  • Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
  • Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.

Nutrition Facts : ServingSize 1 of 4, Calories 135 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g

GRILLED SALMON IN CORN HUSKS



Grilled Salmon in Corn Husks image

Provided by Reed Hearon

Categories     Fish     Garlic     Herb     Backyard BBQ     Salmon     Corn     Hot Pepper     Summer     Grill     Grill/Barbecue

Yield Serves 2

Number Of Ingredients 15

2 large ears corn, unshucked
1 stick (1/2 cup) unsalted butter, softened
a 3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)
4 fresh epazote leaves*, chopped
1 tablespoon thinly sliced scallion
Accompaniment: Tomatillo Salsa
1 1/2 teaspoons chipotle rub
For the chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
available at Mexican markets and some specialty produce markets.

Steps:

  • To make the salmon:
  • Prepare grill.
  • Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
  • On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
  • Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
  • Serve salmon packages with salsa.
  • To make the chipotle rub:
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

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From cookieandkate.com


SPICY GRILLED CORN ON THE COB IN THE HUSK - LIFE, LOVE, AND GOOD …
2020-05-20 Preheat the grill to low heat (300 degrees). In a small saucepan, melt the butter and garlic over low heat for 5 minutes to infuse the flavor. Do not let the butter simmer. Add the sugar, salt, black pepper, cumin and hot sauce and stir until blended. Remove the corn from the water and shake to remove excess water.
From lifeloveandgoodfood.com


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