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!
Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Cholesterol 20 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 321 mg, Sugar 5 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
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.
GRILLED CORN ON THE COB
Corn on the cob with just butter, salt, and sugar to make it so tasty. This will go with anything. No herbs to take away the flavor of the corn.
Provided by Mimi in Maine
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Shuck the corn.
- Mix the soft butter with the salt and sugar.
- Smear all over the corn.
- Wrap in a piece of foil.
- Put on grill, turning several times, for about 20 minutes.
- Put more butter on if you like.
Nutrition Facts : Calories 232.2, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 537.8, Carbohydrate 30.4, Fiber 3.3, Sugar 4.5, Protein 4
GRILLED CORN ON THE COB WRAPPED IN FOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
GRILLED CORN ON THE COB
Categories Vegetable Quick & Easy Low Cal Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 1
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.
GRILLED CORN AND PEPPERS
"Every Fourth of July, we invite friends to our houseboat for a cookout," writes Cindy Williams of Fort Myers, Florida. "We always have corn on the cob prepared this way, and everyone loves it. The onions and peppers add fantastic flavor to the sweet ears of corn."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. , Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED STUFFED MEAT LOAF
A twist on traditional meat loaf, this meat loaf lets you get out of the kitchen to enjoy the summer sun. My husband loves this dish served with grilled corn on the cob. -Melissa Maseda, Dixon, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; set aside., In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x8-in. rectangle; spoon mushroom mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard foil., Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil (about 14 in. square); cut three slits in foil. Place meat loaf on foil; place on the grill rack over drip pan., Grill, covered, over indirect medium heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill, covered, 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 266 calories, Fat 14 g fat (6 g saturated fat), Cholesterol 96 mg cholesterol, Sodium 434 mg sodium, Carbohydrate 14 g carbohydrate (9 g sugars, Fiber 1 g fiber), Protein 21 g protein.
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- In a large bowl, combine butter, orange zest, lime zest and lemon juice. Beat with a handheld mixer or a wooden spoon until blended. (Butter can be prepared up to 2 days in advance. Cover and refrigerate; remove from fridge 15 minutes before serving to soften.)
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