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 CORN ON THE COB
Steps:
- Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt.
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.
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
Steps:
- Prepare a charcoal grill with a single layer of hot coals.
- Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
- Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
ZESTY GRILLED CORN ON THE COB
Provided by Sandra Lee
Time 17m
Yield 8 ears
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan over medium heat.
- In a small bowl, combine the canola oil, salt and pepper, to taste.
- When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes. (Reserve 2 ears for Round 2 Recipe Corn Salsa.)
- While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest.
- When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.
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 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
GRILLED CORN OFF THE COB SALAD
Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...
Provided by Lish
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 12h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn, then cut corn kernels from the cob.
- Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
- Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 g
GRILLED CORN ON THE COB
Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don't skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.
Yield Serves 4
Number Of Ingredients 5
Steps:
- Peel back the corn husks, leaving them attached at the base of the ear. Remove and discard the silk; pull the husks back over the corn. Place the ears in a large bowl or pot; cover with cold water. Let soak for 10 minutes.
- Preheat the grill to high; lightly oil the grates. Drain the corn. Arrange the ears on the grill. Cover and cook, turning occasionally, using tongs, until the husks are slightly charred and the corn is tender, 15 to 20 minutes. Remove the ears from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and, with a knife, coat the kernels with butter. Season the corn with salt, pepper, and chili powder or paprika. Serve immediately.
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
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