Grilled Corn On The Cob With A Cuban Twist Recipes

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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 WITH A CUBAN TWIST



Grilled Corn on the Cob With a Cuban Twist image

Another Bobby Flay recipe - a nice,flavorful side for the BBQ!!! ***recipe assumes two ears per person - so bring 'em hungry!!

Provided by Mommy Diva

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

8 ears corn
4 limes, fresh quartered
garlic butter, recipe follows
1/2 cup Cotija cheese, grated
2 tablespoons chives, chopped for garnish
1 cup unsalted butter, slightly softened
8 garlic cloves, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
salt & freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • Peel back the husks of the corn without removing them.
  • Remove the silks and recover the corn with the husk.
  • Soak in large bowl of cold water for 30 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.
  • Unwrap corn and brush with the garlic butter.
  • Sprinkle with the cotija cheese and squeeze with lime.
  • Sprinkle with chopped chives, to garnish.
  • For Garlic Butter: Combine butter, garlic, habanero, and chives in a food processor and process until smooth.
  • Season with salt and pepper; Set aside until ready to use.

GRILLED CORN ON THE COB



Grilled Corn on the Cob image

Grilled Corn on the Cob (no husk) is ready in under 10 minutes. Grill it over a gas burner (5 minutes only), or on a gas grill or grill pan! No need to boil or steam the corn first, all you need to do is remove the husk and silk bits and place the corn over the flame! Serve it plain or with a little lime and a dash of chile flakes or Aleppo pepper.

Provided by Suzy Karadsheh

Categories     Side Dish

Time 10m

Number Of Ingredients 3

6 ears of corn, shucked and cleaned of corn silk
1 lime, halved
red pepper flakes, to your liking,

Steps:

  • Shuck and clean the corn of all corn silk. Discard the husk and stems.

BALTIMORE STYLE GRILLED CORN



Baltimore Style Grilled Corn image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 3

1 quart buttermilk
Heaping 1 tablespoon seafood seasoning, such as Old Bay
4 ears shucked corn

Steps:

  • Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!

SMOKY GRILLED CORN ON THE COB



Smoky Grilled Corn on the Cob image

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

6 medium ears sweet corn
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1/8 teaspoon cayenne pepper

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

CUBAN GRILLED CORN WITH COTIJA CHEESE



Cuban Grilled Corn With Cotija Cheese image

Make and share this Cuban Grilled Corn With Cotija Cheese recipe from Food.com.

Provided by gailanng

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 ears corn
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Cotija cheese (or parmesan)
salt
chili powder
cayenne (optional)
lime

Steps:

  • Mix together the sour cream and mayonnaise in a small bowl; set aside.
  • Grill ears of corn over medium flame until kernels begin to char, 5-10 minutes. Apply sour cream/mayonnaise mixture liberally to hot corn.
  • Place the grated Cotija cheese and salt in a shallow dish. Roll the corn in the cheese/salt mixture until it is well covered.
  • Sprinkle the corn lightly with chili powder and cayenne for extra heat!
  • Serve with slices of lime.

Nutrition Facts : Calories 259.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 303.7, Carbohydrate 29.4, Fiber 2.8, Sugar 7.6, Protein 8

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Top Asked Questions

How to cook corn on the cob on the grill?
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.
How do you cook corn on the cob with lemon juice?
First grill the olive oil-coated corn, then mix the spices together and slice a lemon. Dip the lemon wedges into the spice mixture and rub them over each piece of corn. This will transfer not only the tasty spice blend, but also the tangy lemon flavor.
How do you cook corn on the cob without drying it out?
We love this recipe but, but really prefer a similar method that also gives you moist, tender corn: Soak ears of corn (in the husks) in water for at least 30 minutes. Arrange on hot grill.
How to cook corn on the cob with Husk and silk?
Remove Husk and Silk – Shuck and remove as much silk as you can from the corn. Soak the Corn – Pour the water into a large pot or bowl. Then put corn into the pot and soak for at least 30 minutes or overnight. This helps keep the corn moist as it cooks.

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