Grilled Corn On The Cob With Glove Box Recado Recipes

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FRESH GRILLED CORN ON THE COB



Fresh Grilled Corn on the Cob image

Learn the best method for grilling corn on the cob. The husks remain intact to hold in the moisture and keep the corn from burning.

Provided by Derrick Riches

Categories     Side Dish     Dinner

Time 45m

Yield 6

Number Of Ingredients 3

4 to 6 corn on the cob with the husks intact
1/4 cup/120 mL butter
2 to 3 tablespoons/30 to 45 mL herbs of choice (parsley, thyme, tarragon , basil, oregano, dill , etc.)

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

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 GLOVE-BOX RECADO



Grilled Corn on the Cob with Glove-Box Recado image

Chilly as July and August can be in San Francisco, you know it's summer when this delicious corn hits the Tacolicious menu. (It is so good that it transports you to sunshine, even if the city is socked in by fog and you're wearing a scarf.) If you already have the _recado_ ready to go, this recipe is a cinch to make. Although the smokiness of the grill imparts great flavor, you can instead briefly boil the corn ears, halve them, and toss them with the _recado_-lime juice mixture. With the lime and the spices, no butter is needed. Try swapping out the corn for another vegetable, such as summer squash. To keep this recipe in the snack realm, chop the ears into thirds.

Provided by Sara Deseran

Yield 4 servings

Number Of Ingredients 3

4 ears corn, shucked and silk removed
2 tablespoons El Jefe's glove-box recado, plus more if needed
1 tablespoon freshly squeezed lime juice, plus more if needed

Steps:

  • Prepare a medium-hot fire for direct-heat cooking in a grill. Place the ears of corn on the grill rack and grill, turning them as needed to color evenly, for 10 minutes, until they have a bit of char to them but haven't cooked so much that the kernels have wrinkled. You want to maintain the sweet, fresh corn crunch. Remove from the grill and cut in half crosswise.
  • In a large bowl, mix together the recado and lime juice. Add the corn and toss until evenly coated. Take a bite of one ear and adjust the remaining ears with more recado and lime juice to taste. Serve hot.

GRILLED CORN ON THE COB WRAPPED IN FOIL



Grilled Corn on the Cob Wrapped In Foil image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter, melted
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
4 ears yellow corn, shucked
2 tablespoons chopped fresh cilantro
4 wedges fresh lime

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.

EL JEFE'S GLOVE-BOX RECADO



El Jefe's Glove-Box Recado image

Provided by Sara Deseran

Categories     Sauce

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2 tablespoons vegetable oil
3 ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
2 tablespoons dried Mexican oregano
15 cloves garlic, chopped
3/4 cup kosher salt

Steps:

  • Line a plate with a paper towel. Heat the oil in a heavy skillet over medium heat. When the oil is hot, add the ancho chiles and fry, turning once, for about 1 minute on each side, until puffy and crispy. Be careful they do not to burn. Transfer the anchos to the paper-lined plate to drain. Repeat with the chipotle chiles. Let the chiles cool completely.
  • Toast the oregano in a small, dry skillet over medium heat, shaking the pan frequently to prevent burning, for about 1 minute, until fragrant. Let cool completely.
  • Transfer the ancho chiles to a spice grinder, grind to a powder, and transfer to a small bowl. Repeat with the chipotle chiles, followed by the oregano. (If you cannot fit the chiles into your spice grinder, grind them in the food processor in the next step.)
  • In a food processor, combine the garlic, salt, ground oregano, and ground chiles and process until the mix has a fine, grainy, sandy consistency similar to that of coffee grounds. If the mixture is damp, turn on the oven to the lowest setting, spread the mixture on a baking sheet, and place the pan in the oven until the mixture dries out, stirring it every 10 minutes. Alternatively, spread the mixture on the baking sheet and let it sit out overnight at room temperature, stirring it a few times. Use now or store in an airtight container at room temperature for up to 1 month.

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  • Grilled Corn on the Cob in the Husk. Try this recipe: Corn on the Grill. three ears of yellow and white kernel corn with the husks pulled back. Grilling corn while it's still wrapped in the husk will help keep in moisture, resulting in a juicier ear of corn.
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