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
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
Take advantage of sweet summer corn with this classic American side dish. Grill corn on the cob until the husks are slightly charred and corn is tender.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
- Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
Nutrition Facts : Calories 115 g, Fat 5 g, Fiber 2 g, Protein 4 g
MEXICAN GRILLED CORN
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
- Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
- Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 2 g, Protein 6 g
TOMATO AND CORN SALAD WITH MARJORAM
Categories Salad Herb Tomato Side Corn Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
- Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
- Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, butter, garlic, grated parmesan cheese
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
- Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
GRILLED CORNISH HENS WITH MARJORAM AND GARLIC
Provided by Moira Hodgson
Categories dinner, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.
- Preheat coals.
- Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.
- Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.
- Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 496 milligrams, Sugar 1 gram
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HOW TO GRILL CORN ON THE COB: 3 EASY WAYS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- 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.
- Grilled Corn on the Cob in Foil. Try this recipe: Sweet Grilled Corn. Sweet Grilled Corn. A little more work at the beginning will make it less of a mess at the end.
- Grilled Corn on the Cob Without Husks. Try this recipe: Mexican Grilled Corn. Mexican Grilled Corn. | Credit: slw7. For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill.
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