Grilledfirecrackercornonthecob Recipes

PERFECTLY GRILLED CORN ON THE COB

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 FIRECRACKER CORN ON THE COB

Steps:

• Shuck the corn and trim the ends, then rinse off all of the silk strings.
• Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
• Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
• Roll the foil tightly around the corn and crimp the ends shut.
• Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
• As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.

GRILLED CORN ON THE COB

Steps:

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

FIRE-GRILLED CORN ON THE COB

Steps:

• For Crema Sauce: Mix sour cream, heavy cream and salt in a medium bowl. Set aside. For Corn on the Cob: Clean and oil your grill grates. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product. Place ears of corn on the grill with a low-heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine. Take corn off the grill and brush each one with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!

FANTASTIC GRILLED CORN ON THE COB

Steps:

• Preheat grill to medium-high heat.
• Husk corn; remove silk.
• Rinse corn.
• Wrap each ear in foil.
• Grill corn 15 to 20 minutes, or until tender, turning ocassionally.
• Remove corn from grill and unwrap.
• Mix butter and choice of add-in options.
• Spread onto corn.
• Makes 4 servings of 1 ear of corn for each serving.