In Their Husks Grilled Corn On The Cob Recipes

IN-THEIR-HUSKS GRILLED CORN ON THE COB

Steps:

• Preheat gas grill to medium-high heat or prepare charcoal grill.
• Brush the husks with the oil and set aside on a tray. When the grill is ready, place corn directly on the grill and grill until husks are charred, rotating them so that they grill evenly on all sides. Transfer to a tray and let stand until cool enough to handle. Remove husks, spread a little butter over the whole surface of the cobs, sprinkle with salt and pepper and serve.

GRILLED CORN IN HUSKS

Steps:

• Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.

GRILLED FRESH SWEET CORN ON THE COB IN HUSKS

Steps:

• Gently peel husks back to within 2 inches of the base.
• Remove silk and smooth husks back into place, completely covering kernels.
• Fill a sink with ice water and soak corn for 30 minutes.
• Drain and shake off excess water.
• The cold water stop the sugars in the corn from turning to starch.
• Preheat grill.
• Generously oil the grill to prevent sticking.
• Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
• Open carefully and brush on melted butter and season with salt or Check out my herbed butter.

MEXICAN STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. 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. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.

GRILLED CORN ON THE COB

Steps:

• Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
• Preheat the grill.
• MAKE Creole Essence:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano.
• 1 tablespoon dried thyme
• In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
• Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
• Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
• Combine all essence ingredients and store airtight.
• Yield: about 2/3 cup.