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.
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
OAXACAN- STYLE GRILLED CORN ON THE COB
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Provided by IngridH
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill to medium.
- Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
- Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
- Serve with the lime wedges for squeezing over the corn.
GRILLED CORN ON THE COB WRAPPED IN FOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
OAXACAN GRILLED CORN
From All You June 2011. Consider adding a little bit of cilantro as well or other spices. In addition you could leave some of the stalk on in order to make eating easier, especially outside
Provided by tomsawyer
Categories Corn
Time 1h10m
Yield 8 ears of corn, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pull down corn husks and remove silk.
- Place husks over corn and soak in large bowls filled with cold water for 30 minutes.
- Preheat a gas grill (or regular) to medium.
- Drain corn on towels and pat dry.
- Pull down husks and brush kernels evenly with butter.
- Place husks back over corn and tie ends with kitchen twine to keep in place.
- Arrange corn flat on grill with string ends away from direct heat.
- Cook, turning often, until tender, about 20 to 25 minutes.
- Cut away twine and pull down husks.
- Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan cheese.
- Serve with lime wedges with salt and pepper for seasoning.
Nutrition Facts : Calories 262.7, Fat 14.6, SaturatedFat 5, Cholesterol 22, Sodium 253.4, Carbohydrate 32, Fiber 3.6, Sugar 7, Protein 6.9
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OAXACAN GRILLED CORN - BETTER HOMES & GARDENS
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5/5 (4)Calories 399 per servingTotal Time 32 mins
- To prepare each ear of corn, tie husks back with 100-percent-cotton kitchen string and remove silks. Place ears over a plate and brush with melted butter.
- In a small bowl combine chili powder and cayenne pepper. Place mayonnaise, cheese, and limes in separate small bowls; set aside.
- For a charcoal grill, place corn on the rack of an uncovered grill directly over high heat with husks hanging over the edge or away from the heat source. Grill for 12 to 14 minutes or until corn is caramelized and brown, turning every 2 minutes to cook all sides evenly. (For a gas grill, preheat grill. Set heat on high. Place corn on grill rack directly over heat. Cover and grill as above.)
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Servings 8Calories 279 per servingTotal Time 1 hr 10 mins
- Pull down corn husks and remove silk. Place husks back over corn and soak in large bowls filled with cold water for 30 minutes.
- Preheat a gas grill to medium. Drain corn on paper towels and pat dry, pull down husks and brush kernels evenly with butter. Place husks back over corn and tie ends with kitchen twine to keep in place. Arrange corn flat on grill with string ends away from direct heat and cook, turning often, until tender, 20 to 25 minutes.
- Cut away twine and pull down husks. Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan. Serve with lime wedges and salt and pepper for seasoning.
OAXACAN-STYLE GRILLED CORN ON THE COB RECIPE | MYRECIPES
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5/5 (3)Total Time 25 minsServings 4Calories 112 per serving
- Place corn on grill rack. Cover and grill 8 minutes or until lightly charred, turning occasionally. Place corn on a serving plate; drizzle with crema mixture. Serve with lime wedges.
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