Perfectly Grilled Corn 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.

MEXICAN GRILLED CORN



Mexican Grilled Corn image

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

½ cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated Cotija cheese
1 pinch salt to taste
1 lime, sliced

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

GRILLED CORN ON THE COB



Grilled Corn on the Cob image

This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.

Provided by SUETEITSMA

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 3

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  • Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 17.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 95.3 mg, Sugar 2.9 g

PERFECTLY GRILLED CORN



Perfectly Grilled Corn image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 2

8 ears corn
Kosher salt

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 tie the ends together with kitchen string. 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.
  • How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

GRILLED CORN ON THE COB



Grilled Corn on the Cob image

Make the most of sweet summer corn with this classic American side dish that's simple to prepare. Be sure to soak the ears before grilling, use our smart technique for removing the corn silk before the ears are cooked, and then grill the ears until the husks are slightly charred and the corn is tender, about 15 to 20 minutes.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 25m

Number Of Ingredients 5

4 ears of corn
Oil, for grates
1 tablespoon butter, cut into 4 pats
Coarse salt and ground pepper
Chili powder or paprika

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

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY



Garlic Parmesan Grilled Corn Recipe by Tasty image

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

4 ears corn
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons butter
1 tablespoon garlic, minced
½ cup grated parmesan cheese

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 STREET CORN



Grilled Street Corn image

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GARLIC LOVER'S GRILLED CORN



Garlic Lover's Grilled Corn image

At our home, nothing goes on the grill without this delicious side dish!

Provided by Janine

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 4

Number Of Ingredients 6

4 ears frozen corn on the cob
2 teaspoons butter
2 teaspoons garlic powder
4 teaspoons minced garlic
salt and ground black pepper to taste
1 cup chopped whole kernel corn

Steps:

  • Preheat an outdoor grill for high heat.
  • Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. Season with salt and pepper. Tightly wrap the corn in the foil.
  • Cook on preheated grill for 10 minutes; turn. Continue to cook another 10 to 14 minutes.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 38.6 g, Cholesterol 5.4 mg, Fat 3.5 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 27.3 mg, Sugar 6.3 g

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HOW TO GRILL CORN ON THE COB: 3 EASY WAYS - ALLRECIPES
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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.
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2020-05-30 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 knife. Remove the husks and eat on the cob or remove the kernels. Serve with the spicy butter. Spread over the corn while hot.
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