Savory Grilled Corn Recipes

SAVORY GRILLED CORN

Steps:

• In a small bowl, combine the first seven ingredients. Spread over corn; sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil. Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.

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.

SWEET GRILLED CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat.
• Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

GRILLED CORN WITH SWEET-SAVORY ASIAN GLAZE

Steps:

• Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
• Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
• Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
• *Fish sauce is a versatile ingredient. Try it (1) mixed with garlic and cilantro as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped cilantro; and (4) in a compound butter with cayenne and shallots for grilled fish. It is available in the Asian foods section of many supermarkets and at Asian markets.

SAVORY GRILLED CORN

Steps:

• In a small bowl, combine the first seven ingredients.
• Spread over corn; sprinkle with Parmesan cheese.
• Wrap each ear of corn in a double thickness of heavy-duty foil.
• Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.

SWEET AND SAVORY GRILLED CORN

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

SAVORY GRILLED CORN

Steps:

• Preheat the grill to 400°F using Kingsford® Charcoal.
• Add corn to grill and cook for 10-15 minutes, flipping every few minutes so each side is cooked.
• Remove corn from the grill and coat with mayonnaise all over.
• Next, add cotija cheese all over the corn. Sprinkle cayenne pepper and parsley on one side of each corn.
• Squeeze lime juice on top, eat and enjoy!

GRILLED CORN

Steps:

• Preheat a charcoal grill. Pull back the corn husks and remove the silk. Spread the ears with the butter and re-cover the corn with the husks. Soak in water for 10 minutes. Grill until tender, turning from time to time, about 15 to 20 minutes. Remove the husks and season with salt and pepper.

SAVORY GRILLED CORN

Steps:

• In a small bowl, combine the first seven ingredients. Spread over corn; sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil. Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.

SWEET 'N SAVORY CORN

Steps:

• Prepare grill for direct-heat cooking.
• Gently pull back husk from each ear of corn without detaching; remove silk.
• Replace husk strips, one piece at a time, over corn.
• Tie kitchen string around each ear to secure husks.
• Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
• Grill corn, covered, turning occasionally until tender, about 15 minutes.
• Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
• If desired, garnish with rosemary sprig.
• In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
• If desired, garnish with additional sun-dried tomatoes.
• Serve corn with toppings.
• No-grill cooking:.
• Remove husks from corn.
• In pot, bring 2 inches water to a boil.
• Add corn; cook until tender, 4 minutes.
• Drain.