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.
GRILLED CORN ON THE COB
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
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
FANTASTIC GRILLED CORN ON THE COB
Wow the crowds with Fantastic Grilled Corn on the Cob. This Fantastic Grilled Corn on the Cob recipe is just as simple as it is scrumptious.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Rinse corn under cold water; wrap individually in Reynolds Wrap® Aluminum Foil.
- Grill 15 to 20 min. or until tender, turning occasionally.
- Mix remaining ingredients; spread onto corn.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g
GRILLED CORN ON THE COB RECIPE
Steps:
- Fire up. Preheat the grill to medium high.
- Prep. Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.
- Cook. Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.
- Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it.
- Serve. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.
THE ULTIMATE GRILLED CORN ON THE COB RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 6
Steps:
- 1) Mix all the ingredients. 2) Strip and wash the corn as in the recipe at left. Grill the same way, but don't paint it with oil. 3) Serve the corn and, with a brush, slather it with the mayo mix. Grilled Corn on the Cob Recipe 4 ears of fresh sweet corn 8 tablespoons of butter 4 loosely packed tablespoons fresh tarragon, minced Note. You can leave out the tarragon if you wish. It's still mighty good. But try it in. Tarragon really makes sweet corn sing. You can use other herbs such as thyme, oregano, rosemary, or basil, but tarragon is my favorite. You can also use margarine or a blend or corn oil and butter or margarine, but butter is best. Method 1) Preheat the grill to medium high. 2) Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water. 3) Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor. 4) Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.
BASIC GRILLED CORN ON THE COB
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 ears of corn
Number Of Ingredients 3
Steps:
- Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn.
- Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes.
FANTASTIC GRILLED CORN ON THE COB
This is so delicious, and is just perfect for any barbecue that your are having. You can substitute Barbecue sauce for the cheese and butter for a different flavor. Another different flavor is substituting Sun-Dried tomato and Oregano Dressing for the cheese and parsley. You can remove the hot foil-wrapped corn from the barbecue and stack on a platter and let the guests select and, de-foil and butter, their ear of corn when they desire. This will help the corn to stay warm longer.
Provided by Chef mariajane
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat barbecue to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake of excess water. Wrap corn individually in foil.
- Grill 15-20 minutes or until corn is tender, turning occasionally. Remove from barbecue; unwrap corn.
- Meanwhile, mix butter, Parmesan cheese and parsley, Spread butter mixture on corn.
Nutrition Facts : Calories 240.1, Fat 13.7, SaturatedFat 8, Cholesterol 32.7, Sodium 140.2, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 5
GRILLED CORN ON THE COB
Categories Vegetable Quick & Easy Low Cal Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 1
Steps:
- Prepare grill.
- Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.
GRILLED CORN ON THE COB
Corn on the cob with just butter, salt, and sugar to make it so tasty. This will go with anything. No herbs to take away the flavor of the corn.
Provided by Mimi in Maine
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Shuck the corn.
- Mix the soft butter with the salt and sugar.
- Smear all over the corn.
- Wrap in a piece of foil.
- Put on grill, turning several times, for about 20 minutes.
- Put more butter on if you like.
Nutrition Facts : Calories 232.2, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 537.8, Carbohydrate 30.4, Fiber 3.3, Sugar 4.5, Protein 4
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- 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.
- Grilled Corn on the Cob in Foil. Try this recipe: Sweet Grilled Corn. Sweet Grilled Corn. A little more work at the beginning will make it less of a mess at the end.
- Grilled Corn on the Cob Without Husks. Try this recipe: Mexican Grilled Corn. Mexican Grilled Corn. | Credit: slw7. For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill.
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