Whole Corn On The Grill Recipes

FRESH GRILLED CORN ON THE COB

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!

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.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

GRILLED CORN

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, shuck the corn, removing both husks and silks.
• Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using.
• Blanch the corn in the pot for about 3 minutes, then stack on a platter.
• Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.

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.

SUPER SIMPLE GRILLED CORN ON THE COB (NO FOIL, NO HUSKS)

Steps:

• Shuck corn (remove husks) and remove silk.
• Spray each ear with veg. spray.
• Place directly over heat on medium-hot grill.
• Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
• Add salt and serve with favorite butter or flavored butter.

WHOLE CORN ON THE GRILL

Steps:

• Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25-35 minutes.
• Let corn cool slightly, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter.