GRILLED CORN
You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
- Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
- Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
- Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
- Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
- Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
- Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
Nutrition Facts : ServingSize 1 of 4, Calories 135 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g
GRILLED SWEET CORN WITH BASIL BUTTER
This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.
Provided by Maggie Ruggiero
Categories Grill/Barbecue Corn Summer Butter Gourmet
Number Of Ingredients 5
Steps:
- Stir herbs into butter and let stand at room temperature while preparing corn.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
- Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
- Serve with basil butter and salt.
GRILLED CORN CHOWDER
Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you've got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium heat.
- Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
- Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
- Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
- Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
- Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.
GRILLED CORN WITH GARLIC BUTTER
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Set up the grill for direct grilling and preheat to high.
- Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
- Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
- Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
GRILLED CORN WITH HERBS
Provided by Ian Knauer
Categories Bread Herb Vegetable Side Vegetarian Quick & Easy Corn Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
- Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
BUTTERY HORSERADISH CORN ON THE COB
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. -Trish Loewen, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 732mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
BASIL GRILLED CORN ON THE COB
Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. -Caitlin Dawson, Monroe, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.
Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 489mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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