Grilled Picnic Corn Recipes

GRILLED PICNIC CORN

Steps:

• Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
• Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
• While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
• Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.

GRILLED CORN

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• If grilling with husk on: Oil grill rack; grill corn (covered only if using a gas grill), turning, until tender, 20-30 minutes. Let stand until cool enough to handle but still warm, 5-10 minutes.
• If grilling without husk: Oil rack; grill corn (covered only if using a gas grill), turning, until browned and tender, about 10 minutes.

GRILLED CORN SALAD WITH PEPPERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
• While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
• Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
• Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
• Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
• Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

GRILLED PICNIC CORN

Steps:

• Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
• Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
• While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
• Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.
• Cook's Notes:.
• Grilled Corn Serving Variations:.
• Smaller Portions For A Party:.
• Cut each corn on the cob in half creating double the amount of servings.
• Elotes Corn Salad:.
• After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro. Easier.
• To Handle:.
• Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.