Best Smoky Grilled Corn On The Cob Recipes
SMOKY GRILLED CORN ON THE COB
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED CORN ON THE COB
Steps:
- Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚).
- For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
- Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.
- For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.
- Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.
SMOKED CORN ON THE COB
Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!
Provided by Elizabeth
Categories Appetizers and Snacks
Time 3h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
- Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
- Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g
SMOKY CORN ON THE COB
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
GRILLED CORN WITH SMOKY BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill on medium-high heat.
- Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
- Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
- Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.
SMOKEY GRILLED CORN ON THE COB WITH CAJUN BUTTER
I make this corn with the Cajun butter very often in the summer season, after you try this recipe, you will always be making this corn on the grill! Low temperature heat on the BBQ for about 30 minutes on indirect heat produces the best tender corn, the Cajun butter makes this corn so good! Don't forget, soak the corn for 1 hour, with the husks on, and only heat up one side of the barbecue for this. Double up on the Cajun butter if you are making more than 8 corn.
Provided by Kittencalrecipezazz
Categories Corn
Time 1h30m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Carefully remove the "silks" from the cornhusks (keeping the husks intact).
- Place the corn cobs with the silks removed in a large pot of COLD water (the corn should be completely covered with the cold water).
- Soak the corn for 1 hour.
- In the meantime prepare the cajun butter, by mixing all of the cajun butter ingredients together, adjusting ingredients to taste).
- Remove the corn from the water and shake off any excess moisture.
- Pull husks back gently.
- Smear the butter (with your hands) over all sides of the corn.
- Pull the husks back over to cover corn.
- Place the corn on a baking tray large enough to hold the cobs.
- Preheat only ONE SIDE of the barbecue to 275 degrees or to low temperature.
- Leave the other side of the grill off.
- Place the corn on the tray onto the side of the grill that has NO heat.
- Close lid, and cook the corn for about 30 minutes (the corn kernels will turn a bright yellow colour, and the butter will be fully absorbed into the flesh of the corn).
- Remove from the grill and serve immediately.
- DELICIOUS!
Nutrition Facts : Calories 600.7, Fat 53.8, SaturatedFat 33.5, Cholesterol 139.4, Sodium 927.1, Carbohydrate 32.5, Fiber 4.2, Sugar 5.5, Protein 5
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