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.
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
You can grill corn with the husks on. You can strip the husks partly off, remove the silks and re-wrap the ears, then grill. You can soak the corn in cool water before grilling. Or blanch it in hot. I blanch, occasionally following the lead of the celebrity chef Bobby Flay, who adds a cup of milk to his blanching liquid. "I have no idea why I do it," he said. "It's like adding corks to the liquid when you're poaching octopus. Who knows if it works? But it's a foolproof way to get perfect corn." Serve with butter, as in this recipe, or dab with mayonnaise and sprinkle with cotija cheese.
Provided by Sam Sifton
Categories easy, vegetables, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 264 milligrams, Sugar 6 grams, TransFat 0 grams
CORN ON THE GRILL
Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more.
Provided by Chef Howe
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 21.1 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 634.5 mg, Sugar 5.2 g
WHOLE CORN ON THE GRILL
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Provided by Andrew Knowlton
Categories Bon Appétit Corn Grill Butter Summer Green Onion/Scallion Sesame Chile Pepper Side Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 2
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.
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