Best Aw Shucks Grilled Corn Recipes

BROILER-GRILLED CORN

Broiler-Grilled Corn image

From Pithy and Cleaver. The vivid flavors work well, even with supermarket corn, and the broiler means you can make it even in an apartment kitchen.

Provided by DrGaellon

Categories Corn

Time 20m

Yield 6 ears, 3 serving(s)

Number Of Ingredients 12

Ingredients

1 dried chipotle pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/2 teaspoon salt
1 (6 ounce) container Greek yogurt
6 ears corn
2 tablespoons butter, melted
1/4 cup grated parmesan cheese (or more)
6 lime wedges

Steps:

Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne.
Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred.
Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.

AW SHUCKS GRILLED CORN RECIPE - (4.5/5)

Aw Shucks Grilled Corn Recipe - (4.5/5) image

Provided by á-28079

Number Of Ingredients 7

Ingredients

6 ears of corn on the cob, unshucked
Twine, 8 inches per cob
1 cup melted butter or olive oil
1 tsp dried dill
1/2 tsp garlic powder
freshly ground black pepper
1 tsp brown sugar

Steps:

Soak corn in salt water for several hours to get the shucks moist (use 2 tbs salt for every gallon of water). You can put the twine in the water, too. Place butter or olive oil in a small glass dish and add spices and sugar. Whisk to thoroughly mix flavors. Peel corn shucks back, one at a time, until most of the corn is exposed and then remove and discard the silk. Do not remove shucks; they should remain attached. With a pastry brush,lavishly coat the corn with the spiced butter or oil mixture, using about half. Reserve the rest. Carefully close the shucks around the seasoned corn, sealing the end with a piece of the soaked twine. Grill corn over hot coals or high gas burners (500-600 degrees) on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark or black, but they will protect the corn. Carefully peel off the shucks. Use remaining melted butter to brush on the corn with a pastry brush.

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