Best Beer Soaked Grilled Corn On The Cob Recipes

GRILLED CORN ON THE COB & BEER

Steps:

• Peel husks back, but do not remove.
• Using a stiff brush or your fingers, remove silk from corn.
• Pull husks back up around corn.
• In an ice chest, cover corn (husks on) with 12 pack of beer.
• Then cover with bag of ice.
• Soak for at least 1 hour.
• Drink the beer.
• Pull corn from cooler shaking corn to remove excess water.
• Cover corn as much as possible with husks.
• If necessary, tie the tips of the husks together with wet kitchen string.
• Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times.
• Carefully remove the husks and strings.
• Meanwhile, in a small saucepan combine margarine or butter,lemon juice, and thyme.
• Heat on the grill or stovetop until margarine is melted.
• Brush mixture over the corn before serving.

GRILLED BEER CORN

Steps:

• Shuck corn, removing husks& silks.
• Wash Corn.
• Place corn in a dish and pour beer over to cover (may also use a large baggie) Set in fridge for at least 6-8 hours, overnight is best.
• Drain corn and place on a hot grill, turning frequently till done, about 5 minutes.
• If you would rather do this in a smoker, Preheat smoker to 250°F.
• Place corn on racks, and stack racks in smoker.
• Cook for 1 to 2 hours, turning every 20 minutes or so.
• Either way, kernels should give easily under pressure when done.

PERFECTLY GRILLED CORN ON THE COB

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.

JUICY GRILLED CORN ON THE COB

Steps:

• Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.