Best Beer Soaked Grilled Corn On The Cob Recipes

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.

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.

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.