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 IN HUSKS
If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.
Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
GRILLED FRESH SWEET CORN ON THE COB IN HUSKS
Check out my herbed butter Recipe #66040 or Recipe #88873 to brush on the corn. Prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.
Provided by Rita1652
Categories Corn
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Fill a sink with ice water and soak corn for 30 minutes.
- Drain and shake off excess water.
- The cold water stop the sugars in the corn from turning to starch.
- Preheat grill.
- Generously oil the grill to prevent sticking.
- Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
- Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
Nutrition Facts : Calories 77.4, Fat 1.1, SaturatedFat 0.2, Sodium 13.5, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
SUPER EASY, FAT-FREE GRILLED CORN-IN-THE-HUSK
I was looking for a recipe that did not require soaking the husks prior to grilling. This is a variation on the method I found on Simply Recipes website. Husks are placed directly on a screaming hot grill without the need to soak beforehand in water. The husk essentially steams the corn in its own moisture, resulting in crisp, smoky kernels with a natural corn flavor. This method will work best if you cook the corn as soon as possible after buying, preferably without refrigerating. If the corn has been refrigerated, allow it to come to room temperature before grilling. For those who prefer spicy flavors, add 1/4 tsp. chili powder and cayenne to the salt and pepper mixture before rubbing.
Provided by Maureenie
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare grill with direct, high heat, about 550°F.
- Remove just the visible silks from the tips of the corn. If the husk has several thick layers, peel a few layers off, leaving a few layers of husk covering the corn.
- Place the corn husks on the hot grill. Cover.
- Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes. (Approximately 5 minutes on each side.).
- Remove corn from the grill. Let sit for 5 minutes.
- Using a hand towel, remove the silks and charred husks from the corn.
- Cover stem of corn with a piece of aluminum foil, making a handle for the corn.
- Squeeze lemon lemon wedge over the hot corn.
- Mix salt and pepper in a small bowl. Dip lemon wedge into spice mix and rub into corn.
- Serve immediately.
Nutrition Facts : Calories 82, Fat 1.1, SaturatedFat 0.2, Sodium 122.8, Carbohydrate 18.6, Fiber 2.9, Sugar 3.3, Protein 3.1
GRILLED CORN WITH DILL
I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Meanwhile, in a small bowl, beat remaining ingredients until blended., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread corn with butter mixture. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks.
Nutrition Facts :
GRILLED SALMON IN CORN HUSKS
Provided by Reed Hearon
Categories Fish Garlic Herb Backyard BBQ Salmon Corn Hot Pepper Summer Grill Grill/Barbecue
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the salmon:
- Prepare grill.
- Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
- On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
- Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
- Serve salmon packages with salsa.
- To make the chipotle rub:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
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