Best Grilled Corn Two Ways Recipes

Grilled Corn On The Cob image

Time 35m

Yield 8 servings

Number Of Ingredients 7

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 Two Ways image

Provided by Riley Wofford

Time 35m

Number Of Ingredients 10

4 ears corn, with husks and silks
Kosher salt
4 tablespoons unsalted butter, melted
1/2 teaspoon grated lime zest, plus 1 tablespoon fresh juice
1 1/2 teaspoons masala-spice mix (see Cook's Note)
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon Szechuan chili oil (see Cook's Note)
2 tablespoons chopped fresh mint leaves
Kosher salt

Steps:

For the Corn: Heat grill to medium. Pull down husks of corn and strip away silks; pull husks back into place. Soak corn in a bowl of salted water, using a plate to keep cobs fully submerged, 10 minutes; drain.
Meanwhile, make either the Masala-Lime Butter or Minty Chili Oil.
For the Masala-Lime Butter: Stir together butter, zest and juice, and spice mix in a small bowl. Season with salt.
For the Minty Chili Oil: Stir together both oils and mint in a small bowl. Season with salt.
Grill corn, covered, turning occasionally, until kernels are bright yellow and tender, 15 to 20 minutes. Peel back husks and brush with butter or oil; serve.