BALTIMORE STYLE GRILLED CORN
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!
MARGARITA GRILLED CORN ON THE COB
Grilled corn on the cob with a twist of lime and a little chili powder. Great for everyone!
Provided by Janine
Categories Side Dish Vegetables Corn
Time 1h40m
Yield 4
Number Of Ingredients 6
Steps:
- Peel back the husks of each ear of corn, leaving them attached at the bottom. Remove the corn silk strings around the kernels. Return the husks back around the corn. Soak corn in a bowl of lukewarm water for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix salt and lime zest together in a bowl.
- Remove corn from water and peel back husks, keeping them attached at the bottom. Pat corn dry using paper towels, leaving the husks wet. Brush the corn with melted butter and sprinkle lime salt and chili powder over the entire surface of each cob of corn.
- Cook corn on the preheated grill, turning occasionally, until tender, about 25 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 2750.5 mg, Sugar 3.1 g
GRILLED CORNISH HENS WITH MARJORAM AND GARLIC
Provided by Moira Hodgson
Categories dinner, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.
- Preheat coals.
- Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.
- Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.
- Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 496 milligrams, Sugar 1 gram
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