Best Darn 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.

BEST DARN GRILLED CORN ON THE COB

Steps:

• 1. Preheat grill to medium high. Place each oiled corn on the cob in a piece of aluminum foil. Roll and secure ends. Grill for 15 minutes or until corn is tender
• 2. Combine ingredients 2-8 in a mixing bowl. Brush hot corn on the cob with the mixture. Top with additional chives.

BEST DARN CORN ON THE COB YOU WILL EVERY HAVE.

Steps:

• Take the first two or three husk off the corn. Place corn in cooler and cover with water. Let set in water for at least 3 hours overnight is better.
• Take the corn out of the water an wrap each in aluminum foil. Heat grill to 300 degrees. Place corn on grill cook for 30 minutes, turn corn and cook for another 30 minutes.
• While corn is cooking pour hot water half way up cooler and cover with top. When corn it ready pour water out of cooler, place corn in cooler and place top on cooler. Best to server after corn had been in cooler for an hour. Corn will stay hot for several hours.
• When ready to server take the aluminum foil off and peel back husk. The silks will peel off with the husk break off at the end and corn is ready. You can add butter, salt, pepper or your favorite toppings BUT I PROMISE YOU IT WILL BE GREAT WITH NO BUTTER OR ANY THING ADDED.....ENJOY

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.

GRILLED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.