BEER SOAKED GRILLED CORN ON THE COB
This is an awesome recipe that I adapted from two others I had seen on this site. My family was blown away by the great and different flavor of this dish! Very easy to make to fit any size crowd you have.
Provided by mjhort
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Shuck corn, removing husks& silks, and wash.
- Place corn in a glass dish and pour beer over to cover (may also use a large bag) Set in fridge for at least 6-8 hours, overnight is best.
- Drain corn and place on a hot grill, turning frequently till done, about 5 minutes. kernels should give easily under pressure when done.
- While corn cooks, slowly melt butter and add garlic in small sauce pan on stove.
- Remove corn from grill, immediately brush ears with heavily with melted butter garlic mix and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 333.2, Fat 14.8, SaturatedFat 8.6, Cholesterol 36, Sodium 204.5, Carbohydrate 36.3, Fiber 3.3, Sugar 3.8, Protein 7.3
GRILLED BEER CORN
I heard about soaking corn in beer and thought - Why not? So we tried this last night and it was really, really good. Just be careful to not overcook the corn. You don't want it to dry out.
Provided by Mysterygirl
Categories Corn
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Shuck corn, removing husks& silks.
- Wash Corn.
- Place corn in a dish and pour beer over to cover (may also use a large baggie) Set in fridge for at least 6-8 hours, overnight is best.
- Drain corn and place on a hot grill, turning frequently till done, about 5 minutes.
- If you would rather do this in a smoker, Preheat smoker to 250°F.
- Place corn on racks, and stack racks in smoker.
- Cook for 1 to 2 hours, turning every 20 minutes or so.
- Either way, kernels should give easily under pressure when done.
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 ON THE COB & BEER
Add grilled corn to your list of summer vacation or picnic traditions. This is a recipe everyone will be glad to help you with!! Husk, soak, and grill the corn in anticipation of its sweet, smoky flavor.
Provided by Missy Merrill
Categories Corn
Time 1h25m
Yield 4-6 Side Dish Servings
Number Of Ingredients 7
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.
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