Kittencals Foil Wrapped Grilled Corn Recipes

KITTENCAL'S FOIL-WRAPPED GRILLED CORN

Steps:

• Place each corn on top of one piece the heavy-duty foil.
• Brush each ear generously with soft butter.
• Season lightly with seasoned salt or white salt and black pepper.
• Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
• Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
• Unwrap very carefully and serve.
• Delicious!

GRILLED CORN IN FOIL

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (1/2 tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet.
• Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.

GRILLED CORN ON THE COB WRAPPED IN FOIL

Steps:

• 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
• 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
• 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

SWEET GRILLED CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat.
• Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

KITTENCAL'S MILK SOAKED GRILLED CORN IN HUSKS... DELICIOUS!

Steps:

• Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.
• In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).
• Rewrap corn in the husks.
• Tie with a heavy string in two places (near top and bottom, do not use nylon string!).
• Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).
• Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).
• Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender, TURNING OFTEN.
• Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).
• DELICIOUS!

KITTENCAL'S MILK-SOAKED GRILLED CORN ON THE COB

Steps:

• Place the corn into a 13 x 9-inch dish or use a dish large enough to hold the corn and milk.
• Pour the milk over the corn.
• Allow to sit for minimum 1 hour or even longer turning the cobs in the milk frequently (if you are leaving the corn in the milk longer you will need to refrigerate).
• Drain the cobs well on paper towels or clean tea towels (do not rinse the cobs in water).
• Brush each cob generously with soft butter, the season with salt and pepper.
• Wrap each cob tightly in a piece of foil.
• Grill or about 30 minutes on medium-high turning occasionally.

POAT DOT - CAMBODIAN GRILLED CORN

Steps:

• Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
• Very lightly brush the corn with oil and set on the grill rack or in the skillet.
• Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
• Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
• Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
• Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
• Brush cooked corn with the sauce and serve.