Super Easy Fat Free Grilled Corn In The Husk Recipes

SUPER EASY, FAT-FREE GRILLED CORN-IN-THE-HUSK

Steps:

• Prepare grill with direct, high heat, about 550°F.
• Remove just the visible silks from the tips of the corn. If the husk has several thick layers, peel a few layers off, leaving a few layers of husk covering the corn.
• Place the corn husks on the hot grill. Cover.
• Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes. (Approximately 5 minutes on each side.).
• Remove corn from the grill. Let sit for 5 minutes.
• Using a hand towel, remove the silks and charred husks from the corn.
• Cover stem of corn with a piece of aluminum foil, making a handle for the corn.
• Squeeze lemon lemon wedge over the hot corn.
• Mix salt and pepper in a small bowl. Dip lemon wedge into spice mix and rub into corn.
• Serve immediately.

GRILLED CORN IN HUSKS

Steps:

• Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.

GRILLED FRESH SWEET CORN ON THE COB IN HUSKS

Steps:

• Gently peel husks back to within 2 inches of the base.
• Remove silk and smooth husks back into place, completely covering kernels.
• Fill a sink with ice water and soak corn for 30 minutes.
• Drain and shake off excess water.
• The cold water stop the sugars in the corn from turning to starch.
• Preheat grill.
• Generously oil the grill to prevent sticking.
• Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
• Open carefully and brush on melted butter and season with salt or Check out my herbed butter.

GRILLED CORN

Steps:

• Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
• Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
• Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
• Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
• Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
• Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
• Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.

GRILLED CORN

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, shuck the corn, removing both husks and silks.
• Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using.
• Blanch the corn in the pot for about 3 minutes, then stack on a platter.
• Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.

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!

EASY GRILLED CORN IN THE HUSK

Steps:

• Heat grill to medium heat.
• Place corn in the husks in large bowl. Add enough water to cover corn by at least 1 inch. Let stand 20 min.; drain. Wrap corn individually in foil.
• Place corn on grill; cover. Grill 25 min. or until tender, turning after 15 min. Meanwhile, combine cheese, mayo, crushed red pepper and garlic powder.
• Remove corn from grill; cool slightly. Remove foil. Pull back husks; tie husks at base of cob using kitchen string to form handle. Remove silk. Spread corn with cheese mixture.