Sweet And Savory Grilled Corn Recipes

SAVORY GRILLED CORN

Steps:

• In a small bowl, combine the first seven ingredients. Spread over corn; sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil. Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.

GRILLED SWEET CORN

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes., Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string., Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.

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.

SWEET AND SAVORY GRILLED CORN

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

SWEET 'N SAVORY CORN

Steps:

• Prepare grill for direct-heat cooking.
• Gently pull back husk from each ear of corn without detaching; remove silk.
• Replace husk strips, one piece at a time, over corn.
• Tie kitchen string around each ear to secure husks.
• Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
• Grill corn, covered, turning occasionally until tender, about 15 minutes.
• Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
• If desired, garnish with rosemary sprig.
• In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
• If desired, garnish with additional sun-dried tomatoes.
• Serve corn with toppings.
• No-grill cooking:.
• Remove husks from corn.
• In pot, bring 2 inches water to a boil.
• Add corn; cook until tender, 4 minutes.
• Drain.