Broiled Corn On The Cob Recipes

Steps:

• Preheat oven to 450 degrees.
• Remove husks and silks from corn.
• Butter corn and wrap in foil.
• Place on cookie sheet and roast for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
• Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

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.

Steps:

• Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt.

Steps:

• Shuck the corn.
• Mix the soft butter with the salt and sugar.
• Smear all over the corn.
• Wrap in a piece of foil.
• Put on grill, turning several times, for about 20 minutes.
• Put more butter on if you like.

Steps:

• Preheat oven to 350°F.
• Rinse ears.
• Place corn cobs directly on middle rack in oven.
• Bake for 30 minutes.
• Remove corn cobs. Pull back husks and enjoy!

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.

Steps:

• Heat grill to medium-high heat.
• Rinse corn under cold water; wrap individually in Reynolds Wrap® Aluminum Foil.
• Grill 15 to 20 min. or until tender, turning occasionally.
• Mix remaining ingredients; spread onto corn.

Steps:

• Place corn into large dutch oven.
• Cover with unsalted cold water.
• Add 1 tablespoon of lemon juice and sugar to each gallon of water used.
• Heat to boiling uncovered, boil 2 minutes.
• Turn off heat. Let stand in water 10 minutes.
• Drain well.
• Add salt and butter.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

Steps:

• 1. Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk.
• Soak the corn in cold water for 5 to 10 minutes.
• 2. Preheat one grate of a well-oiled charcoal or gas grill to medium-high and another to high.
• 3. Place the cilantro, lime juice, garlic, salt, and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
• 4. Place the corn, still covered by the husk, on the medium-high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes.
• Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all sides, turning and jockeying between medium and high as need for 5 to 7 minutes total.
• 5. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel. Serve with any remaining limes, and pats of butter on the side.

Steps:

• Soak whole ears of corn in large bowl of lightly salted water. Mix together butter with spices. Finely grate the peel of lime and mix with butter spread. Carefully pull down husks from corn and remove silk from the ears. Spread each ear with 1 T of butter.
• Reserve remaining butter spread for use at the table. Replace enough husks to protect corn with 2 to 3 layers of husks. Remove remainder. Grill over moderate coals for 15 to 20 minutes.

Steps:

• Combine first three ingredients in large container, stirring until salt and sugar are dissolved.
• Add corn and soak for 30 minutes to 8 hours.
• Remove corn from brine and grill for 8-10 minutes, turning every two minutes.
• Serve with butter.