Broiler Grilled Corn Recipes

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:

• Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

Steps:

• Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne.
• Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred.
• Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.

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.

Steps:

• By peeling back husk, but not detaching, remove silk from corn. In small skillet melt butter and add cayenne and basil. Brush onto exposed kernels. Cover kernels with husk. Place corn on electric, gas or charcoal grill. Grill for 12 - 15 minutes, rotating every 2 - 3 minutes. Serve.

Steps:

• Preheat an outdoor grill for high heat.
• Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. Season with salt and pepper. Tightly wrap the corn in the foil.
• Cook on preheated grill for 10 minutes; turn. Continue to cook another 10 to 14 minutes.

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.

Steps:

• Remove the husks of the corn, but leave the core attached at the end so you have something to hold onto.
• Grill the corn on a hot grill or cast iron frying pan, until slightly charred, turning so it gets cooked evenly all over.
• Mix the mayonnaise, sour cream, and cilantro together.
• Grate the Parmesan in another bowl.
• While the corn is still warm, add the mayonnaise mix, and mix well.
• Squeeze lime juice over the corn, and top with Parmesan.
• Season with chili powder, to taste. Mix well.
• Serve with extra lime wedges.
• Note: You can cut the corn in half to make more if you like.

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk., In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string., Grill corn; covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.

Steps:

• Preheat grill to med-high heat. Oil if necessary.
• On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
• Simmer uncovered for 5-7 minutes, until sugar is dissolved.
• Carefully peel back the corn husks and remove the silk from each ear of corn.
• Using a long strand of husk, tie back the ends of the husks - this creates a handle with which to eat the corn.
• Fold a piece of aluminum foil a few times to create a grill guard.
• Place each piece of corn on the grill. The husks should sit on the foil so they don't burn.
• Grill the corn, rotating every 2 minutes to ensure it's evenly browned.
• Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
• Remove corn from the grill, baste one more time and serve with cilantro garnish.

Steps:

• Pull back husks and remove silk.
• Mix all ingredients and brush husks with mixture.
• Wrap husks back up and tie with string.
• Grill about 15 minutes and turn every few minutes.