Corn On The Cob In Husk Recipes

Steps:

• Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
• Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.

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.

Steps:

• Soak at least 4 hours in water or overnight.
• You can also cook this on the bar-b-q.
• Drain excess water and place on grill; turn over about every 15 minutes.
• (Takes about 40 minutes to cook.).
• When you take it off the grill, pull the husk back but don't break it off--the silk will come off easy.
• Use the husk as a handle and roll the cob in butter.

Steps:

• Peel down husk,remove silk and divide BUTTER BUDS liquid evenly over each ear of corn.
• Recover with the husk.
• Heat over coals or grill.
• Turn one-fourth the way around every 3 to 5 minutes.

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:

• Prepare a grill for medium heat.
• Throw the corn (in the husk) on the grill and grill, turning occasionally, until the corn is cooked and the husks have char marks, 10 to 15 minutes. Strip the husks off the corn.
• While the corn is cooking, add the butter, garlic powder, smoked paprika and some salt and pepper to a small bowl and mix well.
• Spread the butter mixture generously on the corn and sprinkle with the feta cheese.

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

Steps:

• Pull the husks back from the corn and remove the silks.
• Pull the husks back into place around the corn.
• Soak the ears in warm water for at least 30 minutes.
• For the Chilie-Lime Butter:.
• In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper.
• Preheat the grill.
• Remove the corn from the water and pat dry.
• Gently peel the husks back from the corn and brush the corn with the butter.
• Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn.
• When the grill is hot, place the cobs on the rack and cook until the kernels are tender and lightly browned, about 20 minutes, turning occasionally.
• The outer husks will burn, but the inner layers will protect the corn.
• Remove the husks and serve immediately.
• Pass additional chilie-lime butter.

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!