Fantastic Grilled Corn On The Cob Recipes

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:

• 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:

• Preheat grill to medium-high heat.
• Husk corn; remove silk.
• Rinse corn.
• Wrap each ear in foil.
• Grill corn 15 to 20 minutes, or until tender, turning ocassionally.
• Remove corn from grill and unwrap.
• Mix butter and choice of add-in options.
• Spread onto corn.
• Makes 4 servings of 1 ear of corn for each serving.

Steps:

• Preheat barbecue to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake of excess water. Wrap corn individually in foil.
• Grill 15-20 minutes or until corn is tender, turning occasionally. Remove from barbecue; unwrap corn.
• Meanwhile, mix butter, Parmesan cheese and parsley, Spread butter mixture on corn.

Steps:

• Heat a grill or grill pan over medium heat.
• In a small bowl, combine the canola oil, salt and pepper, to taste.
• When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes. (Reserve 2 ears for Round 2 Recipe Corn Salsa.)
• While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest.
• When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.

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:

• 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.