Firecracker Corn On The Cob Recipes

Steps:

• Shuck the corn and trim the ends, then rinse off all of the silk strings.
• Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
• Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
• Roll the foil tightly around the corn and crimp the ends shut.
• Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
• As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.

Steps:

• For Crema Sauce: Mix sour cream, heavy cream and salt in a medium bowl. Set aside. For Corn on the Cob: Clean and oil your grill grates. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product. Place ears of corn on the grill with a low-heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine. Take corn off the grill and brush each one with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!

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:

• 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:

• Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
• Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
• Remove the pot from the heat and let stand until needed.
• Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.

Steps:

• Cut 10 squares of foil 1 ½ times the size of the corn; place each ear of corn in the center of a piece of foil.
• In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
• Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
• Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil.
• Note-after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.