PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
GRILLED CORN ON THE COB WITH ROASTED RED PEPPER MAYONNAISE
This surprising combination adds more sweetness to an already sweet summer treat of corn on the cob. The roasted red pepper mayo is also delicious with grilled potatoes or other favourite vegetables. Recipe by Emily Richards from Food and Drink.
Provided by Leslie
Categories Corn
Time 21m
Yield 6 cobs
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
- Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
- Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
- Serve with reserved mayonnaise mixture.
CORN ON THE COB WITH ROASTED RED BELL PEPPER BUTTER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
- In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
- Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
- In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.
GRILLED CORN AND PEPPERS
"Every Fourth of July, we invite friends to our houseboat for a cookout," writes Cindy Williams of Fort Myers, Florida. "We always have corn on the cob prepared this way, and everyone loves it. The onions and peppers add fantastic flavor to the sweet ears of corn."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. , Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED RED PEPPER MAYONNAISE
Make and share this Roasted Red Pepper Mayonnaise recipe from Food.com.
Provided by AmandaInOz
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Process egg yolks, mustard and lemon juice in a food processor until well combined. With the motor running, add oil in a thin stream until thick.
- Add pepper and process until combined. Season with salt to taste.
Nutrition Facts : Calories 272.8, Fat 30.2, SaturatedFat 4.5, Cholesterol 62.9, Sodium 12.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 0.9
PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
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