Grilled Corn On The Cob Recipes

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
• Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

Steps:

• Heat up grill.
• Take each sheet of foil and butter with one tbs where corn will be touching.
• Roll it and pinch the ends.
• Put on grill with medium low flame and turn after five minutes to other side.
• Listen for crackling, whereas it might be burning!

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:

• Shuck corn (remove husks) and remove silk.
• Spray each ear with veg. spray.
• Place directly over heat on medium-hot grill.
• Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
• Add salt and serve with favorite butter or flavored butter.

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:

• Shuck the corn.
• Mix the soft butter with the salt and sugar.
• Smear all over the corn.
• Wrap in a piece of foil.
• Put on grill, turning several times, for about 20 minutes.
• Put more butter on if you like.

Steps:

• Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt.

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:

• Soak whole ears of corn in large bowl of lightly salted water. Mix together butter with spices. Finely grate the peel of lime and mix with butter spread. Carefully pull down husks from corn and remove silk from the ears. Spread each ear with 1 T of butter.
• Reserve remaining butter spread for use at the table. Replace enough husks to protect corn with 2 to 3 layers of husks. Remove remainder. Grill over moderate coals for 15 to 20 minutes.

Steps:

• Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
• Preheat the grill.
• MAKE Creole Essence:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano.
• 1 tablespoon dried thyme
• In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
• Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
• Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
• Combine all essence ingredients and store airtight.
• Yield: about 2/3 cup.

Steps:

• Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.