Smoky Grilled Corn Recipes

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SMOKY GRILLED CORN ON THE COB

We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6



Smoky Grilled Corn on the Cob image

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.

Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

6 medium ears sweet corn
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1/8 teaspoon cayenne pepper

GRILLED CORN WITH SMOKY BUTTER

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7



Grilled Corn with Smoky Butter image

Steps:

  • Preheat a grill on medium-high heat.
  • Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
  • Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
  • Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

6 tablespoons unsalted butter, softened
1 teaspoon smoked paprika
1/4 teaspoon ground mustard
1 pinch cayenne
1 pinch garlic powder
Kosher salt
4 ears corn, shucked

SMOKY GRILLED CORN SALSA

Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 13



Smoky Grilled Corn Salsa image

Steps:

  • Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

6 plum tomatoes, halved
4 medium ears sweet corn, husks removed
2 medium sweet yellow peppers, halved
2 medium green peppers, halved
3 jalapeno peppers, halved and seeded
1 medium red onion, cut into 1/2-inch slices
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper

GRILLED CORN IN HUSKS

If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 4



Grilled Corn in Husks image

Steps:

  • Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.

Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

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