What is the best way to bbq/grill corn on the cob?!
What is the best way to bbq/grill corn on the cob?
cooking times ext.
Answers:
You have a lot of answers already, but I wanted to share this with you ---
Bacon Wrapped Corn
After one bite of this grilled corn on the cob, you’ll never go back to your old ways of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue.
8 large ears sweet corn, husks removed
8 bacon strips
2 tablespoons chili powder
Wrap each ear of corn with a bacon strip; place each on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning.
Grill, uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once.
Yield: 8 servings.
Enjoy! ~-~
Open the husk and remove the silk and close the husk back up. Soak the ears in water, remove open again and put in some butter pats. Throw on the grill till finished (soft) about 15 - 20 minutes depending on how hot the grill is. If you want to get real adventurous do a search on http://www.foodtv.com
Wrap it up w/ tinfoil, then put it on the grill for a few then its done! Yummmmmm!
husk the corn til about an inch of the bottom. take the silk strands out then season the corn however you like it. Pull the husks back up onto the ear and tie it at the top with kitchen string. Soak the ears in a large kettle for about 20 minutes in cold water then put on the grill and cook over medium heat for about 25 - 30 minutes turning often until tender.
You don't need to open the corn and remove the silk. All you have to do is submerge the corn in water a few minutes then place on the grill. When it is done(10-15 min.) the silk comes right off with the husk, you can even put it around the campfire for a tasty treat thats better than marshmallows!!
It's really simple you want to preheat your grill to medium. Peel back the husks of the corn (but do not remove them). Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 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. Unwrap corn and brush with garlic butter. For something a little extra sprinkle some cotija cheese and a squeeze of lime with chopped chives.
Hey there I've been 2 a couple corn roasts in the past & this is the method they've always used it's tried & true!!
It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
Roasted Red Bell Pepper Butter:
2 red bell peppers
1 pound butter, at room temperature
1/4 cup basil leaves
2 tablespoons lime juice
Salt and freshly ground pepper
Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 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 butter, peppers, basil, lemon juice, salt and pepper.
Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.
Ear's 2 U
husk it. butter it. wrap it in foil.
so easy and so good!
This may sound weird but it's so good.
Open the husk just so that you can rub butter on the corn. Sprinkle the cheese packet from a Macoroni and Cheese Box.
Close the husk and grill for 45 minutes. You'll love it
The easiest way to roast corn is to cut 1 inch off the top of the corn and soak them in some lightly salted water for about fifteen minutes drain them well just before roasting. lay them over a medium heat flame and roast for about 15-20 minutes rotate during cooking when done the silk will fall right off along with the husk rub with softened butter and enjoy