BEST DARN CORN ON THE COB YOU WILL EVERY HAVE.
We went to a cook out at a friends house. I was on a strict diet so I was really watching what I eat. What did they have but corn on the cob... OMG.... my favorite with a half of stick of butter..They had no spray butter like I had been using, so I said to myself I will eat it without butter... when I unwrapped this corn and pulled backed the husk and the silks came right off I was thankful but when I took that first bit without butter I was in LOVE... Try this I will promise you, you will love it.
Provided by Cheryl Kaelin @CKone
Categories Side Casseroles
Number Of Ingredients 3
Steps:
- Take the first two or three husk off the corn. Place corn in cooler and cover with water. Let set in water for at least 3 hours overnight is better.
- Take the corn out of the water an wrap each in aluminum foil. Heat grill to 300 degrees. Place corn on grill cook for 30 minutes, turn corn and cook for another 30 minutes.
- While corn is cooking pour hot water half way up cooler and cover with top. When corn it ready pour water out of cooler, place corn in cooler and place top on cooler. Best to server after corn had been in cooler for an hour. Corn will stay hot for several hours.
- When ready to server take the aluminum foil off and peel back husk. The silks will peel off with the husk break off at the end and corn is ready. You can add butter, salt, pepper or your favorite toppings BUT I PROMISE YOU IT WILL BE GREAT WITH NO BUTTER OR ANY THING ADDED.....ENJOY
BEST DARN GRILLED CORN ON THE COB
I made this corn Memorial Day. My friends said it was the best corn on the cob that they ever had. I must admit, it was bangin'! I hope that you will give it a try. Cooking with Passion, sw:) Photo taken by Duda Farm Fresh Foods
Provided by Sherri Williams
Categories Vegetables
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat grill to medium high. Place each oiled corn on the cob in a piece of aluminum foil. Roll and secure ends. Grill for 15 minutes or until corn is tender
- 2. Combine ingredients 2-8 in a mixing bowl. Brush hot corn on the cob with the mixture. Top with additional chives.
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.
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