Corn On The Cob In Husk For The Firepit Recipes

Steps:

• Soak at least 4 hours in water or overnight.
• You can also cook this on the bar-b-q.
• Drain excess water and place on grill; turn over about every 15 minutes.
• (Takes about 40 minutes to cook.).
• When you take it off the grill, pull the husk back but don't break it off--the silk will come off easy.
• Use the husk as a handle and roll the cob in butter.

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

Steps:

• 1. First soak the corn in cold water for at least 20 to 25 minutes. While the corn is soaking combine the butter, herbs, garlic, salt and pepper in a small bowl. After the corn has soaked carefully peel back the husk to within 1 inch of the bottom and remove the silk. Spread the butter mixture over the corn. Rewrap the corn in the husks and secrue the ends with string. Grill the corn covered, my husband will soak a burlap bag in water and cover the corn while he is grilling it over a fire pit on a thick metal plate that was used by his grandfather. You can grill your corn over medium heat for 25 to 30 minutes or until it is tender. Remember to turn the corn occasionally. After it is done cut the strings and husk your corn. Enjoy.
• 2. He also makes a spicy corn and the ingredients are 1/2 cup soft butter, 2 large garlic cloves minced, 2 tablesppons of hot pepper sauce, your choice, he likes Chipolte, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1/4 teaspoon hot hungarian paprika. Follow the same directions as typed above.

Steps:

• Prepare a grill for medium heat.
• Throw the corn (in the husk) on the grill and grill, turning occasionally, until the corn is cooked and the husks have char marks, 10 to 15 minutes. Strip the husks off the corn.
• While the corn is cooking, add the butter, garlic powder, smoked paprika and some salt and pepper to a small bowl and mix well.
• Spread the butter mixture generously on the corn and sprinkle with the feta cheese.

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.

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Steps:

• Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
• Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.