Kittencals Foil Wrapped Grilled Corn Recipes

Steps:

• Place corn cob in center of a sheet of aluminum foil.
• Add butter, soy sauce, and parsley.
• Thoroughly close the foil, making sure cob is completely enclosed.
• At cooking time, place on grill on medium heat.
• Cook for 10 - 15 minutes.
• Flip over and cook for another 10 - 15 minutes.
• To keep warm, place on far edge of grill until ready to serve.

Steps:

• Place the corn into a 13 x 9-inch dish or use a dish large enough to hold the corn and milk.
• Pour the milk over the corn.
• Allow to sit for minimum 1 hour or even longer turning the cobs in the milk frequently (if you are leaving the corn in the milk longer you will need to refrigerate).
• Drain the cobs well on paper towels or clean tea towels (do not rinse the cobs in water).
• Brush each cob generously with soft butter, the season with salt and pepper.
• Wrap each cob tightly in a piece of foil.
• Grill or about 30 minutes on medium-high turning occasionally.

Steps:

• Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.

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:

• Place each corn on top of one piece the heavy-duty foil.
• Brush each ear generously with soft butter.
• Season lightly with seasoned salt or white salt and black pepper.
• Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
• Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
• Unwrap very carefully and serve.
• Delicious!

Steps:

• Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.
• In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).
• Rewrap corn in the husks.
• Tie with a heavy string in two places (near top and bottom, do not use nylon string!).
• Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).
• Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).
• Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender, TURNING OFTEN.
• Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).
• DELICIOUS!

Steps:

• In a large skillet heat the butter over medium heat, add in sliced onions with sugar; saute for about 20-22 minutes or until the onions are softened and lightly browned.
• Add in the flour and cook/whisk stirring for about 1 minute.
• Add/stir in water, beef broth, consomme Worcestershire sauce and black pepper; simmer stirring and scraping up the browned bits, until the gravy is slightly thickened (about 8-10 minutes).
• Season with more black pepper and add in salt if desired.
• Adjust the Worcestershire sauce to taste.

Steps:

• light grill, you want a medium fire.
• thaw corn.
• cut approx 6 inches sheets of aluminum foil.
• coat ears of corn with softened butter.
• shake seasoning on each ear of corn.
• wrap each ear of corn in a foil sheet.
• place on grill, and grill for approximately 30-45 minutes over indirect heat.

Steps:

• Place one corn on each foil.
• Mix remaining ingredient together and rub into each cob.
• Wrap foil up around the corn and grill 15 minutes turning often.