Spicy Grilled Corn On The Cob With Bbq Sauce Recipes

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

Steps:

• Heat grill to medium heat.
• Mix barbecue sauce, butter and water until blended.
• Clean corn by carefully peeling husks back from each ear without detaching at bottom; discard silk.
• Brush each ear of corn with 1-1/2 Tbsp. barbecue sauce mixture; sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender, turning occasionally.
• Remove foil and pull back husks; sprinkle with cilantro. Serve with lime wedges.

Steps:

• For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.
• For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
• For the corn ribs: Using a large chef's knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
• Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
• Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
• Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.

Steps:

• Perfectly Grilled Corn, recipe follows
• 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 ancho powder, paprika, cumin and cayenne 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 and spread the butter over the corn while hot.
• 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 tie the ends together with kitchen string. 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.
• How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
• Yield: 4 servings

Steps:

• In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.