We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Learn how to make grilled corn on the cob in a few simple steps
Top your grilled corn with hot sauce or cotija cheese for even more flavor.
Grilled corn on the cob (elotes in Spanish) is a popular street food in Mexico. Make your own by following these simple steps.
Husk the Corn
Start by husking the corn and removing the silks; that way the kernels can get a nice char on them.
Skewer the Corn
Then, carefully drive a wooden skewer into the flat end of the corn, creating a handle at the end of the cob. This is easiest if you sharpen one end of the skewer first and then drive the sharpened end into the ear of corn.
Heat your Grill
Heat the grill to medium-high heat and brush the grates with vegetable oil to prevent the corn from sticking. If you don’t have an outdoor grill, you can use a cast-iron grill pan and grill the corn indoors instead.
Grill the Corn
Grill the corn, turning occasionally, until lightly charred on all sides, about 10 minutes total. Then, add flavor to your corn, if desired, by brushing it with butter or mayonnaise and sprinkling cotija cheese on top. Want to add some spice? Try a pinch of chile powder or cayenne — or add a dash of hot sauce.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
How to Grill Corn
Whenever you have a passing thought about what sides to make for a BBQ, the answer must surely always include grilled corn, right. I mean, it’s the most effortless BBQ side dish ever: plonk corn on the BBQ, serve with butter.
And we could just leave it at that.
But I like to do one extra little thing to make it even more amazing: brush with melted butter while it’s on the BBQ. This does two things – adds buttery flavour, and helps get extra char on the corn because the butter conducts heat. It’s so good!
- 6 large ears yellow or white corn with husks (about 5 lb.)
- 1/4 cup butter, cut evenly into 12 pieces
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill.
Working with 1 ear at a time, grab silks at top of corn with half the silks in each hand. Slowly peel silks down, 1 side at a time, peeling back all silks and husks in 1 motion. Discard silks pull husks together to form a ponytail-like handle. Tear off 1 small husk piece use it to tie a knot around husks to secure.
Coat corn with cooking spray place on unoiled grates on lit side of grill. Grill, uncovered, turning occasionally, until charred in spots, 15 to 18 minutes. Hang husks over edge of grill to prevent burning.
Remove corn from grill. Wrap individually in aluminum foil, excluding husks, placing 2 butter pieces on each ear. Put wrapped corn on unlit side of grill. Cover grill to keep warm until ready to serve, at least 5 minutes or up to 30 minutes. Unwrap corn sprinkle with salt and pepper.
Five New Ways to Season Grilled Corn on the Cob
Who doesn't like Parmesan cheese? Now think about it on your corn on the cob! Mix 1/4 cup of grated parmesan cheese, 2 tbsp olive oil, 2 grated garlic cloves, 1/2 tsp kosher salt, 1/4 tsp pepper, and 1/4 tsp oregano. Brush this on your corn before you put it on the grill, then grill until done! Mmmmmm!
Bacon Wrapped Corn
Use two pieces of bacon per ear of corn. Wrap around the ear of corn, then wrap in aluminum foil. Grill over medium-high heat. Turn several times, cooking about 15 minutes in total.
Corn with Herbs and Oil
Warm 1/4 cup of olive oil over low heat. Stir in 1/3 cup of fresh chopped herbs. If you don't have those available (although you should be able to find in the produce section of your grocery store), you can use the dry version. Be creative! Try different type of herbs and see what you like. Oregano, rosemary, basil and all good ones to try. You could also try minced garlic or a combination of onion powder, garlic powder, and salt and pepper. Take the seasoned olive oil and brush on or drizzle over the grilled corn.
Take 1/4 cup kosher salt, 2 tsp pepper, and the zest of one lemon (or you could use lemon pepper). Sprinkle on ears of corn after they have been grilled and had a little butter applied.
Hot Sauce Corn
Mix 6 tbsp butter and 3 tbsp of your favorite hot sauce. That could include Buffalo wing sauce, Valentino hot sauce, Tabasco sacue, or any number of a large variety of hot sauces that are available to you.
In the end you might decide to stick with the tried and true butter with salt and pepper. But, who knows? You might find another way to flavor corn on the cob that you just love.
P.S. Let me know how you season your corn on the cob!
If you haven't seen my video on grilling corn on the cob, check it out:
P.P.S For more grilled vegetable tips and tricks, see my ebook, Grilled Vegetable Magic, available in Kindle Format or PDF format.
I love to cook outdoors, whether it's grilling, barbecuing, dutch oven cooking, or cooking over a campfire! To me, food always tastes better when it's cooked outdoors!
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Find out my best tips to make you an outdoor cooking rock star! Over 100 tips, plus 40 of my favorite recipes that will have your family asking for more!
Sign up below to get your FREE Outdoor Cooking Magic Tricks and regular tips and other recipes from Outdoor Cooking Magic
Although grilling corn produces a deeper, richer taste, boiling yields a more tender and juicy kernel. Here’s how to do it:
Don’t bother putting salt in the water. That just makes it tougher. And sugar will not penetrate much, so don’t bother with that either. Use plenty of water so the cold corn will not reduce the temp of the water too much. Get the water boiling hard and then add the corn. It will take about two to three minutes for the water to boil again, but the cooking starts as soon as the corn hits the water. When the water starts to boil again, boil it hard for only three minutes.
Bonus Sauce Recipe
An added benefit to grilling the corn out of the husk is that the corn can be brushed with a sauce. You can see me doing this in the picture above. The sauce I’m using (recipe below) is inspired by Mexican Street Corn, and is a combination of mayo, lime juice and zest, parsley and a few spices. The flavour of this sauce combined with the unique flavour of the grilled corn is out of this world. Of course, don’t take my word for it, try it for yourself!
How to Grill Corn on the Cob in the Husks
Some say to soak your corn in water first (you will hear anything from 10 mins to overnight), some say it’s an unneeded step.
I’ve heard it helps the husk from burning up too quickly, so if I remember ahead of time, I soak the corn in the kitchen sink or bowl, usually for about 15-30 minutes.
Remove the corn from the water, gently pull back husks (about 3/4 the way down) and remove the silks.
I like to brush with a little melted seasoned butter, then pull the husks back up and tie shut with a piece of twine or a stray piece of husk.
Place the corn on a hot grill over medium heat for about 25-30 minutes, turning often (the husks will become charred).
You can do this covered or uncovered, I usually start off uncovered, then close the lid at the end, but my husks do get more burnt when I close the lid.
Remove the corn from the grill and let sit about 5-10 minutes before serving.
- 4 ears of corn
- Oil, for grates
- 1 tablespoon butter, cut into 4 pats
- Coarse salt and ground pepper
- Chili powder or paprika
Peel back husks, leaving them attached at the base of the ear. Remove and discard silk pull husks back over corn. Place ears in a large bowl or pot cover with cold water. Let soak 10 minutes.
Preheat grill to high lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
Perfectly Grilled Corn on the Cob: A Chef Tells You How to Ditch the Aluminum Foil & Grill Corn This Way by Gigi Gaggero
There's no need for aluminum foil when grilling corn! Instead, use the corn's natural husks to grill in. Corn husks will allow the smoke to permeate through and blanket the kernels with the smoldering characteristics we love from outdoor cooking – and it's really easy! Here's how to make perfectly grilled corn on the cob:
- Place the ears of corn into a large pot of cold iced water and allow them to soak a minimum of 30 minutes.
- Dry the ears of corn and remove three or four outer layers of the husks, keeping the remaining layers intact to protect the corn as it cooks.
- Fresh grown corn is lined with long, thin, strands of silky threads running between the protective husks and the delicious fresh kernels. The silk needs to be removed before grilling. Gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. This can easily be done by using a dry paper towel to wipe them away. Don't worry if a few strands remain the rest of the silk is easily removed after the corn husks are grilled. Save the few detached husks to tie the tips of the cob closed.
- With the corn exposed from the husk, this is a good time to add extra flavor. Combine your favorite flavor combinations with warm melted butter. My family loves butter, garlic, parsley with sea salt and cumin. Brush the warm flavored butter over the cold corn evenly. The butter will harden on the cold corn when applied, and when it melts the flavors will be infused.
- Regardless of what flavor combinations you use, spread it on thoroughly. Cover the exposed buttered corn with the remaining husks you pulled back and tie the tips with the husks you permanently removed.
- Grill over a medium to medium-high heat for 10 to 15 minutes. If cooking at a higher temperature, be careful not to burn off the husks and expose the corn. Grill the ears, turning every two to three minutes, to cook the kernels on all sides.
- For a savory Umami flavor experience, try it fresh off the grill, dipped in melted butter, rolled in grated Parmesan cheese with a little sprinkle of Cayenne pepper. Delicious!
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Easy Grilled Corn Recipe
With great enthusiasm, I went searching for a fabulous indoor grilled corn recipe. Surprisingly, there weren’t too many interesting ones. It seems the best way to prepare grilled corn on a griddle is to not overcomplicate it. What you do with the corn after it is grilled is another story. So, here is the simple way to grill corn using a Foreman Grill. This works best on the flat Panini style grill with the floating hinges that lift up to accommodate the height of the corn.
- 2 to 4 ears of fresh corn, depending on grill size
- Extra virgin olive oil (EVOO)
- Sea salt
- Freshly ground pepper
Total time: 13 min – Prep time: 5 min – Cook time: 8 min – Serves: 2 people
1. Preheat the Foreman grill, with standard ridged grill plates, to 375°F.
2. Shuck and remove the silks from the corn.
3. On a plate or cutting board, brush or drizzle EVOO all over the corn, then sprinkle with salt and pepper.
4. Place the ears on the hot grill between the ridges, so they sit steady in the valleys, and cover with the top. Cook for 5 minutes. Roll 90 degrees. Cook another 3 minutes.
5. Serve with a little butter as a side dish to your favorite main entrée.
6. Note: If you want grill marks, try placing the corn horizontally at 90 degrees to the ridges. They do tend to roll doing it this way, so you will have to experiment.
How to Grill Corn on the Cob (2 methods)
- Author: Krista
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 ears 1 x
- Category: Side Dish
- Method: Grill
- Cuisine: American
How to Grill Corn on the Cob perfectly every time! Whether you&rsquore grilling with pre-soaked husks or without husks! Learn how to grill them flawlessly in 20 minutes &ndash then top with a honey chipotle butter for a healthy side dish to enjoy all summer!
Honey Chipotle Butter:
- 1 stick of unsalted butter, softened
- 1 small chipotle pepper from La Costeña brand of chipotle peppers in adobe sauce, minced
- 1/2 T. honey
- 1/2 tsp . salt
- zest from 1 lime
- juice from 1/2 lime
Honey Chipotle Butter:
- In a small bowl add softened butter, chipotle pepper, honey, salt, lime zest and lime juice. Using a spoon or fork stir everything together until combined. Set aside.
Corn in the Husk: (soaking method)
- Gently peel back the husk from the cob and remove the silk. Gently fold the husks back in place and put corn on the cob in an cold water bath for 10 minutes.
- In the meantime heat grill to medium high heat, about 350-400°F.
- Remove corn from the water bath and place on grill. Grill for 15-20 minutes flipping throughout grilling process so as not to burn.
- Serve with Honey Chipotle Butter.
Without the Husk: (no soaking)
- Peel back the husk from the cob and remove both the husk and silk from the cob.
- In the meantime heat grill to medium high heat, about 350-400°F.
- Place corn on grill and grill for 15-20 minutes flipping throughout grilling process so as not to burn.
- Serve with Honey Chipotle Butter.
Keywords: how to grill corn, how to grill corn on the cob, how to grill corn in the husk, how to grill corn without husk, summer grilling, summer side dishes, corn on the cob, grilled corn,