Sweet, fresh corn is a popular addition to summer salads, soups, and pastas. To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil.
Bake for about 20 to 25 minutes and unwrap. A flavored butter is an easy way to add more taste to your dish. To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board.
Using a sharp knife, cut straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer meal. Preheat grill to medium heat. Mix the butter, Meat Magic®, Magic Chipotle Chile and mayonnaise together in a small bowl.
Liberally apply the seasoned butter to each ear of corn until well covered. Lift the husks back over the ears, wrap tightly with aluminum foil, and place corn on the hot grill. Cook for 6-8 minutes, then rotate ¼ turn and cook another 6 minutes. Repeat twice, then remove from grill and let rest 5-10 minutes or until cool enough to handle. Remove foil and husks and serve warm. In the husk – In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred.
I pull the husks of the corn back, leaving them attached at the base, and remove the silk. Then, I pull the husks back up and soak the corn in the husks for 10 minutes. I choose this method when I'm craving really juicy, sweet grilled corn on the cob, and I'm not as concerned about the char.
Straight on the grill – Choose this method if you're all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels won't be quite as juicy – they'll lose some of their moisture to the hot grill grates. However, they'll be nicely charred and full of smoky flavor.
This method is also great if you're short on time. With no soaking required, the grilled corn cooks up in minutes. 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. It's not really summer until we're in the backyard, icy cold beer in hand, cooking corn on the grill! It's a feeling as sweet as midsummer sweet corn itself! Few things taste like summer as much as sweet, buttery corn on the cob.
One of the blandest ways to prepare corn on the cob is to boil it; all of the flavor goes away. Instead, cook it on the grill. Grilling corn is quick and easy. There are so many ways to season it andfresh cobs can be taken straight from the grill to the plate.
These corn recipes are perfect for any occasion. They can be grilled or smoked in small or large batches depending on how many people you are serving. Although it's not likely, if you have any leftovers, just cut the kernels off the cob and store them in the refrigerator. They are super flavorful and can be used in salads, sides, or eaten as is. The charring adds a smoky flavor to the sweet corn, which I love, and I find little need for adding other flavors.
The smoky charring, heat from the Aleppo and citrus all combine perfectly for a mouth-watering snack. Rub each ear of corn with 1 tsp olive oil, then season to taste. We like salt and pepper, but feel free to go bold with a little chili powder, paprika, and garlic powder.
Preheat a grill to medium-high (about 450°F). Stir together melted unsalted butter, kosher salt, chili powder, smoked paprika, ground cumin, and pepper in a small bowl. Brush mixture evenly over fresh corn ears. Almost any seasoning goes great with grilled corn on the cob! The most popular is a street food found on nearly any corner in Mexico!
"Elote" is a seasoning that's cooked into corn on the cob and served as a quick snack. Make elote-style corn on the cob by brushing a little mayonnaise mixed with chili powder and fresh cilantro. Finish it with a sprinkle of cotija cheese just before serving along with a lime wedge. Mash butter, brown sugar, paprika, garlic powder, salt and pepper in a small bowl.
Spread a generous 1 teaspoon of the mixture on each ear of corn. Wrap each ear in a piece of foil and place on a rimmed baking sheet. Seasoned with classic bold barbecue flavor, this grilled corn will be a home run at your next backyard barbecue.
If you've never grilled corn before, don't be alarmed by the pops. Just be sure to turn the ears occasionally to ensure nice, even cooking. Hit it with a squeeze of lime for extra flavor. Make your corn on the cob in foil! To make Corn on the cob in Foil simply season with salt, slather with a little butter then wrap it up in foil.
You can either bake it in the oven or grill it. It's the perfect summer side dish to enjoy. I use a simple garlic butter sauce and salt and pepper. This really emphasizes the flavor of the corn. This also allows it to beautifully char in the foil. The difference between this "perfect" method and the foil method?
It doesn't get the lovely char marks and doesn't taste smoky and crisp tender. It has more of the texture of boiled corn. But if you're up for foil, head over to our grilled corn in foil recipe. We grill just about anything and everything we can get our hands on during the summertime, and fresh corn is one of our favorites.
Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired. Spread grilled corn with butter, sprinkle with salt. Slowly rotate corn cob in hand while squeezing onto it one quarter of the lime. Continue rotating while sprinkling it with the cilantro, jalapeño, cotija, and chili powder. Use leftover ingredients, cotija, cilantro etc. for grilled tacos.
For this Mexican grilled corn recipe, I do remove the husks before grilling. That's because I just love the flavor that grilling brings to the corn. In a small bowl combine garlic butter and creole seasoning. Place corn in individual foil paper, top with garlic butter or brush with creole seasoning butter. Repeat with the remaining corn, then place it on a baking sheet pan. Bake for about minutes turning the tray halfway through roasting.
Remove and serve slightly cool. Brush with more garlic butter mixture, if desired. This grilled corn in foil recipe is an easy, mostly hands off method. In fact, you can "set it and forget it" while you make the rest of your dinner!
It comes out beautifully moist and delicious. We often just eat our grilled corn plain, but there are so many ways to jazz it up with more flavor! In this recipe, I use lime and Aleppo pepper to add tang and heat to the perfectly charred corn. You can even add a bit of feta or some fresh herbs on top. There is no need to boil, soak or steam the corn before grilling.
It is not wrong to do that, but if you're after the sweet, perfectly smoky, charred ear of corn, you should skip the boiling. Once the husk is removed, the corn goes directly over the open flame! You can use either a gas burner on the stove or an outside grill, whatever is easiest and accessible to you. And if you don't have a grill, you can also use a grill pan. Some recipes call for removing the husks entirely, but I suggest you resist the urge. To me, the best way to grill corn is in the husk.
There's no need to remove the silks before grilling, simply pull them back with the corn husks afterward. The husks act as a natural protective barrier between the corn and the grill, keeping the kernels tender and juicy. Few things go better on the grill than fresh grilled corn on the cob. That's why I love our super easy and delicious recipe for Southern Grilled Corn on the Cob. We often add it to chicken, burgers, or whatever we are putting on the grill. It just seems to go well with anything.
Carefully peel back corn husks to within 1 in. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string.
Place in a Dutch oven; cover with cold water. Leave the husks intact and smoke the corn for about an hour on the grill. The result is a perfect combination of sweet and smoky flavors. Remove the corn husk and silks and preheat the grill to medium-high heat. Remove from the grill and serve with desired toppings. Shuck the corn and coat with olive oil and salt, to taste.
Cover in foil and cook for 15 minutes, over medium high heat, turning every 3-4 minutes to cook on all sides. Peel back the top part of the husk and remove the silks to prevent them from catching on fire on the grill. Rub the corn with the olive oil and season with salt, to taste, then pull the husk back over the corn to cover.
Place 4 corn on the cob on a long sheet of aluminum foil. The foil needs to be long enough to fully wrap the corn, so make sure it's a nice, long piece. Slather the corn with your garlic butter sauce. The lemon dill butter is a tasty addition to foil-grilled corn and makes this grilled corn mouth-wateringly delicious.
If you decide to soak, place the whole cobs in a pot of cold water for approximately 20 minutes. Be sure the ears are completely covered with water . This will provide extra moisture for cooking and will steam the corn kernels inside the aluminum foil. Rub each ear of corn with 1 tsp olive oil, then season with salt and pepper to taste.
Place the corn in husks on the grill. Close the cover and grill for minutes, turning the corn every 5 minutes, until kernels are tender. When slightly cooled, pull husks away from corn kernels and remove any silk strings. Remove husks or use them as a handle by peeling them all the way back and gathering them together.
Oven-roasted corn on the cob with garlic butter is the perfect side dish and goes with everything! It's crisp and juicy, sweet and smoky, and so darn easy to make. Below, I'm sharing two simple methods for how to grill corn on the cob, as well as tasty ideas for seasoning it. Have fun experimenting with different sauces, spices, and herbs on your corn, or stick with good old butter, salt, and pepper! When it comes to peak-season grilled corn on the cob, you really can't go wrong.
