How to grill corn on the cob? TOP 6 recipes for grilled corn in husks, in foil, with garlic, with cheese. Secrets and subtleties. Video recipes.
Corn lovers enjoy their favorite treat with pleasure. But usually corn is only cooked on the stove, although it can be cooked in the oven. Also, corn occupies an important place in the culture of the grill or on the grill. Cooked ears on a wire rack are ideal for picnics, barbecues and outdoor excursions. Corn gets amazing taste, and even cooked in the simplest way. This review offers several options for grilling corn, the taste of which will bring a lot of positive emotions. A selection of recipes clearly demonstrates that grilled corn is simple, easy, delicious and very appetizing! However, some nuances should still be taken into account.
Grilled corn - the secrets and subtleties of cooking
- Choose only fresh and freshly ripe corn for baking. It is rich in natural sugar, which caramelizes beautifully when heated on a grill. Old corn is not so tasty due to its high starch content.
- Fresh young heads of cabbage have bright green husks that adhere tightly to the corncob.
- The stems of the heads of cabbage should be light yellow, and the silk ends should be light brown.
- Another criterion for the freshness of the ears is their moisture or dryness. You can check this by peeling the top of the fruit. To do this, peel back some of the husk to reveal several rows of grains.
- Good quality seeds should be full, tightly packed in even rows, white or light yellow in color.
- Cobs for baking can not be peeled, but rather leave a dense layer of leaves on them. In this case, pre-soak the corn in cold water for 15 minutes. Moisture will allow the heads to be steamed.
- If there are too many layers of husk on the cob, several layers can be removed.
- For baking, spread the charcoal in an even layer in the grill and heat until it becomes ashy.
- If grilling the cob, heat it to medium-high heat, about 175-200 ° C.
- Make sure the ears are ready and check periodically to avoid overcooking them. Otherwise, the grains will become soft and turn into a mushy consistency.
- If the finished corncob can be bent in your hands, it is probably overcooked.
- Use tongs or oven mitts to remove the corn from the heat.
- If some ash gets on the finished corn, rinse it with warm water.
Grilled corn on the cob in husk
Corn is relatively cheap and tastes fantastic. Grilled baked fruits are the perfect summer side dish. They are very easy to prepare because heads of cabbage can be baked right in the husk, which will preserve their juiciness.
- Caloric content per 100 g - 249 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Corn in husks - 2 pcs.
- Salt - 0.5 tsp
- Olive oil - 2 tablespoons
- Spicy herbs - a pinch
- Ground black pepper - a pinch
Grilling corn on the cob in husk:
- Soak the corn cobs in cold water for 10-15 minutes to increase the juiciness of the kernels and reduce the likelihood of burning them. The ears must be completely submerged in water. If you don't like the smell of burnt husks, soak the corn for 30-60 minutes.
- After this time, shake off excess water from the heads of cabbage.
- Pull back the husk to reveal all the grains.
- Brush the grains with olive oil and season with salt, pepper and herbs.
- Pull the husks back over the grains.
- Tear off the stigma and discard.
- Tie the ear with a string so that the husk does not fall apart.
- Place the ears of corn on the oiled grate of the preheated grill over the coals.
- Place the lid on the grill and roast the corn for 15-20 minutes, turning every 5 minutes.
- When charred spots begin to appear on the husk, and the leaves themselves begin to fall off from above, check the readiness of the corn. If the kernels are not soft when piercing with a fork, leave the cob on the grill until the husk is completely charred.
- Cover both hands with a towel or put on oven mitts. Hold one end of the corncob with one hand and peel the husk from top to bottom with the other.
- Serve hot.
Grilled corn in foil
Food foil will keep the corn hot for a long time. If you have a large number of cobs for a party, bake them in foil and do not unroll when cooked. Then they can be heated at any time.
Ingredients:
- Corn - 2 pcs.
- Butter - 25 g
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Italian herbs - a pinch
Cooking grilled corn in food foil:
- Soak the corn in a bowl of cold water for 15-20 minutes before baking.
- After soaking, remove the heads from the water. You can do this by doing.
- Peel leaves of corn and remove all stigmas.
- Spread butter, which should be at room temperature, over the beans.
- Season the heads of cabbage with salt, pepper and herbs.
- Wrap the ears in cling foil, twisting the ends like wrapped candy.
- Place the ears on a preheated grill, cover and cook for 15-20 minutes.
- Use tongs to turn the corn over to prevent charring on one side of the heads.
- Check the readiness of the seeds by piercing the fork: they should be soft and clear juice should flow out of them.
- Remove the corn from the grill, carefully peel off the aluminum foil and serve.
Unwrapped Grilled Smoked Corn
Unwrapped grilled corn will not be as juicy as in previous recipes, and even this cooking method runs the risk of scorching the cobs. But if the heads of cabbage are cooked correctly, the grains will be filled with aroma and covered with sweet smoky caramel.
Ingredients:
- Corn in husks - 2 pcs.
- Salt - for serving
- Ground black pepper - for serving
Cooking Unwrapped Grilled Smoked Corn:
- Remove husks and stigmas from the corn. The stigma may not be cleaned to the last hair, because they will burn on the grill.
- Place the corn on the topmost wire rack on the preheated grill to prevent scorching.
- Roast the ears by turning them regularly. The beans should turn bright, then darken and caramelize.
- Corn is finished when it has a lot of light brown golden spots on it, but the whole cob will be yellow.
- Since the corn was cooked without salt and spices, serve it with salt, pepper and spices.
Grilled corn with blue cheese
For a festive event or a small family feast, you can cook corn in an exquisite and unusual way. For example, bake cobs with delicious blue cheese.
Ingredients:
- Corn - 8 ears
- Butter - 100 g
- Blue cheese with mold - 60 g
- Parsley - a few twigs
- Salt - 0.5 tsp
Cooking Blue Cheese Grilled Corn:
- Mash the softened butter with blue cheese until smooth. Add salt and finely chopped parsley.
- Peel the corn from husks and stigmas and coat with butter-cheese mass.
- Place the ears on a sheet of foil or baking paper and wrap tightly.
- Roast the corn at maximum grill temperature, under the lid, turning it over so that it cooks evenly on all sides.
- Serve the blue cheese grilled corn immediately after cooking, while the cobs are hot and the cheese is melted and puffy.
Grilled corn with garlic
Grilled corn with garlic turns out to be tender, creamy and with a delicate aroma.
Ingredients:
- Corn - 8 ears
- Garlic - 2 cloves
- Olive oil - 4 tablespoons
- Green onions - bunch
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Cooking Grilled Garlic Corn:
- Peel the corn from husks and stigmas.
- Peel the garlic and grate on a fine grater.
- Wash the green onions, dry them with a paper towel and chop finely to make about 1/4 cup of 250 ml in volume.
- Rub the corn with garlic, sprinkle with salt, pepper and your favorite spices.
- Wrap the ears tightly in foil.
- Place the garlic and corn on the preheated grill and bake for 10-15 minutes.
- Then open the foil, oil the cobs with olive oil and return to the grill for another 15-20 minutes.
- Serve the corn with a generous sprinkle of green onions.
See also TOP 7 recipes for how to cook corn.
Mexican grilled corn
Mexican-style grilled corn is a simple but incredibly delicious summer dish. Fragrant and moderately spicy corn goes well with meat, poultry, fish.
Ingredients:
- Corn - 6 ears
- Butter - 400 g
- Cilantro - 1 bunch
- Cumin - 2 tsp
- Ground chili - 2 tablespoons
- Salt - 2 tsp
- Ground black pepper - 2 tsp
Mexican Grilling Corn:
- Peel the corn from husks and stigmas.
- Wash and dry the cilantro. Send it to a chopper or blender bowl.
- Then add softened butter, salt, caraway seeds, hot peppers, black pepper and beat until smooth.
- Lubricate the ears with the resulting mass and wrap with cling foil.
- Send the Mexican-style corn to the grill for 30-35 minutes.
Video recipes:
Grilled corn on the grill
How to grill corn
