Grilled corn is absolutely delicious when it is cooked correctly and seasoned properly. Not everyone can cook, let alone corn and that is pretty sad, to say the least.
But I’m going to be nice and help those out there, so they step up there corn cooking game, by giving some tips on how to grill corn the best way:
When you are preparing to cook or make Mexican corn, you need to make sure the corn is being coated in a lime herb butter base. You then, roll the corn in traditional Cojita cheese and then sprinkle some eight-spice chile rub to finish it off.
Tiffani Thiessen’s corn gets spicy flavor from Sriracha, and she suggests trying vegan mayonnaise for this recipe. With all of the spices mixed with the mayo, you probably won’t taste the difference!
If you’re going to grill corn with husks on, remember to soak the ears in water first — this will keep them from drying up before the kernels are cooked. Bobby Flay tops his with a fiery habanero-garlic butter, a squeeze of lime and Cotija cheese for a more savory take on Mexican-style corn.
Iowan corn is so naturally sweet and flavorful that it doesn’t require much attention. Simply grill it and brush with salted garlic butter.
This smoky, spicy, onion-y butter adds dimension to sweet corn when slathered on the uncooked cobs. Replace the husks before you grill corn to ensure that the butter stays on the corn – not on your coals.
Grill cobs of corn until they’ve softened, cut them into 1-inch rounds and thread them onto skewers for this bite-size interpretation of the summer classic. After grilling the kebabs for a couple more minutes, brush them with a smoky-sweet chipotle-honey butter.
Grill your corn to the next level with Chinese five-spice powder — a flavorful blend of cinnamon, clove, fennel, star anise, and Szechuan peppercorns — which you can sprinkle on just about everything, including charred corn.
A nice salty, tangy, spicy corn recipe will become your summer staple. You can grill or broil picnic corn, so this corn works as well for a weeknight dinner as it does for a backyard barbecue.
Wrap each ear in two to three strips, then grill until charred. (If you’re worried about a grease fire from the fatty bacon, you can wrap in foil first.) Anything with bacon is the best.
Our take on this classic side packs a punch with charred, fresh corn and jalapeño. This grilled creamed corn is perfect to add with any meal that you create. This would especially go good with homemade chili.
When you make this dish, you have to make sure you don’t add too much milk and make it too creamy because then it is ruined. Nobody wants to eat extremely creamy corn.
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