Grilled Corn on the Cob Recipe
Grilled Corn On The Cob
The Best Technique For Grilling Corn On The Cobb
Over the years I have found that the best technique for grilling corn on the cob is also the tastiest and the most fun. There are many ways to accomplish this delicious task and I cast no disparagement on any of them. However, there is one way that I like the best. I like to shuck and clean the corn in a way that leaves the husk attached so that I can rewrap the corn in its natural casing. This allows me to add lots of flavor to the corn with butters, spices and other toppings. It is also a timesaver and a money saver, you do not have to use any foil.
By wrapping the corn in its natural husk you are also imparting lots of natural flavor to the corn. From the outside the toasty, smoky flavor of roasting corn is driven through the husk. From the inside the corn is steaming in its own succulent juices. The corn itself is protected from the fiery heat of a charcoal or gas grill so you can really crank up the heat. I like to get a nice dark brown and even a little char on the outside of the husk. This means the inside is nice and hot and that a lot of delicious roast corn flavor was allowed to develop. Sometimes I even use a layer of roasting corn as a base for roasting chicken, pork or seafood.
This recipe is for a Southwest style corn on the cob. The dish makes 6-10 ears. I usually make a lot of extra because even the folks who are sure they will only want one come back for seconds. It's also nice to have some leftovers because it's even better the next day. The corn reheats well in the microwave (leave it wrapped in the husk) and is also a great addition to other foods. Be sure to check out the recipes for leftover grilled corn on the cob at the bottom of the page.
- 6 ears of corn, cleaned with husk attached
- 6 tbls butter, softened
- 6 cloves of garlic, minced
- 1 TBLS chili powder
- 1 TBLS cumin
- 1/4 cup parmesan cheese, grated
- To Taste Salt and Pepper
- Clean and prep corn cobs. Carefully peel back the husk, being carefull to leave it attached at the bottom. This is important because we will be folding the husk back up to cover the corn before grilling.
- Soften the butter. Stir in the spices, salt and pepper and cheese. If you need to add some more butter to make the mixture spreadable that is ok.
- Carefully spread he butter mixture onto each corn, making sure to get a nice coating. As each corn is finished carefully rewrap it with the attached husks.
- When all 6 corns are finished you may need to tie them closed with a piece of twine. At this point they are ready for grilling.
- Lay each corn on the elevated rack on your grill and close the lid. Allow the corn to roast for 10-15 minutes turning occasionally.
- When the husks are nicely browned on all side they are done! Remove from the grill and serve. The corn can be left in the husks for presentation purposes or removed.
The Best Grilled Corn On The Cobb Leftover Recipes
What To Do With Leftover Grilled Corn On The Cobb Or How To Make Corn Dishes Extra Special
Leftovers are one of my favorite foods to work with. There are so many things that can be made with only a little bit of prepared foods. Grilled corn on the cobb is a great leftover to have and one that I try to make sure I have when preparing a grilled meal. This recipe lends itself to so many Southwest and Mexican inspired dishes I can not list them all here. These are a few of my favorites. For these recipes you will need to cut the kernels from the cobb.
- Quesadilla - grilled corn is a great addition to quesadilla's. Use 1/2 ear grilled corn with 2 oz cheddar cheese and 2 oz cooked chicken to make. Serve with a small salad, sour cream and sliced avocado to turn into a great lunch or light dinner.
- Corn And Crab Dip - kernels from 2 ears of grilled corn, 1/2 # lump crab meat, 6 oz cream cheese, 2 oz whole milk, 1 TBLS minced onion, 1 clove minced garlic, 1 TBLS minced celery, 1 oz white wine, 1 TBLS butter. Sweat onion, garlic and celery in butter. Deglaze with white wine. Add cheese and milk, bring to simmer, add corn and crab meat. Stir carefully, make sure it is heated thoroughly. Serve with toast points, celery sticks or crackers.
- Corn Chowder - kernels from one ear of grilled corn, one potato, 1 TBLS each of onion and celery, 2 TLBS butter, 2 TBLS flour, 4 oz cooked or grilled chicken. Sweat onion and celery in butter, when soft add flour to make roux. Add milk and corn, bring to simmer, stirring constantly. When thickened add chicken, heat through, season to taste and serve with crackers.