Parmesan Cheese Grilled Corn on the Cob Almost the same recipe as "ordinary" grilled corn... just add some Mayonnaise, and lots of cheese (even more as a Garnish). This time I grilled without the husk, but wrapped in Aluminum Foil for fresh, tender, always juicy yet those beautiful grill marks... My favorite part of SUMMER! And VERY EASY TO DO!
Perfect Grilled Sweet Corn | Preheat the grill to 500 F. Trim the silk off the tops of each ear. Do not shuck the ears. Place the ears on the grill and turn the flames down so they do not touch the ears. Grill for 30 minutes, turning every 10. Remove from the grill and let cool for at least 10 minutes. Be careful, the ears are very hot! Carefully peel back the husk. Spread it with butter and salt.
Smoky Parmesan Corn Grilled: 4 pieces of corn on the cob, cut in half ½ cup finely grated parmesan cheese ¼ cup butter, softened 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 teaspoon sea salt Optional: grated parmesan cheese, green onions or parsley for garnish. 20 minutes in 420F oven.
Grilled Corn with Mango-Habanero Butter | Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
Easy and coolest way to cook corn on the cob. Soak in their husk in water for at least 20 minutes. Place on grill. Cook about 20-25 minutes turning every 5 minutes. Remove from grill, cut the bottom of the ear off, squeeze the top and the corn cob will slide out without a trace of a single silk! It really works!
Summer’s here, and that means it’s time to fire up the grill! The question now is how do you avoid spending your summer feasting on burnt chunks of what was supposed to be a gourmet, outdoor meal?Look no further than this infographic from Column Five featuring grill guides for everything from corn in the husk to oysters.Via Column Five.Eat well with infographics.