Grilled corn. Corn baked on coals with cheese. You can barbecue on corn cobs.

Roasting corn on the cob on the grill or grill is an easy, tasty, and convenient way to cook baby corn. You can cook outdoors or at home on a grill pan.

The recipe is extremely simple and will require minimal effort from you. Corn cobs, previously soaked in water, are cooked in their own leaves over hot coals. Under the influence of heat, the water gradually evaporates and the corn is actually steamed. As a result, the corn is very juicy, tasty and tender.

Try it, maybe you will like this method too?!

To cook corn on the grill/barbecue, prepare the ingredients.

Soak the corn cobs in cold water for at least 15 minutes; you can soak them longer, but not more than 2 hours.

Place the prepared cobs on the grill or grill. If there are a lot of leaves on the cob, you can remove several layers, this will speed up cooking. I don't do this, preferring to simmer the corn over aromatic coals.

Roast the cobs for 20-30 minutes, turning occasionally. Cooking time largely depends on the temperature of the coals. I focus on the appearance of the leaves, the aroma and, of course, I try. When cooked, the corn exudes a delicious aroma, and the leaves on the cob turn yellow, dry out, and become toasted.

Remove the leaves from the finished corn.

Grilled corn is best served with a light creamy sauce that enhances its natural flavor, with slices of lemon or lime if desired. My favorite is mayonnaise sauce with a little or hot sauce added.

Grilled corn is ready. Bon appetit!

Grilled corn is the perfect summer side dish. It's cheap, easy to make, and tastes fantastic. There are three ways to grill corn, but the easiest is to bake it right in the husk, keeping the corn juicy and hot.

Steps

In the husk

Choose your corn wisely. Try to find the freshest, recently ripened corn, preferably from the farm. Choose corn with bright green husks that fit tightly to the corncob. The stems should be light yellow in color and the silky ends should be light brown. When you're at the market, don't be afraid to peel back some of the husks to expose a few rows of grains. They should be white or light yellow in color, look nice and full, and be tightly packed in even rows from one end of the cob to the other.

Preheat the grill. Preheat grill over medium-high heat, approximately 175 - 200°C. If you have a barbecue, spread the meat in an even layer and heat it until it turns ashy.

• When preheating a gas grill, turn the heat to high first, then reduce it to medium. This way you will get a guaranteed hot grate.

1. At this stage, you can soak the corn cobs in cold water for 10-15 minutes to enhance the juiciness of the corn and reduce the chance of burning. Submerge the cobs completely, soak them in water for 15 minutes, then shake off excess water.

   • If you don't like the smell of burnt husks, soak the corn for 30 to 60 minutes. Many people do not pay attention to this smell, and some even enjoy it.

2. Add oil and flavorings (optional). It makes no difference whether you add the spices now or when the corn is ready. If you choose the first option, pull back the husks so that the grains are visible. Using a pastry brush, brush the grains with room temperature olive oil and season with salt, pepper and/or herbs, or (). Pull the husks back over the grains.

   Grill the corn. Tie the cob with string or a loose stigma to prevent the husk from falling apart. Place the cooked corn on the oiled rack of a hot grill, either directly over the coals to speed up the cooking process, or high enough above the coals to prevent the cobs from burning. Cover the grill and cook the corn for 15-20 minutes, turning it every 5 minutes or so. Check the corn for doneness when the husks begin to show char marks from the corn kernels and the husks begin to fall off the top. If the kernels are not yet tender when pierced with a fork, you can leave the cob on the grill until the husks are charred.

   Serve. Using tongs or oven mitts, remove corn from heat. Cover both hands with a towel or oven mitts, hold one end of the corn cob and remove the husk from top to bottom. Serve the corn hot.

   • Be careful as the corn inside the husks may be very hot.
   • If you didn't season the corn ahead of time, place the butter, salt and pepper on the counter.
   • If some ash gets on the corn, simply wash it in warm water.

In food foil

1. This recipe is suitable for roasting large quantities of corn. Food foil will keep the corn hot for a long time. If you're hosting a large party, bake the corn in foil first, leave it unwrapped, and grill the rest of the food you planned to grill.

   Soak the corn (optional). Some cooks like to soak the corn before grilling it. If you choose to soak your corn, submerge the entire ear of corn in a saucepan or bowl of cold water for 15 to 20 minutes. This allows the corn kernels to absorb extra moisture, making them juicy. After finishing soaking, remove them from the water and blot off excess moisture with a paper towel.

   Roast the corn until golden brown spots begin to appear. Place the corn on the topmost rack to prevent burning. Keep an eye on the corn by turning it regularly. The corn kernels will become bright, then darken as they caramelize. The corn is ready when it has many light brown spots but is overall yellow.

Flavored Oil Recipes

1. BBQ oil. For a tasty variation on regular butter, try making barbecue butter to serve alongside grilled corn. This will add extra flavor to your grilled corn and will impress your guests. You will need:

   • 2 tablespoons rapeseed oil
   • 1/2 finely chopped small red onion
   • 2 teaspoons Spanish paprika
   • 1/2 teaspoon cayenne pepper powder
   • 1 teaspoon toasted cumin seeds
   • 1 tablespoon ancho chili powder
   • 1/2 cup (125 ml) water
   • 1 1/2 sticks (170 grams) unsalted butter, slightly softened
   • 1 teaspoon Worcestershire sauce
   • Salt and freshly ground black pepper
   • Add oil to a medium saucepan and heat it on high. When the oil is hot, add the chopped onion and garlic and fry until soft, 2 to 3 minutes. Add all the spices to the pan and stir. Add water to the pan and continue to cook for a minute or two until the mixture thickens. Remove the pan from the heat.
   • In a food processor, pulse the butter, Worcestershire sauce and spice mixture until smooth. Add salt and pepper, then transfer to a small bowl and chill in the refrigerator for at least 30 minutes. This will allow the flavors to develop. Remove from the refrigerator ten minutes before serving.

   Spicy oil: Herb butter is another great way to liven up the flavor of grilled corn, and it's so easy to make. Simply blend all ingredients in a food processor until smooth, place the mixture in a small bowl and chill in the refrigerator for 30 minutes before serving. Here are the ingredients:

   • 1/4 cup chopped herbs such as basil, green onions, or tarragon
   • 1 teaspoon salt
   • Freshly ground black pepper

2. Garlic oil. Garlic and butter are perfect, especially when it comes to grilled corn. Simply mash these few simple ingredients in a small bowl until smooth, then spread over hot corn for garnish. Here are the ingredients:

   • 2 sticks (225 grams) unsalted butter, room temperature
   • 2 tablespoons freshly chopped green onions
   • 2 cloves garlic, minced
   • 1/2 teaspoon salt

Corn lovers are now enjoying their best treat. Moreover, corn can not only be boiled, but also cooked in the oven or on the grill. Grilled corn is perfect for your picnic or barbecue. Even the simplest method of preparing cob will bring you a lot of positive emotions and give you fireworks of taste. Here are a few grilled corn recipes for you to consider.

Corn with butter

The aroma of fresh corn with a hint of smoke will not leave anyone indifferent. You can simply eat the cobs with butter or add the grains from them to a salad.

Ingredients: corn – 4 cob, butter - 1/4 cups, lemon juice - 1 tsp, salt, ground black pepper.

Preparation:Remove the top leaves from the cobs, leaving the bottom ones. Peel back the remaining leaves and remove the corn silk. Brush the entire cob with oil and sprinkle salt and pepper on top. Then return the folded leaves back into place and tie them with thread. Preheat grill to medium heat, place cobs on grate and cook, turning, about 15 minutes. Sprinkle with lemon juice before serving.

Corn with greens

Cooking corn and herbs on the grill doesn't take much effort. th labor. In a matter of minutes you will have a fragrant and tasty picnic dish ready.

Ingredients:corn – 6 pcs., olive oil – 4 tbsp., mayonnaise – 1/2 cups, sour cream - 1/2 cup, cilantro – 1/2 bunch, salt.

Preparation:To begin, simply boil the corn in salted water until tender. Then transfer it to a heated grill pan, drizzle with olive oil and fry until dark spots appear. Remove the corn from the pan, let it cool slightly and brush with a mixture of mayonnaise, sour cream and chopped herbs.

Corn with cheese

Don't be afraid to experiment! Corn cobs take on an unexpectedly pleasant flavor when you add grated cheese to them.

Ingredients:corn - 4 cobs, Parmesan cheese - 1 cup, lime - 1 pc., salt.

Preparation:Peel the leaves from the corn, leaving a little at the base so that you can hold on to this place later. Grill the cobs, turning, until lightly charred. While still warm, sprinkle lime juice over the corn, season with salt and sprinkle with Parmesan cheese.

Spicy Grilled Corn

Corn gets an interesting taste if you bake it in foil with herbs and spices.

Ingredients:corn – 6 heads, butter – 50 g, salt – 2 tsp, ground chili pepper – 2 tbsp, cumin – 2 tsp, ground black pepper – 2 tsp.

Preparation:Mix softened butter, cumin, pepper and salt until smooth. Brush half of the mixture onto the corn on all sides. Then place the dehulled and linted corn on a medium-heat grill for 25 minutes. Turn the corn occasionally to ensure the corn cooks evenly. Before serving the dish, sprinkle it with the remaining spices.

Grilled corn with garlic

Juicy and sweet corn with a spicy taste will pleasantly surprise your guests.

Ingredients:corn – 8 cobs, garlic – 2 cloves, olive oil – 4 tbsp., green onions – 4 feathers.

Preparation:Rub the corn with garlic, salt and spices. Wrap it in foil, place it on the grill and bake until done. Then open the foil, drizzle with olive oil and grill for another 15 minutes. Serve generously sprinkled with chopped green onions.

Corn in bacon

Try to diversify the standard outdoor menu and prepare an original snack. Young grilled corn in bacon will conquer everyone with its taste.

Ingredients:corn - 4 cobs, bacon strips - 8 pcs., rosemary - 20 g, thyme - 20 g, salt, black pepper.

Preparation:Boil the corn in salted water until tender. Then rub the cobs with the spices and wrap each ear of corn in bacon, securing everything with toothpicks. Grill the cobs, turning, for 15 minutes, until the bacon is crispy.

Corn and vegetable kebab

For outdoor recreation and simply as a snack at home gatherings, kebabs fried on a grill pan are suitable. They will become a real decoration of any table.

Ingredients:corn – 3 cobs, zucchini – 1 pc., red onion – 1 pc., tomato – 1 pc., bell pepper – 1 pc., garlic – 2 cloves, olive oil – 4 tbsp., several sprigs of rosemary, salt , pepper.

Preparation:Peel the corn, wash and boil until tender. Then cool and cut into slices 2-3 cm thick. Chop the remaining vegetables coarsely. Place the corn on wooden skewers, alternating with other vegetables, not forgetting to insert the rosemary sprigs. For the marinade, mix olive oil with chopped garlic. Salt and pepper to taste. Then sprinkle the kebabs and grill, turning occasionally, until cooked through.

Eat for your health!

Corn is the only product in the world that serves as a source of gold for the human body. The Indians who ate this cereal were distinguished by good health and longevity, so it would be very useful for us to include fried corn in the menu a couple of times a week.

First, let's decide which cobs are worth choosing. Note:

• the hairs - stigmas on the cobs are not overdried, hard, but soft, silky;
• the leaves are not dry and yellowish-brown, but green and soft;
• the cut of the cob is not dry, there are no signs of soaking on it, it is pleasantly cool and fresh;
• if you bend the sheet, the grains are light yellow, dense, elastic, not dry, not dark yellow, there are no gaps between them.

Many people find this wonderful cereal, but grilled corn is much easier to prepare; here is a recipe from the “it couldn’t be simpler” series. We'll tell you how to cook corn on the cob on the grill.

Ingredients:

• corn cobs – 4-6 pcs.;
• salt – 2 pinches;
• freshly ground black pepper - to taste;
• – 40-60 g.

Preparation

To make our side dish juicy and delicate in taste, remove the top 1-2 leaves from the cobs and place them in a deep bowl. Fill with water and wait 20 minutes. Next, you need a little skill: carefully, so as not to separate, bend the leaves down and pick off the hairs. Mix the softened butter with salt and pepper and apply this mixture to the corn using a silicone brush. Next, we also carefully bend the leaves back to the cob and secure them with chef’s twine. Place the cobs on the preheated grill and cook for 4-5 minutes on each of the 4 sides, turning carefully (hotly!). After 20-25 minutes, the grilled corn is ready. Remove the leaves and serve with meat, salads or “green” butter.

Grilled corn in foil is just as easy to prepare. This method is used when corn was purchased without leaves or they could not be removed carefully. This side dish is also juicy and very pleasant, just like grilled corn in the leaves; we’ll tell you how to prepare this dish.

Ingredients:

Preparation

Prepare 4-5 sheets of foil of such a size that the cob can be wrapped twice. Place the cobs, cleared of leaves and hairs, in cold water for half an hour or so. Let's discuss them. Grind the garlic with salt and pepper in a mortar to a homogeneous paste, add oil, and strain after half an hour. Lubricate both the foil and the cobs well with this oil. Place each cob on its own sheet and roll it up like candy or just neat bundles. Grill the corn for 20-25 minutes, turn over every 5-6 minutes and make sure that the foil does not tear. Carefully open the foil and serve.

One of my favorite dishes for a picnic or outdoor recreation is charcoal-baked corn with cheese. The dish is simple, satisfying, tasty and, what is important when relaxing in nature, is prepared with virtually no participation from you, allowing you to do what nature trips are actually for - relax!

Corn baked over coals turns out to be very juicy, and the creamy, sticky crust of melted cheese only emphasizes the natural beauty and delicate taste of the dish. Of course, if you want, you can always add a literal “spice” by sprinkling some chili peppers on the cobs or adding some grated lime zest.

Prepare your ingredients. There are a little more ingredients and work than when preparing, but the taste is worth it.

For serving, you can use any delicious hard cheese and the simplest mayonnaise. Chili and lime zest - optional. You will also need a few pieces of foil to wrap the cobs.

Soak the corn cobs in water for 15-30 minutes.

Lightly squeeze out the water to stop it dripping off the cobs, and wrap each ear of corn in foil.

Place the cobs on the hot coals and relax!

In such a cocoon made of foil and its own wet leaves, the corn will simmer and bake as if steamed. It's difficult to dry it out. I once left the corn on the coals for almost an hour, and after that time it was still juicy and deliciously tender.

Of course, my experience, albeit positive, should not be taken as a basis; after 25–30 minutes, open one of the “cocoons” and check the readiness of the cobs. The degree of readiness can be influenced by both the size of the cobs and the temperature of the coals and the environment. Cooking time may vary slightly each time.

Unwrap the finished corn cobs.

Pull the leaves to the base of the cob, but do not cut them off, but twist them or, for example, braid them. This “braid” makes it convenient to hold hot corn while eating.

Now roll the cobs one by one in mayonnaise and then in grated cheese. If desired, top with a few pinches of lime zest and crushed chili pepper.

From the heat of the corn, the cheese will begin to melt and form an appetizing, sticky crust on the surface of the cobs.

Corn baked on coals with cheese is ready. You can serve.