There is nothing like the taste of grilled corn in the skins. The smoky aroma, the tender kernels and the delicious signs of character make it an indispensable dish for any outdoor gathering. In this recipe, we will show you how to obtain that perfect balance of smoke and sweetness, bringing your grid skills to the next level.
Prepare to learn to prepare the simplest summer outline ever – grilled corn in the skins. This easy outline is the perfect way to accompany your grilled recipes.
We all know and love the corn on the cob, the iconic crime partner for smoked ribs, the smoked pork butt and other summer delicacies. For this recipe, we are bringing you grilled corn in the skins, a corn recipe similar to our smoked corn on the cob e Grilled corn on the cob. However, this recipe is a little different. We are holding those trusted skins and grilling our corn in that way. Trust us, this cooking method will become your new favorite way to enjoy the juicy corn on a warm summer day.
What is the grilled corn in the peels?
Keeping the corn in its external skins gives the corn ears a grilled and charred flavor keeping them wet. We love this method because it gives you all the smoky flavor without sacrificing the juiciness. The best part is after grilling the corn, you can slap all the condiments you want and will merge magnificently with the tender kernels.
Grilled corn peels
- Fresh Corn on the cob – We are talking about fresh summer corn
- Kosher Salt
- Butter – Most of the time we use non -salted butter in the kitchen, but when it comes to corn, we love salty butter for the best flavor.
How to make packed corn cocches perfect in skins
Dip the corn and remove the thirst
Peel carefully the corn skins and gently remove the thirst. Then, bend the peels in place around the corn. Finally, immerse the corn in cold water for 20 minutes. This prevents the corn ears from losing humidity during the grid process.
Prepare your grill
In the meantime, prepare the grid for indirect heat by building a 2 -zone fire. Then, adjust the air intakes to burn, allowing the grill to heat at about 400-450 degrees F.
Grill the corn
When the grid has preheated, arrange the corn still in the skins on the fresh side of the grill, the direct heat.
Grilling the corn, rotating every 5-10 minutes, until the summer are charred and golden brown. Moving the corn as needed to prevent reacerizations while the skins sit on the flames. Cook until the corn beans have softened. There are about 20-25 minutes.
With long calipers, transfer the grilled corn to a cutting board or a pan.
Serve and have fun
Leave the corn to cool for 5 minutes before peeling the skins carefully. Be careful, since the steam is hot. Then, break the stems and the lower skins to serve.
Spread the corn in melted butter and a splash of salt above the corn before adding your favorite condiments such as chives, fresh herbs, black pepper, red pepper flakes or a fresh lime juice narrow!
Tips for recipes of carnivorous experts as a girl
What to serve with grilled corn cobs in the skins
This perfect outline pairs perfectly next to a smoked spindle roast or a chicken of smoked beer.
To make sure that your corn cobs are not alone, combine them with other contours such as smoked potato salad and Mac and Dutch cheese!
Leftovers and heating
- Keep the remaining corn in the refrigerator in an airtight container for 3-5 days.
- When you are ready to eat your grilled corn, the easiest way to heat it is to remove the beans from the cob and place them on a pan lined with a sheet or a pan in a preheated oven at 325 degrees F. Grilled corn salad!
Frequent questions about the recipe
We do not recommend it as it will not affect the smoky flavor from the grill in the cobs. Also, you will not get beautiful signs of grill if your cobs are trapped inside the sheet! The skins act as a protective lamina layer in this recipe.
You can use both! A coal grill will give a more smoky flavor, while a gas grill will not have that smoky flavor unless you launch some wooden chips on the grill. We explain more about our smoke on a gas grid guide.
You can use any type of fresh corn, from sweet corn to white corn.
GRAGHTER RECIPES OF THE SCERP
This grilled sweet corn will become your new favorite summer food in your grill routine! This simple cooking method is the best way to enjoy the smoke from the grill and the humidity contained in the corn peel. Once you take a juicy bite of this grilled corn in the skins, you will never return to suffer through the boring corn! Also, please Evaluate the recipe card And leave a comment below to help the next reader!
Raise your grid game with this delicious grilled corn in the peel recipe. Experiment with the perfect combination of juicy chicchi of tender corn and a smoky flavor that will leave you to desire more. Prepare to enjoy the final summer treatment with this simple and delicious recipe.
Prevent the screen from going to sleep
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Peel carefully the corn skins and gently remove the thirst.
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Fold the skins in place around the corn.
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Dip the corn in cold water for 20 minutes.
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In the meantime, prepare the grid for indirect heat by building a 2 -zone fire.
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Adjust the air intakes to burn, allowing the grill to heat at about 400 – 450 degrees f
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When the grid has preheated, arrange the corn still in the skins on the fresh side of the grill, the direct heat.
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Grilling the corn, rotating every 5-10 minutes, until the summer are charred and golden brown. Moving the corn as needed to prevent reacerizations while the skins sit on the flames.
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Cook until the corn beans softened, 20-25 minutes.
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With long calipers, transfer the grilled corn to a cutting board or a pan.
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Leave the corn to cool for 5 minutes before peeling the skins. Uses caution as steam is hot. Break the lower stems and peels to serve.
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Spread the corn in the butter and season with salt before adding your favorite condiments
Add a little chilli powder for a more Mexican elota -style corn or try our smoked corn on the cob.
Slaking a little compound butter or garlic butter at the top delightfully to taste the grilled corn cob.
Service: 1G | Calories: 77Kcal | Carbohydrates: 17G | Protein: 3G | Fat: 1G | Saturated fat: 0.3G | Polynsaturo fat: 0.4G | Monolysatuine fat: 0.4G | Trans fat: 0.01G | Sodium: 14mg | Potassium: 243mg | Fiber: 2G | Sugar: 6G | Vitamin A: 168Iu | Vitamin C: 6mg | Soccer: 2mg | Iron: 0.5mg
