Prepare to bring the grilled corn on the cob to the next level. With some simple tips and tricks, you can get perfectly charred and juicy corn that explodes with flavor. Whether you are hosting a barbecue in the courtyard or you are enjoying a random family dinner, this recipe is a must.
Presentation Grilled corn on the cob – A delicious side dish with best summers of fresh grilled corn corn -corn to perfection and seasoned with butter, Parmesan and other tasty condiments.
It is time to turn on that grid and immerse yourself in those delicious grilled recipes! Take this Grilled corn on the cobFor example. It is an excellent summer fixed point and the perfect outline to complete any meal, from hamburgers to a juicy grid of Hickory smoked pork ribs. This recipe lies an old family favorite and traditional corn on the corn. But this is not the typical grid insipid corn. This smoked corn on the cob is the most sophisticated modern version. Once the teeth in this easy grilled corn is dug, you will never return to the old insipid cobs.
What is the grilled corn on the cob?
These grilled corn cobs are pushed by their external peels and slapped on a nice hot grill for perfect carbonization. We love to make corn in this way because it gives the corn a nice smoky flavor that perfectly combines other smokers recipes, such as smoked cabbage and smoked potato salad. Each bite offers a salty and seductive aromatic profile of which you will not be able to get enough.
Smoked corn on the ingredients of the cob
- Corn ears on the cob
- Oil (any neutral kitchen oil will work)
To serve:
- Butter – Salato or non -salted butter, depending on your preferences. If you use salty, omit the salt from the recipe.
- Salt
- Parmesan
- Black pepper
- On chives, shallot or freshly chopped parsley – Or any other combination of your favorite herbs.
- Cova pepper bows – You can omit if you are not a spice fan.
- Girl Carnivore Over Easy
How to do grilled corn on the cob
Prepare the corn
Start by removing the corn peel and thirst from corn. Give them a good peel and clean.
Prepare the grill
Prepare the grid for indirect heat by building a 2 -zone fire. You want to create a hot side and a fresher side on the grill.
Adjust the air intakes to burn, allowing the grill to warm up to about 400-450 degrees F.
Grill the corn
When the grid has preheated, it positions the corn on the hot grids to embrace direct heat.
Grilling the corn, rotating every 2-3 minutes, until the corn beans took all on a golden brown shade or a little coal. This will add a delicious smoky flavor.
Transfer the corn to the cooler side of the grill, cover and cook the corn for another 15-20 minutes until you have deliciously tender kernels.
Season time
Remove the corn from the grill and prepare to make them even more delicious. Turn off with butter and sprinkle with a little salt.
At the top of the grilled corn on the cob with a splash of Parmesan, freshly ground black pepper, chopped herbs such as chives or shallot, pepper flakes and a pinch of carnivorous for girls on an easy mixture of spices for a further football of flavor.
Serve the grilled corn immediately on the cob while it is still hot and juicy.
Tips for recipes of carnivorous experts as a girl
- Beat a little butter -made butter at the top for maximum indulgence.
- Prepare the Mexican road corn by adding Cotija cheese, chilli powder, garlic, coriander, mayonnaise and sour cream!
- Add a lime juice narrow to an extra spicy touch!
- Bring things to a completely new level and make smoked corn on the cob.
For a gas grid:
To grill the corn on a gas grid, follow the recipe as indicated. Create a 2 -zone fire in the gas grill, turning 1 in 3 or 2 of 4 burners on one side fresh and a hot side. Consider the use of wooden chips on the gas grill for an added smoky flavor.
What to serve with this perfect juicy corn
This succulent corn on the cob recipe is perfect for a barbecue or cookout in the courtyard combined with juicy smoked hamburgers with caramelized onions or New Orleans bbq shrimp! Serve your corn with other smoked sides such as artichokes stuffed with smoked sausages and brussels sprouts smoked with BBQ glass!
Leftovers and heating
- Keep any leftovers in an airtight container for 3-5 days.
- To heat, remove the grains from the cob and place them on a pan lined with a sheet or a pan in a preheated oven at 325 degrees F. Throw the roasted kernels on a bed of lettuce and make a grilled corn salad!
Frequent questions about the recipe
Absolutely! You can grill the corn on the cob on gas and coal grids. Just preheat the grill over medium heat and follow the grilled instructions. The gas grids offer a more precise temperature control, while coal grids give a smoky flavor. Choose the grill that adapts to your preferences and enjoy the delicious grilled corn.
For this recipe, we are not grilling the corn in a sheet, since we want those beautiful signs of grill and smoky flavor!
We are inserting these bad guys for this recipe, but we also have a grilled corn in the recipe of the skins if you want to verify it!
You can use sweet corn or yellow corn for this recipe!
Other grilled lateral recipes
This grilled grille corn is a great way to enjoy one of your favorite outlines! Escapying flavor from butter and spices, this easy recipe is an infallible way to obtain perfect corn every time. Also, evaluate the recipe card and leave a comment below to help the next reader!
The grilled corn on the cob is a summer classic that never fails to impress. Brushed with melted butter and sprinkled with a pinch of salt and pepper, each bite is a delicious balance of sweetness and smoke. Prepare to savor the taste of summer! 🌽
Prevent the screen from going to sleep
Prepare the grill
Prepare the grid for indirect heat by building a 2 -zone fire.
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 on the hot side of the grid, the direct heat.
Grilling the corn, rotating every 2-3 minutes, until the kernels took everyone on a golden shade or a little character.
Transfer the corn to the cooler side of the grill, cover and cook the corn for another 15-20 minutes until it softens.
Serve
Remove the corn from the grill and tie with butter and salt.
At the top of the grilled corn on the cob with a splash of Parmesan, just ground black pepper, chopped herbs and a pinch of carnivorous girl on a mixture of easy spices for even more flavor.
Serve immediately.
- Beat a little butter -made butter at the top for maximum indulgence.
- Do Mexican road corn (Aka, Elotes) by adding Cotija cheese, chilli powder, garlic, coriander, mayonnaise and sour cream!
- Add a lime juice narrow to an extra spicy touch!
For a gas grid:
To grill the corn on a gas grid, follow the recipe as indicated. Create a 2 -zone fire in the gas grill, turning 1 in 3 or 2 of 4 burners on one side fresh and a hot side. Consider the use of wooden chips on the gas grill for an added smoky flavor.Service: 1G | Calories: 163Kcal | Carbohydrates: 17G | Protein: 3G | Fat: 11G | Saturated fat: 4G | Polynsaturo fat: 2G | Monolysatuine fat: 4G | Trans fat: 0.3G | Cholesterol: 16mg | Sodium: 660mg | Potassium: 246mg | Fiber: 2G | Sugar: 6G | Vitamin A: 353Iu | Vitamin C: 6mg | Soccer: 19mg | Iron: 0.5mg
