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Grilled corn is a simple barbecuing treat. The recipes below for corn in foil, flavored butters, and dry rubs will give your grilled corn extra flavor.
Prep time: 30 minutes
Soaking time: 30 minutes to 1 hour
Cooking time: 30 to 45 minutes
You Will Need
4 medium-size ears sweet corn
What to Do
1. Gently peel husks back to within 2 inches of the base. Remove silk and smooth husks back into place, completely covering kernels. Using kitchen twine, tie husks in several places to secure.
2. Fill a sink or a large saucepot with ice water and soak corn for 30 minutes to 1 hour. Drain and shake off excess water.
3. Preheat grill. Generously oil the grill to prevent sticking. Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender -- 30 to 45 minutes.
4. Remove string and husks and serve with one of the flavored butters below.
Serves: 4
Per serving (without butter): Calories 83; total fat 1 g; saturated fat 0 g; protein 3 g; carbohydrate 19 g; fiber 2 g; sodium 13 mg; cholesterol 0 mg
Corn in Foil
Clean 4 medium-size ears of sweet corn. Cut an 18-inch square of heavy-duty foil and place corn in center of foil. Season with one of the flavored butters or rubs below, if desired. If using a rub, dot each ear with 1 tablespoon butter and sprinkle with 1 tablespoon water. Bring together 2 edges of foil and fold to seal, leaving space for steam. Fold short ends of foil in to seal. Grill as directed until tender -- about 45 minutes. Remove foil and serve with flavored butter if not already seasoned. Makes 4 servings.
Flavored Butters
Sun-Dried Tomato and Basil Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened unsalted butter or margarine, 1/4 cup chopped, well-drained, oil-packed sun-dried tomatoes, and 1/3 cup finely chopped fresh basil until well blended. Makes 1/2 cup.
Roasted Pepper and Black Olive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup each finely chopped roasted red peppers and chopped, pitted black olives, and 1/4 teaspoon black pepper until well blended. Makes 1/2 cup.
Lemon-Chive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup snipped fresh chives or 4 teaspoons crumbled freeze dried, and 2 teaspoons grated lemon zest until well blended. Makes 1/2 cup.
Dry Rubs for Corn
Chili-Cumin Rub: In a small bowl, stir together 2 1/2 teaspoons each chili powder and ground cumin and 1 teaspoon salt. Makes 2 tablespoons.
Ginger-Curry Rub: In a small bowl, stir together 4 teaspoons grated fresh ginger and 1 teaspoon each curry powder and salt. Makes 2 tablespoons.
Mixed-Herb Rub: In a small bowl, stir together 1 tablespoon each freshly chopped rosemary, sage, and thyme or 1 1/2 teaspoons each crumbled dried rosemary, sage, and thyme. Makes 3 tablespoons.
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