Roasted corn on the cob on a fire. Grilled corn with cheese

Oh, what a recipe I brought you today! The soul rejoices - he is so wonderful! The opening of the barbecue season this year (yeah, at the very end of the season, sorry for the tautology) was grilled corn. How incredibly delicious! I am writing - and my mouth involuntarily fills with saliva, and I want to repeat it right there, because it is so amazingly appetizing that you can generally eat one round the clock grilled corn(cooked on the grill). To do it is as simple as two and two, but in this simplicity something cosmically beautiful is hidden - free, smelling of smoke and forest, winds and steppes, seas and travel ... I immediately want stars in the open sky, songs by the fire, talk about most importantly, warm companies, long evenings ... In general, this magical grilled corn I tell you for sure!

Did you know that corn does not grow in the wild? Without a person, it cannot reproduce, because it sprouts only from seeds - if a corncob falls on the ground, most often it simply rots. To grow corn, you need to separate the kernels from the cob.

To cook grilled corn, no special products, no special skills, no professional tools are required. Fire, cornfield, some oil - and that's it, you can enjoy!

Ingredients:

15 ears of corn;

150 g butter;

5-6 garlic cloves;

2 large bunches of parsley and dill;

1/2 tsp rosemary;

salt, a mixture of peppers to taste.

We had 15 ears for five adults and a bunch of small children. Enough with difficulty - it cannot be said that they remained hungry, everyone ate thoroughly, but the next day they suffered indicatively that they did not eat at least a little more.

So, in the morning we get up early and send the children to the panshchina - to clean the corn. You can cook it on the grill in two ways - by wrapping it in foil or leaving the outer leaves, carefully removing the "hairs".

The first method, of course, is much simpler (and you can organize children to clean the corn with this option without any problems: explain to them how to leave the leaves by bending back, but it’s quite difficult to remove the “hairs”). The second is much more fragrant: the leaves give the corn an elusive specific flavor that cannot be compared with anything, you just have to try it. In addition, it should be understood that it is also more environmentally friendly - you will not leave behind used foil that will lie in the ground for many decades before it becomes something useful.

Put soft butter, salt, spices, garlic in a convenient bowl.

Grind with a blender until smooth.

How to lubricate each cob with the resulting oil.

Carefully wrap back in leaves or foil.

We leave to marinate for 2-5 hours, after which we cook on a grill set on a grill with hot coals.

Fry, turning occasionally, about 20 minutes. If the corn is not very young, increase the cooking time to 30 minutes.

Readiness can be checked by unrolling one cob and checking the softness of the grain at the base.

If desired, after the corn is ready, you can unfold it on one side and additionally grease with butter.

Yes, you can also serve with a piece of butter! Or without it - also unrealistically delicious!

Enjoy your meal!

P.S. A few years ago, my family and I vacationed in Cyprus. Among other memories, the taste of street food is clearly preserved - fried hot corn sold near our hotel. Since then, the Senior part has been asking us to cook "grilled corn like in Cyprus" - and it seems that now we finally succeeded!

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

Steps

in the husk

Choose the right corn. Try to find the freshest, freshest corn, preferably farm corn. Choose corn with bright green husks that are tightly attached to the corncob. The stems should be light yellow in color, and the ends are silky light brown. When you're at the market, don't be afraid to peel back some of the husk to reveal a few rows of beans. 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 the grill over medium-high heat, to about 175 - 200°C. If you have a brazier, spread the goal in an even layer and heat it until it becomes ashy.

When preheating a gas grill, turn on a high heat first, then reduce it to medium. So you get a guaranteed hot grill.

At this stage, you can soak the corn on the cob in cold water for 10-15 minutes to increase the juiciness of the corn and reduce the chance of it scorching. 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 30-60 minutes. Many people do not pay attention to this smell, and some even enjoy it.
Add oil and flavors (optional). It makes no difference when you add the spices, now, or when the corn is ready. If you choose the first option, pull back the husk so that the grains are visible. Using a pastry brush, brush the grains with room temperature olive oil, season them with salt, pepper and/or herbs, or (). Stretch the husk back over the grains.

Grill corn. Tie the cob with string or a loose stigma to keep the husk from falling apart. Place the prepared corncobs on the oiled grate of a preheated grill, either directly over the coals to speed up the cooking process, or high enough above the coals to avoid burning the cobs. Cover the grill and cook the corn for 15-20 minutes, turning every 5 minutes or so. Check the doneness of the corn after the husks begin to show charred marks from the corn kernels, and the husk itself begins to fall off from above. If the kernels are not yet soft when pierced with a fork, you can leave the cob on the grill until the husk is charred.

Serve. Use tongs or oven mitts to remove the corn from the heat. Cover both hands with a towel or oven mitts, hold one end of the corn on the cob, and peel the husk from top to bottom. Serve the corn hot.
- Be careful as the corn inside the husk can be very hot.
- If you haven't seasoned the corn ahead of time, put butter, salt, and pepper on the table.
- If there is some ash on the corn, just rinse it in warm water.

In food foil

This recipe is suitable for roasting large amounts of corn. Food foil will keep the corn hot for a long time. If you're hosting a big party, bake the corn in foil first, don't unwrap it, grill the rest of the food you planned to grill.

Soak corn (optional). Some cooks like to soak corn before grilling. If you decide to soak the corn, submerge the entire ear of corn in a pot or bowl of cold water for 15 to 20 minutes. This allows the corn kernels to absorb extra moisture, making them juicy. After soaking, remove them from the water and blot 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 your corn by turning it regularly. Corn kernels will become bright, then darken, caramelizing. The corn is ready when it has lots of light brown spots, but will be yellow overall.

Flavored Oil Recipes

BBQ oil. For a delicious variation on regular butter, try barbecue butter to serve alongside grilled corn. This will add extra flavor to the grilled corn and impress your guests. You will need:
- 2 tablespoons rapeseed oil
- 1/2 small red onion finely chopped
- 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 the oil to a medium saucepan and heat it over high heat. When the oil is hot, add the chopped onion and garlic and sauté until soft, 2-3 minutes. Add all the spices to the pot and stir. Add water to the pot and continue to boil for a minute or two until the mixture thickens. Remove the saucepan from the heat.
- Whisk the butter, Worcestershire sauce and spice mixture in a food processor 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 aromas to unfold. Remove from refrigerator ten minutes before serving.
Garlic oil. Garlic and oil 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 minced garlic cloves
- 1/2 teaspoon salt

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 will be very useful for us to include fried corn in the menu a couple of times a week.

First, let's decide which cobs to choose. Note:

hairs - stigmas on the cob are not overdried, hard, but soft, silky;
the leaves are not dry and yellowish-brown, but green, soft;
the cut of the cob is not dried up, 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.

Roast in the leaves

Many of this wonderful cereal, but it is much easier to cook grilled corn, we will give a recipe from the “it doesn’t get any easier” series. 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.

Cooking

To make our side dish juicy and delicate in taste, remove 1-2 top leaves from the cobs and put 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, pick off the hairs. Mix the softened butter with salt and pepper and apply this mixture to the corn with a silicone brush. Next, we also carefully bend the leaves back to the cob and fix with chef's twine. We put the cobs on a heated grill and cook for 4-5 minutes on each of the 4 sides, carefully (hot!) Turning over. Grilled corn is ready after 20-25 minutes. We remove the leaves and serve with meat, salads or "green" butter.

Grilled corn in foil is no less easy to prepare. This method is used when corn was bought without leaves or they could not be removed carefully. Such a side dish is also juicy and very pleasant, like grilled corn in leaves, we will tell you how to cook this dish.

Corn in foil

Ingredients:

Cooking

We will prepare 4-5 sheets of foil of such a size that the cob can be wrapped twice. Soak the cobs, cleaned of leaves and hairs, in cold water for half an hour or so. Let's discuss them. Grind garlic with salt and pepper in a mortar until a homogeneous slurry, pour oil, strain in half an hour. Lubricate the foil and cobs well with this oil. Let's put each cob on its own sheet and fold it like a candy or just neat bundles. Fry the corn on the grill 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.

In contact with

Push class

In the midst of summer picnics, you want to cook something special. If you've never experimented with grilled corn recipes, it's time to start. Fragrant cobs will be an excellent addition to meat, vegetables.

It is very easy to make a field beauty edible, but still there are nuances. Cobs are not cleaned before baking, but the stigmas must be removed. We leave a dense layer of leaves on the corn and soak in water for 15-20 minutes. The product will be saturated with moisture and cook faster.

4 ears of corn;
50-100 g butter;
salt pepper;
onion garlic;
sprigs of herbs to taste.

We take the cobs out of the water, turn off the leaves, but do not tear them off. Lubricate the corn with oil, salt, pepper, lay the onion, garlic, sprigs of herbs in an arbitrary amount. Now close the leaves.

We spread the cobs on the coals, let them char from different sides. We move closer to the edge, cover with foil or a lid, leave for 20 minutes. We take out the corn, clean it, pour over with oil and serve.

Someone, but the Mexicans know exactly how to cook grilled corn, because it is the main product of their national cuisine. Chili is traditionally added to the cobs, which gives the dish a piquancy. The flavor bouquet is harmoniously complemented by cumin and cilantro. It's worth a try!

Ingredients:

6 cobs;
350-400 g butter;
2 tsp. cumin, salt and black pepper;
2 tbsp. l. Chile;
fresh cilantro (a bunch or less)

Combine all ingredients except corn in a blender bowl and turn into a paste. Rub the cobs with half of the mixture and send them to the hot grill. Serve the finished dish with the rest of the spicy mixture.

For this grilled corn, we also need a frying pan and foil. You can take any cheese, but Feta is more suitable. Substitutes - cheese, mozzarella and other brine varieties. If you have leftover cheese, cook in foil and on a wire rack.

From the products we take:

6 cobs;
1-2 tbsp. l. olive oil (or other vegetable);
1 tsp black pepper;
70 g soft butter;
a couple of slices of bacon;
100-150 g pickled cheese.

Heat up the grill to maximum. Remove the leaves from the corn, coat it with vegetable oil, pepper. Now you need to wrap each cob in one layer of foil and fry on the grill for a few minutes on each side. The whole process takes about half an hour.

While the corn is cooking, fry the bacon separately in a pan. Put the strips on a towel to remove excess fat. Next, finely chop them and mix with butter, grind the cheese into a large dish. Let the cooked cobs cool slightly, brush with the butter-bacon mixture, sprinkle with cheese and serve.

This recipe for grilled corn on the grill will appeal to lovers of spicy dishes. Soy sauce in the company with chili and garlic gives a pleasantly burning aftertaste. It is better to serve cobs with a neutral side dish and vegetable salad.

We take the following products:

6 cobs;
4-5 garlic cloves;
1 st. l. chili (sauce or a little less dry powder);
3-4 st. l. soy sauce.

Grind garlic in a small container, add chili and soy sauce, mix everything. We spread the cobs on the grill and in the process of cooking we grease them with the resulting mixture with a brush. As soon as the grains become soft, you can serve.

This recipe is amazing with the addition of honey oil. It can be prepared a couple of days before the picnic. We take honey with a mild taste - from linden or acacia, but another is acceptable. Aromatic and spicy mixture is also suitable as a spread on bread for vegetables.

We take the following ingredients:

8 cobs;
a pack of butter (200 gr);
1.5 st. l. dry chili and honey;
tsp oregano and ground cumin;
0.5 tsp salt, garlic and onion powder.

3 art. l. Melt butter, but do not remove from heat. Add chili and cumin to it, simmer for a few more seconds, cool to 50 degrees. Pour honey into the mass, add oregano, garlic and onion powder, salt, mix until smooth. We combine the resulting mixture with the remaining oil, mix everything again, form a bar or sausage, wrap it in a film, send it to the refrigerator.

To make grilled corn, we cook a barbecue with a medium temperature. We spread the cobs on the grill and fry until charred spots for 10 minutes on each side. Serve with honey oil.

To make it easier to turn the corn, insert a wooden stick into each ear from below. Do not be afraid to change the recipes for preparing summer treats to your taste, increasing or decreasing the amount of spices and salt. Basil, wine vinegar, Spanish paprika, cayenne pepper can be added to sauces.

In contact with

Cooking corn is very easy, but there are still some nuances. No need to peel corn for baking. Instead, leave a thick layer of leaves on the cobs and soak them in cold water for 15 minutes. The extra moisture will allow you to steam it later. After 15 minutes, remove the cobs, unscrew the leaves like a banana peel, but do not cut off. Brush the cob with oil, sprinkle with salt and pepper, add garlic or onion and sprigs of herbs, cover again with leaves. Then put to cook on the coals and let the leaves char on all sides, then slide to the edge, cover with a lid or foil, and hold for another 15 minutes until it reaches the end. Then gently peel the corn and brush with butter. This is the easiest recipe for grilled corn, other, more interesting options are described below.

Grilled corn with garlic and green onions

Ingredients:

2 medium garlic cloves, finely minced
4 tbsp olive oil
8 ears of corn
1/4 cup finely chopped green onion

Preparation: grate corn with garlic, salt, spices. Wrap in foil, put on the grill and bake until done. Then open the foil, drizzle or brush the corn with olive oil and place on the grill for another 15-20 minutes. Serve sprinkled generously with green onions.

Grilled corn with smoked cheese

Ingredients:
2 ears of corn
olive oil - 1 tbsp. l.
smoked cheese - 50 g
garlic - 3 cloves
butter - 30 g
basil - a few leaves

Preparation: peel the corn from the leaves, wash, dry. Grease the cobs with olive oil, put on the grill (pan). Fry the cobs, constantly turning, for about 15 minutes. Put slices of smoked cheese, softened butter, and peeled garlic into a blender. Grind everything to a homogeneous consistency. Chop the basil with a knife. Remove cobs from grill, brush immediately with cheese mixture, basil and serve.

Corn with spicy butter

Ingredients:
8 tbsp butter
2 fresh hot peppers
4 ears of corn

Preparation: lower the corn into a container of water so that it is completely covered (for 15-20 minutes). Heat up the grill. Cook corn until done. While the corn is grilling, remove the seeds from the peppers, cut into cubes and mix with soft butter (you can use a blender). Serve cooked corn with hot butter.

Mexican grilled corn

Ingredients:
400 g butter
1 bunch fresh cilantro
2 tbsp chili powder
2 tsp cumin
2 tsp salt
2 tsp ground black pepper
6 ears of corn

Preparation: mix oil, salt, cumin, hot peppers, black pepper and cilantro in a blender until smooth. Separate half of the mixture, grease the corn with it and send to the grill. Serve the cooked corn with the remaining half of the spiced butter.

Honey Spicy Corn

Ingredients:
2 canned hot peppers
half a cup of melted butter
1/3 cup mild-scented honey (lime, acacia, meadow)
1 minced garlic clove
1/2 teaspoon salt
8 ears of corn

Preparation: Preheat the grill and cook the peeled corn on it for about 15 minutes. While it is cooking, mix together oil, peppers, honey, salt and garlic until smooth. Remove corn, brush with oil mixture and return to grill. Cook for 5 minutes until light brown.

Corn with parmesan and basil sauce

Ingredients:
4 heads of corn with leaves
grated parmesan
For sauce:
2 cups basil leaves
1 small head of shallot
Olive oil - ½ cup
2 tbsp wine vinegar
garlic - 1 clove
salt pepper

Preparation: to prepare the sauce, combine all the ingredients in a food processor, salt and pepper to taste. Dip the corn into a container of water so that it is completely covered (for 15-20 minutes). Heat up the grill. Cook corn until done. Then, using a brush, coat the corn with the basil sauce and sprinkle with Parmesan.

Grilled corn with bacon and cheese

Ingredients:
6 ears of corn
1 tbsp olive oil
1 tsp black pepper
3 tbsp softened butter
2 slices of bacon
120 g Feta cheese

Preparation: Preheat grill to high. Peel the corn on the cob and brush with olive oil. Next, sprinkle the cobs with black pepper. Then wrap each corn in aluminum foil so that it covers the cob in one layer. Grill like this for five minutes on each side. In total, this process should take you about 30 minutes.

While roasting the cobs, cook the bacon strips in a skillet over low heat. Place the cooked bacon on paper towels to drain the grease. After that cut it into small pieces. Mix softened butter and bacon in a bowl. Shred the cheese on a large platter.
When the corn is cooked, let it cool for five minutes. Next, brush the cobs with the bacon and butter mixture, then sprinkle with the shredded cheese.

Corn in soy sauce

Ingredients:
6 ears of corn
4 tbsp soy sauce
1 tbsp chili sauce
4 garlic cloves

Preparation: Mix soy sauce, chili sauce and garlic in a small bowl, passing it through a crush. Mix the contents of the dish well. Next, lay the cobs on the grill and cook for 10-15 minutes, turning them over. Then intensively grease the corn mixture with a special culinary brush. Turn the cobs every 3-4 minutes and grease them from different sides. Readiness of corn can be determined by the softness of the grains. After that, serve the dish hot to the table.

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