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Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Preheat a grill to medium high heat, or around 375 to 450°F. Place the corn on foil and season. Rub it with olive oil, cover with salt and pepper, and then place a few pats of butter on top. Wrap the corn in foil loosely. Poke a few holes in the aluminum foil to allow air to escape.
Cooking corn on the cob on the grill gives the sweet summer vegetable a hint of smoky flavor that pairs perfectly with burgers, beans, ribs, salmon, and of course, the great outdoors. We'll show you how to grill corn on the cob three easy ways and share favorite recipes to try.
We tested eight popular methods for grilling fresh summer corn and found two that are worth your time.
Grilling the Corn. Now it’s time to grill the corn! Preheat your grill to medium-high heat (about 400-450°F). Place the corn directly on the grill grates and cook for 10-15 minutes, or until the kernels are tender and slightly charred. Turn the corn occasionally to ensure even cooking.
You can grill it in the husk, out of the husk, over direct heat, or on a covered grill—each way of grilling corn will produce slightly different results (and it all depends on your preference). Our method for grilling corn on the cob is a hybrid approach—with some husks peeled and some left on. It’s quick, easy, and comes out perfect every time.
Grill the corn. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks are have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool the corn.