Grilled Corn – Two Ways

I have another easy side dish for you, grilled corn, two ways. ‘Tis the season to be outside in the beautiful weather grilling on the open flames. So much so, that Real Women Cook™ just had their first cooking class with Now You’re Cooking Culinary Studio called Grillin’ Girls.

To build on the class I wanted to put a recipe out there that i think is easy to grill, not your typical way of grilling corn, and is a crowd pleaser. The first mixture (and my go-to mixture) is a smokey, creamy, cheesy way to add some spice to your corn. This mixture will give your corn a southern feel; warm and smokey from the paprika and Cajun spices. My second mixture is simple and fresh. It is fresh herbs and butter with a touch of lemon juice; perfect for a hot summer day or a crisp spring evening. Really the possibilities are endless.

Ingredients:

Note: all measurements are per ear of corn, multiply by the amount of corn you are preparing.

Smokey Cheese Mixture:

  • 1 Tbs. of mayonnaise
  • 1 Tbs. of parmesan
  • 1/4 tsp. of smoked paprika
  • 1/8 tsp. of garlic powder (or as I did, a few shakes)
  • 1/4 tsp. of Cajun seasoning (optional)
  • Salt and Pepper to taste

Herb Butter Mixture:

  • 1/2 Tbs. room temp. butter
  • 1/4 tsp. of fresh lemon juice (I didn’t measure just put a quick squeeze in)
  • 1/4 tsp. each of fresh thyme, tarragon, and chives
  • Salt and Pepper to taste

 

Directions:

  1. Preheat grill, once heated and cleaned, put on Medium-Low.
  2. Peel outer few corn husk leaves and discard.
  3. Peel corn husk down, but do not remove completely. Remove corn silks and discard.
  4. Rub with desired flavoring, either herb butter or smokey cheese mixture.
  5. Place husk leaves back up, covering the mixture. Trim any long leafy parts that may catch on fire.
  6. Place on grill and rotate occasionally. Grill for 20-25 minutes. Keep an eye on them, the husks can catch on fire. If this happens, don’t worry just blow it out.
  7. Remove husks and place on grill for 5-7 minutes to get a nice grilled char (I forgot to do this for my pictures). Keep an eye on them as they can char fast.
  8. Eat and enjoy warm.
Herb butter mixture.
Smokey cheese mixture.

 

You really have to watch them on the grill, if the husks are dry they can catch on fire. Turn every 7 mins or so to cook evenly.  By leaving the husks on, you are trapping in the moisture, helping cook the corn with out drying it out. If you don’t want to leave the husks on, just wrap them in tin foil. We ate them with some cheddar-wurst.

 

What do you like to grill? Share in the comments below.

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