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Robbie's Grilled Corn on the Cob Recipes

Robbie's Grilled Corn on the Cob Recipes
Julie wanted to know how to grill corn on the cob. It is another topic in our family that has had much discussion. Everyone has an opinion and feeling about which method is best. You will need to decide for yourself. Many don't want to mess with taking the husks and silks off after the corn is cooked. They far prefer the foil packet method. Direct or indirect heat is also a personal preference. Some prefer the indirect heat simply because it does not require any turning. However it is prepared, fresh corn on the cob is a favorite during the summer and it always is devoured.
Robbie IN

Grilled Corn on the Cob - Husks On Recipe

Corn on the cob
Butter or your favorite butter sauce when corn is done
Salt and Pepper to taste

Prepare your grill, gas or charcoal, with direct, high heat, about 550F. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.)
The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.
Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.
Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.
Serve with butter or your favorite butter sauce. Sprinkle with salt and pepper to taste. You can also sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.
Robbie IN


Grilled Corn on the Cob - Foil Packets Recipe

6 ears of fresh corn (husks and silks removed)
Heavy duty Foil

Butter Sauce - Optional
1/3 c. butter
3 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. lemon pepper

Place each ear of corn on a 12 x 9 inch piece of heavy duty foil. Drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes. Makes 6 servings. - Open packets careful to avoid being burned by the steam.
Robbie IN


Grilled Corn on the Cob - Foil Packets Recipe #2 Recipe

6 Ears of fresh corn - husks and silks removed

Put 1 cleaned piece of corn each on heavy duty foil with 1 tbsp water and brush corn with melted butter. Wrap very tightly so it will not leak.
The trick now is to put on a Grill on medium heat with the cover down over INDIRECT HEAT for about 45 minutes. By putting on indirect heat, there is no need to turn the corn as it will not burn.
Robbie IN

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