Grilled corn or what to cook on a picnic. "naked" corn on the grill How to cook corn over a fire

Ecology of consumption. Corn lovers wait with bated breath for its appearance so that they can enjoy the best summer delicacy until they are completely satisfied...

Corn lovers wait with bated breath for its arrival so that they can enjoy the best summer delicacy until they are completely satisfied. As it turns out, corn can not only be boiled, but also cooked in the oven or on the grill. We've got 4 uniquely herbed grilled corn recipes you won't want to forget.

Spicy Grilled Corn

What we need:

• 6 heads of corn
• butter
• bunch of fresh cilantro
• 2 teaspoons salt
• 2 tbsp. spoons of chili powder
• 2 teaspoons cumin
• 2 teaspoons ground black pepper

Mix oil, cumin, pepper, chili cilantro and salt until smooth. Pour half the mixture and brush the corn on all sides with it. Place the corn (hulled and fiber removed) in a grill (or oven) preheated to medium temperature for 20-30 minutes. Turn the cobs occasionally to ensure the corn cooks evenly. After you serve the corn, you need to pour the rest of the spices over it.

Grilled corn with feta

What we need:

• 8 heads of corn
• 60 g butter
• 200 g feta
• ½ teaspoon salt
• bunch of fresh mint

How to grill corn:

Soften the butter and mix it with feta and finely chopped mint. Add salt. Place the corn in a grill (or oven) preheated to medium temperature for 20-30 minutes. Then transfer to a bowl with the prepared mixture and mix well.

Grilled Corn with Lime Butter

What we need:

• 4-6 heads of corn
• 2 tbsp. spoons of butter
• ¼ teaspoon grated lime zest
• 1 teaspoon lime juice
• ½ teaspoon salt
• ¼ teaspoon hot pepper

How to grill corn:

Preheat grill or oven. Wrap each cob in foil and place on a wire rack. You need to fry them for 10-15 minutes, turning them over. Then transfer to a plate while you prepare the butter. In a small bowl, combine softened butter, lime zest, lime juice, pepper and salt. Carefully unwrap the foil and serve immediately with butter.

Grilled honey corn

What we need:

• 8 heads of corn
• 8 tbsp. spoons of butter
• ½ teaspoon salt
• 2 tbsp. spoons of honey
• 2 tbsp. spoons of olive oil
• fresh parsley

How to grill corn:

In a small bowl, whisk together the butter, salt and honey while the grill is preheating. Lightly brush each cob with olive oil. Place them on the grill and, turning frequently, grill for 15-20 minutes. When the corn is ready, brush each cob with the honey mixture, place on a plate and sprinkle with herbs. If desired, can be served with an additional portion of butter. published

Roasted corn is a very tasty dish that is suitable for both a picnic and a home feast. Moreover, you can cook it even if you do not have whole cobs at your disposal, but only golden grains.

Recipes for cooking cobs in a frying pan

For cooking fried corn in a frying pan, the most suitable are young cobs - milk ones. They are very juicy and soft, and therefore have time to cook well without lengthy heat treatment. And forage varieties and “adult” cobs have much harder grain, which must be boiled or baked under a lid for a long time. When frying, such a product is likely to simply burn before it is fully cooked.

With butter

To prepare this dish you will need:

• 3 young cobs;
• 200 ml water;
• 45 g butter;
• a couple of tablespoons of olive oil;
• salt.

We clean the cobs from leaves and fibers, if necessary, cut each into two parts. Place in a frying pan and fry in olive oil for five minutes over high heat until the grains are well browned.

Important! To fry corn, you must use a frying pan with a thick bottom!

Reduce the gas supply, add water and continue cooking the corn until all the liquid has evaporated. Don’t forget to turn the heads of cabbage from time to time so that all the grains are stewed.
In a water bath, in a saucepan or in the microwave, melt the butter and add a little salt. Place the finished cobs on a plate and, using a pastry brush, evenly coat them with the dressing. Serve to the table immediately.

With bacon

Ingredients required for the dish:

• 3 cobs;
• 4 liters of water;
• 25 g butter;
• 100 g bacon;
• salt.

We free the cobs from leaves and fibers, put them in a saucepan, fill them with water, add salt and bring to a boil. As soon as the corn boils, reduce the heat and cook it for 20 minutes. After the specified time has passed, remove it from the pan and dry it.

Heat a frying pan, add a piece of butter and fry the corn on all sides until golden brown. Then add thin slices of bacon and fry for another 5-7 minutes - during this time the bacon will become crispy and the cobs will absorb its aroma. Serve the corn with fried bacon and toast.

With smoked cheese

To prepare grilled corn with smoked cheese, it is better to use a grill pan. Products:

• a pair of cobs;
• liter of milk;
• half a liter of water;
• a teaspoon of sugar;
• a tablespoon of olive oil;
• 3 cloves of garlic;
• 25 g butter;
• a few basil leaves.

We clean the cobs from leaves and fibers, rinse and place in a pan. Pour in milk, water, add sugar and cook the corn for 20 minutes. We take them out of the pan, coat them on all sides with olive oil and place them on the grill pan. Fry for 20 minutes, turning occasionally using tongs or two forks.

Place garlic, smoked cheese, basil and melted butter in a blender bowl. Beat the ingredients until smooth. Spread the prepared dressing over the hot corn and serve immediately.

Grilled Cob Recipes

This dish is an excellent option for a snack while relaxing in nature. Corn itself is an inexpensive and tasty product and is very easy to prepare. It can be grilled in the leaves, without them, or wrapped in foil.

Recommendation! If you are going to cook corn in leaves or foil, then the grill should be heated to a temperature of 180-200°C. In this case, initially the heat should be strong, after which it is reduced - thus, the grate will be heated as evenly as possible!

In the leaves

Ingredients to prepare:

• corn;
• olive oil;
• salt.

Before frying the cobs, it is advisable to soak them in water for at least a quarter of an hour. If they are cooked in leaves, and you are afraid that they will burn too much and spoil the taste of the dish, then the soaking time must be increased - at least up to half an hour.

We take the corn out of the water, turn off the leaves, season the grains with olive oil and sprinkle with salt.

On a note! You can use any marinade you like!

Wrap the leaves back and place the cobs on the hot grill. Fry for 15 minutes. During the entire cooking time, the corn must be turned several times so that the grains cook evenly.

On a note! A clear sign that the corn is ready is evenly charred leaves with clear marks from the grains!

In foil

As for cooking corn in foil, this method is good because it allows you to make the grains very juicy and tasty - being in the wrapper under the influence of high temperatures, the marinade will thoroughly saturate them and enrich them with its aromas. This method is most suitable for those cases when it is necessary to prepare several servings at once - for a large company, while the corn will be kept hot for a long time.

Dish ingredients:

• 4 cobs;
• 45-50 g butter;
• 130 g salted butter;
• a tablespoon of chili powder;
• juice of half a lemon.

Prepare the marinade: place softened butter, chili and lemon juice in a small bowl. Stir with a fork to combine the ingredients.

Before sending the cobs to the grill, we clean them of leaves and fibers and soak them in water for about 10 minutes. Then we coat them with marinade and wrap each one in a separate package, bending its ends, like a candy. Place the corn on the grill and fry for 20 minutes, remembering to turn over from time to time.

On a note! To understand that the corn is ready, you need to carefully unscrew the edge of the foil and pierce a few kernels with a fork. If they are soft enough and the juices come out clear, then the cobs are ready to serve!

Peeled cobs

It is necessary to fry corn in this way very carefully, as there is a fairly high risk of severely burning the grains. In addition, as a result, they are not as juicy as in previous versions, but at the same time they have a characteristic aroma - with smoke, and an appetizing caramel crust, which is formed due to the sugars present in corn.

Ingredients:

• corn cobs;
• half a liter of milk;
• half a liter of water;
• a tablespoon of sugar.

Combine milk with water and sugar in a bowl, put corn in it and leave for an hour. After the specified period of time has passed, take out the cobs and boil them for 10 minutes.

Set the grill to medium, and if you are grilling shelled corn for the first time, set it to low heat and lay out the vegetables. Fry until golden spots appear on the grains.

On a note! To prevent the cobs from burning and to have time to cook properly, it is advisable to place them on the upper level of the grill!

Popcorn

We will need the following ingredients:

• 4-5 cups corn kernels;
• 55 ml olive oil;
• 35 ml balsamic vinegar;
• a quarter of a teaspoon of black pepper powder;
• 4-5 stalks of green onions;
• a small bunch of basil;
• salt.

Prepare the marinade: mix balsamic, pepper, chopped onion and basil in a tray, add half a teaspoon of salt. Mix everything and add grains. Close the container with a lid and let the corn marinate. This will take about three hours.

After the specified time has passed, open the tray and mix the contents. We make six identical sheets of foil and place piles of grains between them. We tightly fold the edges of the sheets and pierce them through in several places with a wooden skewer. Place on a preheated grill. Cook at high temperature for five minutes, then open the grill lid and use mittens to shake the grains in the foil. Close the lid again and cook the corn for about 3-5 minutes. After the grains sizzle, pour them onto a dish and serve.

You can also cook fried corn kernels in a frying pan. All preparatory activities will be similar. As for frying itself, the grains should be kept in a frying pan with heated olive oil under a lid for a quarter of an hour. In this case, during the cooking process they must be turned over several times with a wooden spatula.

Cooking corn is very easy, but there are still some nuances. There is 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 tear them off. Brush the cob with oil, sprinkle with salt and pepper, add garlic or onion and sprigs of herbs, and cover again with leaves. Then place it on the coals for cooking and let the leaves char on all sides, then move it to the edge, cover it with a lid or foil, and keep it for another 15 minutes until it is completely cooked. Then carefully peel the corn and brush with butter. This is the simplest recipe for preparing grilled corn; other, more interesting options are described below.

Grilled corn with garlic and green onions

Ingredients:

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

Preparation: Rub the corn with garlic, salt and spices. Wrap in foil, place on the grill and bake until done. Then open the foil, drizzle or oil the corn with olive oil and grill for another 15-20 minutes. Serve generously sprinkled 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 leaves, wash and dry. Brush the cobs with olive oil and place on the grill (pan). Fry the cobs, turning constantly, for about 15 minutes. Place 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 the cobs from the grill, immediately brush with the cheese mixture and basil and serve.

Corn with spicy butter

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

Preparation: Place the corn in a container of water so that it is completely covered (for 15-20 minutes). Preheat the grill. Cook corn until tender. While the corn is baking on the grill, 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 pepper, black pepper and cilantro in a blender until smooth. Separate half the mixture, brush the corn with it, and place on the grill. Serve the finished corn with the remaining half of the spiced oil.

Honey spiced corn

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

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

Corn with Parmesan and Basil Sauce

Ingredients:
4 heads of corn with leaves
Grated Parmesan
For the sauce:
2 cups basil leaves
1 small shallot
Olive oil – ½ cup
2 tbsp. wine vinegar
garlic – 1 clove
salt pepper

Preparation: to prepare the sauce, combine all ingredients in a food processor, add salt and pepper to taste. Place the corn in a container of water so that it is completely covered (for 15-20 minutes). Preheat the grill. Cook corn until tender. Then use a brush to coat the corn with the basil sauce and sprinkle with Parmesan cheese.

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 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 to cover the cob in a single 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 frying pan over low heat. Place the cooked bacon on paper towels to drain the fat. After that, cut it into small pieces. Mix softened butter and bacon in a bowl. Grind cheese on a large platter.
Once the corn is cooked, let it cool for five minutes. Next, brush the cobs with the bacon and butter mixture and then sprinkle with shredded cheese.

Corn in soy sauce

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

Directions: Combine soy sauce, chili sauce and garlic in a small bowl using a masher. Mix the contents of the bowl thoroughly. Next, place the cobs on the grill and cook for 10-15 minutes, turning them over. Then intensively brush the mixture onto the corn using a special pastry brush. Turn the cobs over every 3-4 minutes and grease them on different sides. You can determine the readiness of the corn by the softness of the grains. After this, serve the dish hot.

#corn@cook_good
#vegetarian@cook_good

The young corn is ripe! Boiled cobs are sold on beaches, on the streets, and in subway passages. The smell makes your mouth water, and the kids demand to buy it.

Don't risk buying corn second hand. Better prepare it yourself. And we will tell you how to cook young corn quickly and tasty, and how else you can cook young corn cobs.

How to choose young corn cobs for cooking

• Tender and juicy corn is obtained only from cobs of milky ripeness. They can be distinguished by their light yellow or whitish grains. The brighter the grain on the cob, the riper it is. This corn will be hard and dry.
• The young grains are soft to the touch, but elastic. They do not seem dense, but as if filled with a thick liquid.
• Buy cobs that are covered with leaves on all sides. “Stripped” corn quickly dries out and loses its aroma and taste. Dried cobs can be identified by dents on the grains.

How to cook young corn

Remove the leaves from the cobs, leaving only one layer. Rinse them and place them in a saucepan and pour boiling water over them. If the cobs are longer than your palm, break them in half to ensure the corn cooks evenly.

If there are no leaves left on the cobs, you can cover the corn in the pan in several layers.

Bring corn to a boil and reduce heat. How long to cook young corn in a pan depends on the volume of the cob and the degree of ripeness of the grain. As a rule, 20-30 minutes of simmering over low heat is enough for young corn.

There is no need to salt the corn when cooking. It is better to do this either at the very end of cooking or when serving. But you can add a little sugar or butter to the water - this will make the taste of boiled corn even more delicate.

How to cook young corn if the cobs are overripe

To make overripe corn tender and soft, you will have to work a little more.

Completely free the cobs from the leaves, rinse and soak for 4-5 hours in a mixture of equal parts water and milk. Then pour regular boiling water over the cobs and simmer over low heat for 30-40 minutes. Salt the corn at the end of cooking. You can determine the readiness of boiled corn by piercing a few kernels with a fork.

If you don’t have time or patience, but have a microwave, you can cook young corn in a matter of minutes.

Young corn on the cob can not only be boiled, but also fried with oil and spices. Have you tried this deliciousness yet? Try it for sure! This will become your favorite picnic dish.

How to cook roasted baby corn, recipe

Ingredients:
Melted butter - 3 tbsp.
Chopped parsley - 1 tbsp.
Garlic - 1 clove
Honey - 1 tbsp. l.
Young corn - 3 cobs
Paprika - to taste.
Salt - to taste.

Free the corn from the rough outer leaves, rinse and boil in boiling water for 5-7 minutes.

Drain the water, remove the leaves from the cobs and cut them into 5 cm quarters.

Mix oil, salt, honey, chopped garlic and chopped parsley. Mix everything well. Brush the mixture onto the corn, place on the grill grate or in a cast iron skillet and cook over high heat for another 5 minutes until the kernels are lightly browned.

This way you can fry corn on the grill, in a frying pan or in the oven. Fry the corn in the oven for 10-15 minutes at 200 degrees.

Sprinkle the finished fried cobs with paprika and serve immediately.

Roasting corn on the cob on the grill or grill is an easy, tasty, and convenient way to cook baby corn. You can cook outdoors or at home on a grill pan.

The recipe is extremely simple and will require minimal effort from you. Corn cobs, previously soaked in water, are cooked in their own leaves over hot coals. Under the influence of heat, the water gradually evaporates and the corn is actually steamed. As a result, the corn is very juicy, tasty and tender.

Try it, maybe you will like this method too?!

To cook corn on the grill/barbecue, prepare the ingredients.

Soak the corn cobs in cold water for at least 15 minutes; you can soak them longer, but not more than 2 hours.

Place the prepared cobs on the grill or grill. If there are a lot of leaves on the cob, you can remove several layers, this will speed up cooking. I don't do this, preferring to simmer the corn over aromatic coals.

Roast the cobs for 20-30 minutes, turning occasionally. Cooking time largely depends on the temperature of the coals. I focus on the appearance of the leaves, the aroma and, of course, I try. When cooked, the corn exudes a delicious aroma, and the leaves on the cob turn yellow, dry out, and become toasted.

Remove the leaves from the finished corn.

Grilled corn is best served with a light creamy sauce that enhances its natural flavor, with slices of lemon or lime if desired. My favorite is mayonnaise sauce with a little or hot sauce added.

Grilled corn is ready. Bon appetit!