BEST GRILLED CORN ON THE COB RECIPE - HOW TO COOK CORN ON ...
When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, this is the easiest and best way to grill corn with or without the husk.
Provided by Lauren Miyashiro
Categories side dish
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.) Add corn and cook, turning often, until charred all over, about 10 minutes.
- Spread butter over warm corn and season with salt.
Nutrition Facts : Calories 190 calories
GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN ...
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you’re grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you’d like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.
Provided by Yotam Ottolenghi
Total Time 50 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
- Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
- As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
- In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
- Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
- Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don’t worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
- Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren’t finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
- Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.
More about "grilled sweet corn recipes recipes"
GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN ...
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you’re grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you’d like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.
See details
BEST GRILLED CORN ON THE COB RECIPE - HOW TO COOK CORN ON ...
When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, this is the easiest and best way to grill corn with or without the husk.
From delish.com
Reviews 4.7
Total Time 15 minutes
Category side dish
Calories 190 calories per serving
From delish.com
Reviews 4.7
Total Time 15 minutes
Category side dish
Calories 190 calories per serving
- Spread butter over warm corn and season with salt.
See details
GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN ...
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you’re grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you’d like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.
See details
GRILLED CORN ON THE COB - ALLRECIPES
However, we had a large batch of sweet corn, some of which we grilled following this recipe and the rest that didn't fit on the grill, we boiled for 3-5 min. in the traditional way. We found that the same sweet corn …
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GRILLED MEXICAN STREET CORN (ELOTE) RECIPE - SIMPLY RECIPES
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