Corn on the cob is a cooking term for an ear of freshly picked maize. Grilled corn on the cob is made by boiling the corn until tender and then grilling them for a great flavor. The grill marks on the cob make it look appetizing and you can serve corn on the cob with pretty much any meat, fish or vegetarian dish.
This is one of the easiest grilled vegetable recipes to make and is great served with salt and a knob of butter. You will also need some small corn on the cob skewers so your delicious grilled corn on the cob can be picked up easily and savored.
Corn on the cob makes a fantastic side dish for all kinds of meat, poultry or fish main courses, especially when served nice and hot with butter and salt. Kids especially love corn, probably because of its natural sweetness, and also because of its appealing and bright color. The grownups also enjoy this wonderful and healthy vegetable. Corn promises plenty of nutrition, whether you are enjoying the white, yellow, purple, red or even blue varieties. Corn offers antioxidants which fight disease and strengthen the body. It is also a great source of fiber, especially the insoluble kind.
Corn on the cob is a lovely summertime treat, and freshly picked corn on the cob is sure to make your mouth water. This vegetable grows in ‘ears’ which are covered in rows of kernels. The kernels are protected by ‘corn silk’ which are silky threads, and then you have a husk surrounding the ear of corn to protect it. This vegetable was known as ‘zea mays’ or maize to the Native Americans. You can get it in markets all year round, but try to get the locally grown varieties during the summer months. These are not only the cheapest but also the freshest and best-tasting.
If you usually smother your vegetables with herbs, spices, dressings or sauces, then you might like to try them ‘au natural’ just so you can savor their natural flavor. This is certainly the case with corn, and even though many people enjoy adding copious amounts of salt and butter, corn has a naturally sweet and special flavor, and it can be enjoyed without much, if any, dressing or sauce. Add a side dish of corn on the cob to any dish to finish it off beautifully, round it out and make a complete meal for the whole family to enjoy.
Corn on the cob served just as it is or with some butter, oil or anything else you enjoy, is always delicious. Something else you can do is strip off the kernels and sauté them with onions and green chilies, or use cooked corn to make a salad by adding tomatoes, bell pepper, kidney beans and quinoa. Adding corn kernels to soup, chowder or chili enhances the hearty aspect of the soup and also its nutritional values. All you need to make the following recipe is corn and vegetable oil spray, so you already know it is going to be very easy!
- Fresh ears of corn
- Vegetable oil spray
- Soak some cooking string in water for half an hour.
- Bring a big pan of water to a boil.
- Remove the silk and husk from the corn ears and keep the husk.
- Add them to the boiling water and boil them for about 3 minutes or until tender.
- Take the corn out of the water and coat it in cooking spray.
- Wrap it in some of the removed husk but don't get any silk on the corn.
- Tie the husk with the string.
- Grill the corn on a hot grill until it is hot and there are grill marks on it.
- (Makes As Many As You Like)
A Picture of a corn on the cob grilled to perfection – our grilled corn on the cob recipe is as easy as they come simple yet also good. For a more lengthy recipe with a slightly different twist see our How to Grill Corn on the Cob recipe and article. The above recipe shows you how to cook corn on the cob quickly and easily, and this is the perfect way to prepare fresh-picked corn on the cob to bring out its natural sweetness and lovely, distinctive flavor. Grownups and kids alike will go wild for this delicious barbequed corn on the cob.
One Response to Grilled Corn on the Cob
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40258 Views)
- One of the Best Recipes for Grilled Eggplant (16147 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11287 Views)
- Grilled Vegetable Kabobs (9251 Views)
- Herb Marinated Pork Kabobs with Vegetables (9225 Views)
- Kiwi Apple Mocktail (8569 Views)
- White Wine Marinated Chicken Breasts (8268 Views)
- Grilled Vegetable Lasagna Recipe (7979 Views)
- Easy Grilled Chinese Vegetables Packets (7555 Views)
- Portabella Mushroom Burger Recipe (7090 Views)