Grilled Corn Three Ways Recipe
What’s better than grilled corn on the cob? Grilled corn with a selection of three different savoury toppings, of course! If your hosting, offer all three seasonings from William Sonoma and let guests dress their corn as they please.
Photo Willian Sonoma
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What you will need:
For the herb and Parmesan topping:
For the paprika butter:
For the cilantro and cotija cheese topping:
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Instructions:
Cut 4 pieces of butcher’s twine, each about 10 inches (25 cm) long, and place in a bowl of water.
Remove the tough outer husks from the corn and discard. Carefully pull back the tender inner husks, leaving them attached, and gather them at the stem end. Remove the twine from the water, tie the husks tightly with the twine and cut off the excess. Remove and discard the silks. Place the corn in a large bowl of water and soak for 10 minutes. This will help prevent the husks from burning during grilling.
Preheat a hot fire in a grill. Brush and oil the grill grates. Remove the corn from the water and pat dry with paper towels. Place the corn on the grill and cook, turning the ears about every 1 minute, until the kernels turn a shade darker and are lightly charred and tender, about 5 minutes total. Transfer the corn to a serving platter.
For the herb and Parmesan topping, spread 1 Tbs. butter on each ear. Sprinkle with salt and pepper, then with the parsley, oregano and Parmesan. Finish with a pinch of red pepper flakes.
For the paprika butter, spread 1 1/2 Tbs. butter on each ear. Sprinkle with the smoked paprika and flaky sea salt.
For the cilantro and cotija cheese topping, spread 1 Tbs. butter on each ear. Sprinkle with salt and pepper and the chili powder, then with the cilantro, parsley and cotija. Serves 4.
Cut 4 pieces of butcher’s twine, each about 10 inches (25 cm) long, and place in a bowl of water.
Remove the tough outer husks from the corn and discard. Carefully pull back the tender inner husks, leaving them attached, and gather them at the stem end. Remove the twine from the water, tie the husks tightly with the twine and cut off the excess. Remove and discard the silks. Place the corn in a large bowl of water and soak for 10 minutes. This will help prevent the husks from burning during grilling.
Preheat a hot fire in a grill. Brush and oil the grill grates. Remove the corn from the water and pat dry with paper towels. Place the corn on the grill and cook, turning the ears about every 1 minute, until the kernels turn a shade darker and are lightly charred and tender, about 5 minutes total. Transfer the corn to a serving platter.
For the herb and Parmesan topping, spread 1 Tbs. butter on each ear. Sprinkle with salt and pepper, then with the parsley, oregano and Parmesan. Finish with a pinch of red pepper flakes.
For the paprika butter, spread 1 1/2 Tbs. butter on each ear. Sprinkle with the smoked paprika and flaky sea salt.
For the cilantro and cotija cheese topping, spread 1 Tbs. butter on each ear. Sprinkle with salt and pepper and the chili powder, then with the cilantro, parsley and cotija. Serves 4.