Bacon Wrapped Corn on the Cob
8 large ears sweet corn
8 slices bacon
2 tablespoons chili powder
Wrap each ear of corn with a slice of bacon. Place each one on a
piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap
securely, twisting the ends to make handles. Place uncovered over
medium-hot grill for 20 minutes or until corn is tender and bacon is
cooked, turning once.
Grilled Corn on the Cob With Herbs
6 fresh ears yellow and/or white sweet corn ; (with husks)
6 tablespoons butter or margarine ; softened
36 sprigs or leaves of cilantro or basil
100 -percent cotton kitchen string
Lime ; or lemon juice
1. Carefully peel back corn husks, but do not remove. Remove and discard the silks. Gently rinse corn. Pat dry. Spread softened butter or margarine evenly over each ear of corn. Space 6 herb sprigs or leaves evenly around cob, gently pressing herbs into butter. Carefully fold husks back around tops of cobs. Tie husk tops with kitchen string.
2. Grill corn on the rack of a covered grill directly over medium coals for 25 to 30 minutes, until kernels are tender, turning and rearranging with long-handled tongs three times. Or, grill corn indirectly on the rack of a covered grill, arranging coals around the edge of the grill. Place corn on the rack above the cneter of the grill, and cook 25 to 30 minutes, until kernels are tender, turning and rearranging three times.
3. To serve, remove the string from corn. Peel back husks. If desired, squeeze lime juice over cilantro corn or lemon juice over basil corn. Makes 6 servings.
Milk Boiled Sweet Corn on the Cob
6-8 ears corn, husks and silk removed
1 1/4 cups milk
2 teaspoons salt
1/3 cup sugar
1/4 cup butter
1. Fill a large stock pot (about an 8-quart) half full with water.
2. Add in the milk, salt, sugar and butter.
3. Bring to a boil, then add in the corn cobs.
4. Reduce heat to a simmer, and allow corn to cook for 8-12 minutes, or until tender, depending on size of corn (try not to over cook the corn as it will become tough!).
Roasted Corn With Garlic & Basil Butter
Garlic and Basil Butter (see below)
6 ears of corn, fresh, with husk
Remove the husks from the corn, reserving a few of the dark leaves. Pull back, but do not remove, the pale green inner leaves. Remove and discard all of the corn silk. Rub the corn completely with the roasted garlic and basil butter. Pull the still attached leaves back up and around the corn. Cut one of the longer dark green leaves into long, thin, 1/4-inch wide strips. Tie the strips around the top of the corn to hold the husks in place. Place the corn on the grill side that is opposite of the coals. Cover the grill and cook until the corn is tender and the husks have turned brown, about 45 minutes to 1 hour. Serve hot with the garlic and basil butter on the side.
Garlic & Basil Butter --
1 garlic clove (or more to taste)
1/4 lb unsalted butter, softened
1 tbsp loosely packed basil leaves, to taste, chopped fine
1/2 tsp salt, to taste
1/4 tsp freshly cracked black pepper, to taste
Prepare the roasted garlic by baking whole cloves with the top sliced off. Drizzle with olive oil, wrap in aluminum foil and bake at 350* until softened, about a half-hour. When cool enough to handle, remove the roasted garlic pulp to a bowl. Mash the roasted garlic into a paste before combining it with the butter, basil, salt, and pepper. Mix well to thoroughly combine. The butter is ready to use right away or wrap and seal it tightly before refrigerating or freezing.
