Grilled corn or what to cook on a picnic. How to cook delicious corn on the grill: a selection of original recipes for summer treats Corn baked in foil on the grill

One of my favorite dishes for a picnic or outdoor recreation is charcoal-baked corn with cheese. The dish is simple, satisfying, tasty and, what is important when relaxing in nature, is prepared with virtually no participation from you, allowing you to do what nature trips are actually for - relax!

Corn baked on coals turns out to be very juicy, and the creamy, sticky crust of melted cheese only emphasizes the natural beauty and delicate taste of the dish. Of course, if you want, you can always add a literal “spice” by sprinkling some chili peppers on the cobs or adding some grated lime zest.

Prepare your ingredients. There are a little more ingredients and work than when preparing, but the taste is worth it.

You can use any delicious cheese durum varieties and the simplest mayonnaise. Chili and lime zest - optional. You will also need a few pieces of foil to wrap the cobs.

Soak the corn cobs in water for 15-30 minutes.

Lightly squeeze out the water to stop it dripping off the cobs, and wrap each ear of corn in foil.

Place the cobs on the hot coals and relax!

In such a cocoon made of foil and its own wet leaves, the corn will simmer and bake as if steamed. It's difficult to dry it out. I once left the corn on the coals for almost an hour, and after that time it was still juicy and deliciously tender.

Of course, my experience, albeit positive, should not be taken as a basis; after 25–30 minutes, open one of the “cocoons” and check the readiness of the cobs. The degree of readiness can be influenced by both the size of the cobs and the temperature of the coals and the environment. Cooking time may vary slightly each time.

Unwrap the finished corn cobs.

Pull the leaves to the base of the cob, but do not cut them off, but twist them or, for example, braid them. This “braid” makes it convenient to hold hot corn while eating.

Now roll the cobs one by one in mayonnaise and then in grated cheese. If desired, top with a few pinches of lime zest and crushed chili pepper.

From the heat of the corn, the cheese will begin to melt and form an appetizing, sticky crust on the surface of the cobs.

Corn baked on coals with cheese is ready. You can serve.

Oh, what a recipe I brought you today! The soul rejoices - he is so wonderful! The opening of this year’s kebab season (yup, at the very end of the season, forgive the tautology) was grilled corn. How incredibly delicious it is! As I write, my mouth involuntarily fills with saliva, and I want to repeat it right away, because it’s so amazingly appetizing that you can even eat one thing around the clock grilled corn(cooked on the grill). Making it is as simple as twice two, but in this simplicity something cosmically beautiful is hidden - free, smelling of smoke and forest, winds and steppes, seas and travel... I immediately want stars in the open sky, songs around the fire, conversations about most importantly, warm company, long evenings... In general, this magical grilled corn, I’m telling you for sure!

Did you know that corn does not grow in the wild? Without humans, it cannot reproduce, because it sprouts only from seeds - if an ear of corn falls on the ground, most often it simply rots. In order for corn to grow, the kernels must be separated from the cob.

To grill corn, no special products, no special skills, no professional devices are required. Fire, cornfield, a little oil - and that's it, enjoy!

Ingredients:

15 ears of corn;

150 g butter;

5-6 cloves of garlic;

2 large bunches of parsley and dill;

1/2 tsp. rosemary;

salt, pepper mixture to taste.

We had 15 cobs for five adults and a bunch of small children. It was enough with difficulty - it cannot be said that we remained hungry, everyone ate thoroughly, but the next day they suffered significantly because they did not eat at least a little more.

So, in the morning we get up early and send the children to their chores - to peel corn. You can cook it on the grill in two ways - by wrapping it in foil or leaving the outer leaves, carefully removing the “hairs”.

The first method, of course, is much simpler (and you can organize children to peel corn with this option without any problems: explaining to them how to leave the leaves by bending them back, but removing the “hairs” is quite difficult). The second is much more aromatic: the leaves give the corn an elusive specific taste that cannot be compared with anything else, you just have to try it. In addition, you should understand that it is also more environmentally friendly - you will not leave behind used foil, which will lie in the ground for many decades before becoming something useful.

Place soft butter, salt, spices, and garlic in a convenient bowl.

Grind with a blender until smooth.

Lubricate each cob thoroughly with the resulting oil.

Carefully wrap it back in leaves or foil.

We leave to marinate for 2-5 hours, after which we cook on a grill mounted on a grill with hot coals.

Fry, turning occasionally, for about 20 minutes. If the corn is not very young, increase the cooking time to 30 minutes.

You can check readiness by unrolling one cob and checking the softness of the kernel at the base.

If desired, after the corn is ready, you can unfold it on one side and additionally grease it butter.

And you can also serve it with a piece of butter! Or without it - also incredibly tasty!

Bon appetit!

P.S. A few years ago, my family and I were on holiday in Cyprus. Among other memories, the taste of street food was clearly preserved - toasted hot corn sold near our hotel. Since then, the Elder asked me to cook “grilled corn like in Cyprus” - and it seems that now we have finally succeeded!

Delicious corn on the cob, is always associated with summer and warmth. Everyone loves this summer delicacy. We are used to simply boiling corn on the cob in water, but there are other methods for preparing them. Corn can not only just be boiled, but also baked and even grilled..

Corn in different countries prepared differently. In some countries I simply boil it and sprinkle it with salt, in others they eat it with butter or with the addition of various spices. We will introduce you a selection of different recipes for cooking corn on the cob. Try each of them and choose the one you like best.

Corn on the cob boiled in water

This is the most common and familiar method of cooking corn. We have been accustomed to this kind of corn since childhood.

This is the kind of corn we all buy during our holidays at sea. My children love it very much, and we cook it this way from the very first to the very last ears of the season.

To prepare boiled corn you will need:

• Corn on the cob;
• Leaves from cobs;
• Corn silk;
• Salt - to taste;
• Sugar - to taste;
• Water.

Let's start cooking:

1. The preparation is very simple and does not require any skills at all.
2. Remove the leaves from the corn that wrap around the cobs. Remove the corn silk from the top. Break off the top tip, which has very small and unformed grains.
3. Take a pan that is the right size for you to cook depending on the amount of corn.
4. Place the leaves that you removed from it on the bottom of the pan; they should completely cover the bottom. Place stigmas from 2-3 cobs on the bottom.
5. Then fold the cobs, placing them tightly.
6. Then cover the cobs with the same leaves on top.
7. Fill the cobs with water until it covers them completely. They may float, it's not scary, then they will sink as they cook.
8. Place the pan on the stove.
9. Salt it to your taste. You don’t have to add salt if you like to add it on top later.
10. Add a little sugar, just a little is needed. For example, for 5 liters of water you need to put 1 tablespoon.
11. From the moment it boils, it must be cooked for 2-3 hours; the cooking time depends on its quantity and type.
12. To check for doneness, use a fork to pick out a couple of grains and taste them, they should be ready.
13. Remove the cooked corn from the water. If you do not eat it right away, it is better to leave it in water, so it will remain juicy.

Bon appetit!

Mexican corn cobs on charcoal

A great method for cooking corn outdoors or just during summer outdoor gatherings in the yard. This kind of corn can be cooked after you have already cooked shish kebab or other dishes over a fire; you don’t need fire for cooking, you just need hot coals.

Cooking it will take almost no time, it cooks completely independently and without supervision, and you can communicate with family or friends while it is being prepared. The ingredients are for 1 cob, then adjust the amount of products according to the number of cobs.

To cook corn on charcoal you will need:

• Corn cob – 1 piece;
• Mayonnaise - to taste;
• Hard cheese – 20 g;
• Dried sweet paprika - to taste.

Let's start cooking:

1. Before cooking such corn, it must first be soaked in water. This must be done without removing the leaves from the cob. Place the corn in a bucket or pan and fill it with just tap water for 30 minutes. If you cook corn outdoors, it is better to soak it at home and then put it in a bag so that it does not lose water.
2. Then wrap each cob, still in leaves, tightly in foil, wrap each separately.
3. Place the cobs wrapped in foil on the coals. Leave the corn on the coals for 30-40 minutes. You can bake for an hour, but it may turn out a little dry.
4. Before removing the cobs from the coals, grate the cheese on a fine grater. You need to take the hard one, you can take any of it to your taste. I prefer spicy varieties like Gouda.
5. Remove the corn from the coals, quickly unwrap it, and remove the leaves. Lubricate a little with mayonnaise. Sprinkle with grated cheese and sweet dried ground paprika. Let it sit, its temperature will melt the cheese and spread over the corn.
6. When the corn has cooled down a little, you can safely start eating.

Mexican corn is served with lemon or lime wedges.

Bon appetit!

Corn baked in the grill - on the grill

Summer holidays always include grilled dishes. Nature and barbecue always go together, and when there are still coals left, you can always cook something else, and why not cook delicious corn on the grill.

The corn turns out quite juicy, and the smoky aroma makes it even tastier and more aromatic. Try cooking corn using this recipe, and you will always bring corn to the outdoors.

To grill corn you will need:

• Corn;

For the sauce:

• Mayonnaise – 100 g;
• Garlic – 2 cloves;
• Dill – 5 sprigs.

Let's start cooking:

1. Corn needs to be unpeeled and leaves removed. Before cooking, it is necessary to soak the corn in water for 30 minutes without removing the leaves. If you take corn outdoors, it is better to soak the corn at home first and put it in a bag, this will retain the moisture, but keep it in the bag for a long time, in hot weather it can ferment.
2. Place the corn in the leaves on the grill grate. It is necessary to bake it on the grill for 30 minutes; during cooking, the cobs must be turned over periodically.
3. You will also see the readiness of the corn by the leaves; they will completely dry out and begin to turn red.
4. While the corn is cooking, prepare the sauce for it. For nature's sake, of course, it must be prepared at home in advance.
5. To prepare, pour mayonnaise into a convenient deep bowl. I make it in a jar and take 400 g of mayonnaise at once, because the sauce is very tasty and can be eaten with other dishes.
6. Peel the garlic and pass it through a press immediately to the mayonnaise.
7. Chop the dill as finely as possible and add to the mayonnaise. Mix everything well.
8. Remove the leaves from the finished corn.
9. Before eating, coat it with sauce.

Bon appetit!

Sweet corn in milk and butter

This is simply incredibly tender and tasty corn. Of all the recipes for boiled corn, this one is simply a leader and stands in first place.

I tried this corn for the first time while visiting my relatives; their grandmother always prepared corn using this recipe. Since then, I simply cannot deny myself the pleasure of preparing such corn at home. Try it and you will cook it exactly this way and you will also love it forever.

To prepare corn in milk and butter you will need:

• Sweet corn – 8 pieces of medium size;
• Milk – 300 ml;
• Water – 1 liter;
• Butter – 50 g;
• Salt - to taste;
• Sugar – 2 teaspoons.

To grease the corn:

• Butter

Let's start cooking:

1. Remove leaves from corn cobs. Break them into pieces, each cob should be broken into 3-4 parts.
2. Place them in a saucepan.
3. Fill them with water.
4. Add milk.
5. Place the pan on the stove; when the water and milk boil, add salt and sugar.
6. When it's simmering well, add butter.
7. Boil the corn for 1 hour.
8. Then remove the corn from the milk water. While it is still hot, brush each piece of cob with butter and serve hot. You can replace butter with full-fat homemade sour cream.

Bon appetit!

Flavored corn in a slow cooker

Everyone has already learned how to cook a lot of dishes in a slow cooker, corn is no exception. This corn turns out to be very juicy and aromatic. Its taste is very rich.

This corn can be served to guests during any summer holiday. I prepare it in advance at home before going on trips.

To prepare aromatic corn in a slow cooker you will need:

• Corn cobs – 3 pieces;
• Butter – 30 g;
• Olive oil – 1.5 tablespoon;
• Fresh thyme – 1 sprig;
• Dried ground sweet paprika – 1 tablespoon;
• Garlic – 3 cloves;
• Salt - to taste.

Let's start cooking:

1. You should start preparing with the spicy mixture that needs to be prepared.
2. To prepare the mixture, take a deep bowl.
3. Place butter in a bowl; it should be soft.
4. Add olive oil to the butter and mix them.
5. Chop the fresh thyme as finely as possible and add it to the oil mixture.
6. Peel the garlic and pass it through a garlic press directly into the oil.
7. Add salt to the oil to your taste.
8. Add paprika to the oil and mix everything thoroughly until the mixture becomes homogeneous.
9. Clean the cobs from leaves, remove the upper part with small grains. Break each cob into 2-3 pieces.
10. Brush each piece of corn on the cob with the spice mixture and wrap in foil.
11. Place the wrapped pieces into the multicooker bowl.
12. Turn it on to the setting you are baking on. Turn it on for 1 hour.
13. When the time is up, remove the corn from the bowl. You can eat it either hot or cold.

Bon appetit!

Boiled corn with butter, garlic and herbs

Boiled corn ceases to be ordinary if you grease it with this kind of oil with garlic and herbs. The taste becomes very bright and piquant. This is how I serve corn on the table when guests arrive.

My employee taught me how to eat corn this way, and she, in turn, learned how to serve corn this way from her neighbor. Now the corn cooked according to this recipe, all our friends and relatives eat.

Try and diversify your regular menu with boiled corn prepared in this way. The ingredients are for 2 cobs, then adjust the amount of products according to your amount of corn.

To prepare you will need:

• Corn on the cob – 2 pieces;
• Butter – 40 g;
• Parsley or dill – 5 sprigs;
• Garlic – 1 large clove;
• Salt - to taste;
• Ground black pepper - to taste;
• Water – for cooking the cobs.

Let's start cooking:

1. To prepare, remove the leaves from the cobs.
2. Line the bottom of the pan with leaves. Place whole cobs in it or break them into pieces. I always break them, when they are small they are easier to eat, especially for children.
3. Cover the cobs with water and boil them until tender.
4. While the corn is cooking, prepare some flavored butter to coat it with.
5. The butter must first be softened; keep it warm until it becomes soft.
6. Chop the parsley as finely as possible or puree it with a blender; you can puree the parsley along with the butter. Or just chop it as finely as possible and mix with butter.
7. Peel the garlic and pass through a press directly to the oil. You need 1 large clove, or 2 medium cloves.
8. Add salt and ground black pepper to the oil to your taste. Mix everything very well, the mass should become homogeneous.
9. Remove the cooked corn from the water.
10. It tastes better if you brush the corn with flavored oil while it is still hot.

Bon appetit!

Oven baked corn with Italian herbs

If you want corn, but want to cook it in a different way, then this recipe is for you. For lovers of the taste of Italian herbs like me, this is exactly what you need.

This corn will bring variety and delight you with its incredible aroma and spicy taste. The ingredients are given for 1 cob, then adjust the quantity yourself.

To make baked corn you will need:

• Corn – 1 piece;
• Olive oil – 1 tablespoon;
• Dried Italian herbs – 0.5 teaspoon;
• Salt - to taste.

Let's start cooking:

1. Remove the leaves from the cobs.
2. Separately, make a mixture for greasing in a bowl. Pour olive oil into it.
3. Add a mixture of herbs and salt to the oil to your taste. I prefer to use medium coarse sea salt.
4. Brush the entire cob well with this mixture. The whole mixture should go onto the cob.
5. Wrap each cob separately in foil.
6. Place the cobs on a wire rack and place in the oven preheated to 190°.
7. Bake the cobs for 35-40 minutes. Be sure to check the readiness, because different varieties are cooked differently and may take more time, and the time may also depend on the degree of maturity of the corn.
8. Unwrap the finished corn from the foil.
9. It’s best to serve it while it’s hot, as it’s more flavorful.

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 appearance leaves, aroma and, of course, I taste it. 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 tender cream sauce, which will highlight its natural taste, with slices of lemon or lime if desired. My favorite is mayonnaise sauce with... small quantity or hot sauce.

Grilled corn is ready. Bon appetit!

Corn on the grill

There's no denying that the best companion for a head of corn is butter and a good pinch of salt, but we're going to push the boundaries of traditional culinary habits and cook corn over an open fire in recipes you've never tried before.

Ingredients:

• corn heads - 6 pcs.;
• butter - 45 g;
• mayonnaise - 235 ml;
• a handful of parsley;
• dried garlic, paprika - 1 teaspoon;
• grated parmesan - 45 g;
• bacon - 6 strips;
• lime wedges for serving.

Preparation

Fry the bacon until crisp and break into crumbs. Peel the leaves from the corn heads and brush with butter. Cook the corn over the coals for 4-6 minutes, turning the corn to the other side every two minutes. Combine mayonnaise with spices and herbs, brush the prepared corn with the resulting sauce, roll it in grated Parmesan and fried bacon, and then serve with lime wedges.

Grilled corn in foil

Ingredients:

• corn heads - 10 pcs.;
• hot chili pepper - to taste
• garlic - 1 clove;
• a handful of parsley;
• ground cumin - 1/2 teaspoon;
• sour cream - 55 ml;
• mayonnaise - 35 ml;
• juice of half a lime;
• grated cheese - 35 g.

Preparation

Before grilling corn, soak the ears and leaves in cold water for at least an hour. In the future, this will protect the corn from quickly burning under the influence of intense heat, and the leaves can be tied together and used as a kind of handle, making it easier to eat.

Place all ingredients except the corn in the bowl of a high-speed blender and blend until smooth and thick.

Place the heads of corn directly with their leaves on the grill and, turning them every minute, wait until the aroma of roasting corn appears (grilling time may vary depending on the heat of the coals). Remove the leaves, brush the head with sauce and wrap in foil, then hold over the heat for a couple more minutes.

How to bake corn in beer on the grill?

Ingredients:

• light beer - 680 ml;
• corn heads - 6 pcs.;
• butter - 45 g.

Preparation

After removing the leaves from the heads of cabbage, place them in a container of beer and leave for an hour. After the time has passed, put the corn in the microwave for 3-4 minutes so that the excess moisture disappears faster, and then place the heads of cabbage on the grill and fry for another 3-5 minutes. Drizzle the corn with melted butter before serving and season with a generous pinch of sea salt.

Where to start?

For those who do not know how to cook corn on the grill, we can recommend doing the following. First, you need to let the cobs sit for half an hour in cold water. This is necessary to ensure that the corn remains juicy and does not burn or dry out over the fire. Before grilling corn, place it in a saucepan and cover with water.

Next, you should prepare the greens: they are thoroughly washed, dried and finely chopped. Then this product is mixed in a separate container with finely chopped garlic, cream or cottage cheese and butter, which needs to be cut into several pieces. Next, this mixture is enriched to your taste with salt and ground black pepper. Now the sauce should sit in the refrigerator for several hours. According to experts, this stage is not considered mandatory. If you decide to bake corn outdoors, you can use warm sauce. This will not affect the taste of the dish in any way.

A simple recipe for grilled corn on a grill

• corn – 1 kg;
• mayonnaise – 100 ml;
• spicy ketchup – 40 ml;
• lemon or lime juice – 20 ml;
• soy sauce – 20 ml.

Cooking method:

• Without removing the leaves, rinse the corn and place it in a pan filled with clean, cool water for half an hour.
• Shake off the cobs, but do not wipe them off. Place them on the grill rack.
• Roast for 20-30 minutes, turning every 3-4 minutes, until the leaves turn yellow and dry out.
• When the leaves begin to char, check the beans for doneness. If they are not ready yet, continue to fry for a while longer, remembering to turn often.
• After removing the cobs from the grill, remove the leaves.
• Mix all three types of sauce and lime juice by whisking them.
• Spread the prepared sauce over the corn and serve.

This recipe uses corn on the cheap. You can prepare it even if it was not originally planned, since usually all the products necessary for this are on hand.

Work progress

Unlike previous recipe, in this case, before frying, the corn is cleared of leaves, washed and thoroughly dried. Next, the cobs, strung on skewers, are placed over the coals. Turn the skewers periodically during cooking. Once your corn is sufficiently browned, it is dipped in a brine solution and brushed with oil.

Your dish will turn out very tasty and appetizing if you include cheese in the list of ingredients. You need to grind it first, and then, when the dish is ready, sprinkle it on the hot corn cobs. Judging by the reviews, some craftsmen wrap corn cobs in bacon and coat them with mayonnaise or sour cream. You can also pour freshly squeezed lemon or lime juice over the finished product. Often this appetizer is served whole. However, some fans use a knife to scrape only the grains into a plate.

Grilled corn with cheese and bacon in foil

• corn - 3 cobs;
• bacon – 100 g;
• cheese – 150 g;
• butter – 100 g;
• spices to taste.

Cooking method:

• Remove the leaves from the corn. Rub with spices. Wrap in foil. Cook on high heat for 20 minutes.
• At the same time, fry the bacon pieces on the grill.
• Place finely chopped cheese and butter on a large plate.
• Place the finished corn on cheese and butter shavings. It is important that the corn is hot. The cheese and butter should melt.
• Wrap the cobs in bacon pieces.

The frozen bacon and cheese crust will have a delicious crunch.

Even a novice cook can cook corn on the grill. This process will not take too much time and effort, and you will probably like the result.