6 Delectable Ways to Grill Corn on the CobBy JHCadmin, June 25, 2012Corn on the cob is a staple of every backyard party, family reunion, company picnic, and camping trip. There’s nothing better than munching sweet corn dripping with butter when it’s hot off the grill.We scoured the websites of several of our grill manufacturers – Traeger, Big Green Egg, Vermont Castings, Weber, Sawtooth, and BeefEater – and found delicious corn on the cob recipes to share with you. Enjoy! 1. White Corn with Chile Butter (for your Vermont Castings grill) Serves 6Ingredients6 ears white corn, unhusked2 tablespoons (28 g) butter1/2 teaspoon (1.5 g) crushed garlic1/4 teaspoon (0.7 g) chili powderPinch salt DirectionsPreheat grill to high.Place the corn in a plastic bag and fill the bag with water to soak the husks for about 15 minutes.Place the butter in a small dish and melt in the microwave oven. Add the garlic, chili powder, and salt and heat for several seconds. Set aside.Remove the corn from the bag of water and place the corn on the grill. Turn every few minutes to evenly blacken all sides of the husks. Grill for 18 to 22 minutes. (The kernels will steam in the husks.)Remove the corn from the grill. Allow the corn to cool for a few minutes, then peel off the husks and remove the silk. Place the corn on a serving platter. Brush with the chili butter. Vermont Castings Modern Grilling © 2007 Quarry Books 2. Brined Corn on the Cob with Cheese Sauce (for your Big Green Egg)Brine1 gal water1 C salt1 C sugarRemove silks and husks from cornSoak the corn in the brine for 8 hoursRubchili powdercanola oilblack pepperCoat the corn with canola oilSeason with the spicesCheese Sauce1/3 C mayo1/3 C sour cream1/2 C Coria cheese2 cloves garlic1/3 C cilantro2 T chili powder1/2 t cayenne pepper1 lime, juiced1/2 t fresh ground pepperGrill the corn until cooked throughCoat with the cheese sauce 3. Corn on the Cob with Basil-Parmesan Butter (for your Weber grill) Butter1/4cup (1/2 stick) unsalted butter, softened1/4cup freshly grated Parmigiano-Reggiano® cheese2 tablespoons finely chopped fresh basil leaves1/2 teaspoon kosher salt1/4 teaspoon ground black pepper1/4 teaspoon granulated garlic4 ears fresh corn, huskedDirectionsPrepare the grill for direct cooking over medium heat (350° to 450°F).In a small bowl mash the butter ingredients with the back of a fork and then stir to distribute the seasonings throughout the butter. Brush about 1 tablespoon of the seasoned butter all over each ear of corn.Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and serve warm with the remaining butter spread on the corn. 4. Smoked Corn on the Cob (for Your Traeger Pellet Grill) Serves: 6-8Recommended Pellets: Hickory, Mesquite, OakIngredients6 to 8 Ears of CornOlive OilTrailer Veggie ShakeTrailer Blackened Saskatchewan Shake DirectionsLightly coat corn with mixture of olive oil, Traeger Veggie Shake, and Traeger Blackened Saskatchewan. Wrap all of the corn together in foil with 1/2 cup of water.Start your Traeger on smoke with lid open for 5 minutes to get started, and then turn to high.Place corn on grill for 20 to 25 minutes. Remove from grill, unwrap and enjoy! 5. Grilled Corn (for your Sawtooth Pellet Grill) IngredientsFresh corn on the cob with the leaves still on the ears.DirectionsSoak the corn for at least a half hour in cool waterCarefully peel back the leaves of the corn and remove the silkOnce the silk is removed rub the corn with a small amount of olive oilPut the leaves back around the cornPlace on the grill.The water in the leaves will steam the corn to perfection. It's okay if the leaves burn a little.Remove from the grill, peel back the leaves and enjoy with your favorite condiment6. Grilled Unhusked Corn on the Cob (for any outdoor grill)Ingredients8 medium ears sweet corn in husks1/3 cup butter1/2 teaspoon minced garlic1/4 teaspoon salt1/4 cup grated Parmesan cheeseDirectionsSoak corn in cold water for 20 minutes.Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 4 tablespoons.Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Re-wrap corn in husks and secure with kitchen string.Grill corn at 400 degrees for 30-40 minutes, turning occasionally. Drizzle corn with reserved butter mixture; sprinkle with cheese.Shopping for an Outdoor Grill or Grilling Accessories?Rich’s five Puget Sound-area showrooms have a huge selection of grills to choose from, in many shapes, sizes, and price ranges.Here are links to articles from our blog that will help you do your pre-shopping research:Rich’s GrillsBeefEater Grill + Pizza Oven = Spectacular!All About the Big Green Egg Pellet Grills: Sophisticated, Energy-Efficient, and Easy to UseHow to Clean Your Outdoor GrillGrilling AccessoriesThe Best Grilling Accessories for Outdoor CooksBig Green EGGcessoriesRecipes for the GrillButt Rub, Dr. Pepper BBQ Sauce, and Other Delights to Tempt TeenagersRecipes: Warm Potato Salad with Beer, Grilled Honey Salmon, and Grilled Strawberry KebobsChar-Grilled Oysters Recipe for your Weber GrillDelicious Grilling Recipes from Traeger ‘Like’ Rich’s on FacebookWe provide tips and Internet-only specials on our Facebook page. 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