Ecology of consumption. Corn lovers wait with bated breath for its appearance so that they can enjoy the best summer delicacy until they are completely satisfied...

Corn lovers wait with bated breath for its arrival so that they can enjoy the best summer delicacy until they are completely satisfied. As it turns out, corn can not only be boiled, but also cooked in the oven or on the grill. We've got 4 uniquely herbed grilled corn recipes you won't want to forget.

Spicy Grilled Corn

What we need:

• 6 heads of corn
• butter
• bunch of fresh cilantro
• 2 teaspoons salt
• 2 tbsp. spoons of chili powder
• 2 teaspoons cumin
• 2 teaspoons ground black pepper

Mix oil, cumin, pepper, chili cilantro and salt until smooth. Pour half the mixture and brush the corn on all sides with it. Place the corn (hulled and fiber removed) in a grill (or oven) preheated to medium temperature for 20-30 minutes. Turn the cobs occasionally to ensure the corn cooks evenly. After you serve the corn, you need to pour the rest of the spices over it.

Grilled corn with feta

What we need:

• 8 heads of corn
• 60 g butter
• 200 g feta
• ½ teaspoon salt
• bunch of fresh mint

How to grill corn:

Soften the butter and mix it with feta and finely chopped mint. Add salt. Place the corn in a grill (or oven) preheated to medium temperature for 20-30 minutes. Then transfer to a bowl with the prepared mixture and mix well.

Grilled Corn with Lime Butter

What we need:

• 4-6 heads of corn
• 2 tbsp. spoons of butter
• ¼ teaspoon grated lime zest
• 1 teaspoon lime juice
• ½ teaspoon salt
• ¼ teaspoon hot pepper

How to grill corn:

Preheat grill or oven. Wrap each cob in foil and place on a wire rack. You need to fry them for 10-15 minutes, turning them over. Then transfer to a plate while you prepare the butter. In a small bowl, combine softened butter, lime zest, lime juice, pepper and salt. Carefully unwrap the foil and serve immediately with butter.

Grilled honey corn

What we need:

• 8 heads of corn
• 8 tbsp. spoons of butter
• ½ teaspoon salt
• 2 tbsp. spoons of honey
• 2 tbsp. spoons of olive oil
• fresh parsley

How to grill corn:

In a small bowl, whisk together the butter, salt and honey while the grill is preheating. Lightly brush each cob with olive oil. Place them on the grill and, turning frequently, grill for 15-20 minutes. When the corn is ready, brush each cob with the honey mixture, place on a plate and sprinkle with herbs. If desired, can be served with an additional portion of butter. published

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 - peeling 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 grate placed 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 unroll it on one side and brush it with additional butter.

And you can also serve it with a piece of butter! Or without it - it’s 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!

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.

For serving, you can use any delicious hard cheese 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.

The heat from the corn will cause the cheese to 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.

Roasted corn is a very tasty dish that is suitable for both a picnic and a home feast. Moreover, you can cook it even if you do not have whole cobs at your disposal, but only golden grains.

Recipes for cooking cobs in a frying pan

For cooking fried corn in a frying pan, the most suitable are young cobs - milk ones. They are very juicy and soft, and therefore have time to cook well without lengthy heat treatment. And forage varieties and “adult” cobs have much harder grain, which must be boiled or baked under a lid for a long time. When frying, such a product is likely to simply burn before it is fully cooked.

With butter

To prepare this dish you will need:

• 3 young cobs;
• 200 ml water;
• 45 g butter;
• a couple of tablespoons of olive oil;
• salt.

We clean the cobs from leaves and fibers, if necessary, cut each into two parts. Place in a frying pan and fry in olive oil for five minutes over high heat until the grains are well browned.

Important! To fry corn, you must use a frying pan with a thick bottom!

Reduce the gas supply, add water and continue cooking the corn until all the liquid has evaporated. Don’t forget to turn the heads of cabbage from time to time so that all the grains are stewed.
In a water bath, in a saucepan or in the microwave, melt the butter and add a little salt. Place the finished cobs on a plate and, using a pastry brush, evenly coat them with the dressing. Serve to the table immediately.

With bacon

Ingredients required for the dish:

• 3 cobs;
• 4 liters of water;
• 25 g butter;
• 100 g bacon;
• salt.

We free the cobs from leaves and fibers, put them in a saucepan, fill them with water, add salt and bring to a boil. As soon as the corn boils, reduce the heat and cook it for 20 minutes. After the specified time has passed, remove it from the pan and dry it.

Heat a frying pan, add a piece of butter and fry the corn on all sides until golden brown. Then add thin slices of bacon and fry for another 5-7 minutes - during this time the bacon will become crispy and the cobs will absorb its aroma. Serve the corn with fried bacon and toast.

With smoked cheese

To prepare grilled corn with smoked cheese, it is better to use a grill pan. Products:

• a pair of cobs;
• liter of milk;
• half a liter of water;
• a teaspoon of sugar;
• a tablespoon of olive oil;
• 3 cloves of garlic;
• 25 g butter;
• a few basil leaves.

We clean the cobs from leaves and fibers, rinse and place in a pan. Pour in milk, water, add sugar and cook the corn for 20 minutes. We take them out of the pan, coat them on all sides with olive oil and place them on the grill pan. Fry for 20 minutes, turning occasionally using tongs or two forks.

Place garlic, smoked cheese, basil and melted butter in a blender bowl. Beat the ingredients until smooth. Spread the prepared dressing over the hot corn and serve immediately.

Grilled Cob Recipes

This dish is an excellent option for a snack while relaxing in nature. Corn itself is an inexpensive and tasty product and is very easy to prepare. It can be grilled in the leaves, without them, or wrapped in foil.

Recommendation! If you are going to cook corn in leaves or foil, then the grill should be heated to a temperature of 180-200°C. In this case, initially the heat should be strong, after which it is reduced - thus, the grate will be heated as evenly as possible!

In the leaves

Ingredients to prepare:

• corn;
• olive oil;
• salt.

Before frying the cobs, it is advisable to soak them in water for at least a quarter of an hour. If they are cooked in leaves, and you are afraid that they will burn too much and spoil the taste of the dish, then the soaking time must be increased - at least up to half an hour.

We take the corn out of the water, turn off the leaves, season the grains with olive oil and sprinkle with salt.

On a note! You can use any marinade you like!

We wrap the leaves back and place the cobs on a hot grill. Fry for 15 minutes. During the entire cooking time, the corn must be turned several times so that the grains cook evenly.

On a note! A clear sign that the corn is ready is evenly charred leaves with clear marks from the grains!

In foil

As for cooking corn in foil, this method is good because it allows you to make the grains very juicy and tasty - being in the wrapper under the influence of high temperatures, the marinade will thoroughly saturate them and enrich them with its aromas. This method is most suitable for those cases when it is necessary to prepare several servings at once - for a large company, while the corn will be kept hot for a long time.

Dish ingredients:

• 4 cobs;
• 45-50 g butter;
• 130 g salted butter;
• a tablespoon of chili powder;
• juice of half a lemon.

Prepare the marinade: place softened butter, chili and lemon juice in a small bowl. Stir with a fork to combine the ingredients.

Before sending the cobs to the grill, we clean them of leaves and fibers and soak them in water for about 10 minutes. Then we coat them with marinade and wrap each one in a separate package, bending its ends, like a candy. Place the corn on the grill and fry for 20 minutes, remembering to turn over from time to time.

On a note! To understand that the corn is ready, you need to carefully unscrew the edge of the foil and pierce a few kernels with a fork. If they are soft enough and the juices come out clear, then the cobs are ready to serve!

Peeled cobs

It is necessary to fry corn in this way very carefully, as there is a fairly high risk of severely burning the grains. In addition, as a result, they are not as juicy as in previous versions, but at the same time they have a characteristic aroma - with smoke, and an appetizing caramel crust, which is formed due to the sugars present in corn.

Ingredients:

• corn cobs;
• half a liter of milk;
• half a liter of water;
• a tablespoon of sugar.

Combine milk with water and sugar in a bowl, put corn in it and leave for an hour. After the specified period of time has passed, take out the cobs and boil them for 10 minutes.

Set the grill to medium, and if you are grilling shelled corn for the first time, set it to low heat and place the vegetables. Fry until golden spots appear on the grains.

On a note! To prevent the cobs from burning and to have time to cook properly, it is advisable to place them on the upper level of the grill!

Popcorn

We will need the following ingredients:

• 4-5 cups corn kernels;
• 55 ml olive oil;
• 35 ml balsamic vinegar;
• a quarter of a teaspoon of black pepper powder;
• 4-5 stalks of green onions;
• a small bunch of basil;
• salt.

Prepare the marinade: mix balsamic, pepper, chopped onion and basil in a tray, add half a teaspoon of salt. Mix everything and add grains. Close the container with a lid and let the corn marinate. This will take about three hours.

After the specified time has passed, open the tray and mix the contents. We make six identical sheets of foil and place piles of grains between them. We tightly fold the edges of the sheets and pierce them through in several places with a wooden skewer. Place on a preheated grill. Cook at high temperature for five minutes, then open the grill lid and use mittens to shake the grains in the foil. Close the lid again and cook the corn for about 3-5 minutes. After the grains sizzle, pour them onto a dish and serve.

You can also cook fried corn kernels in a frying pan. All preparatory activities will be similar. As for frying itself, the grains should be kept in a frying pan with heated olive oil under a lid for a quarter of an hour. In this case, during the cooking process they must be turned over several times with a wooden spatula.

Bon appetit!

Ingredients: 8 tablespoons butter, 2 fresh hot peppers, 4 corn.

Preparation. Place the corn in a container of water so that it is completely covered (for 15-20 minutes). Preheat the grill. Cook the corn until tender.

While the corn is baking on the grill, remove the seeds from the peppers, cut into cubes and mix with soft butter (you can use a blender). Serve the cooked corn with hot butter.

Recipe No. 2. Mexican grilled corn

Ingredients: 400 g butter, 1 bunch of fresh cilantro, 2 tablespoons chili powder, 2 teaspoons cumin, 2 teaspoons salt, 2 teaspoons ground black pepper, 6 heads of corn.

Preparation. Mix oil, salt, cumin, hot pepper, black pepper and cilantro in a blender until smooth. Separate half the mixture, brush it over the corn, and place on the grill. Once the corn is ready, serve it with the remaining half of the spiced butter.

Recipe No. 3. Honey spiced corn

Ingredients: 2 canned hot peppers, half a cup of melted butter, 1/3 cup of mildly flavored honey (linden, acacia, meadow), 1 minced clove of garlic, 1/2 teaspoon of salt, 8 heads of corn.

Preparation. Preheat the grill and cook the husked corn on it for about 15 minutes. While it is cooking, mix the oil, peppers, honey, salt and garlic until smooth. Remove the corn, brush it with the butter mixture and return it to the grill. Cook for 5 minutes until light brown.

All of these recipes use butter and spices. We prepared the simplest and no less tasty option: brush the peeled corn with olive oil (just a little) and put it on the grill. When the corn is ready, remove it from the grill, let it cool slightly and serve with olive oil and salt.

Enjoy your meal!