Grilled Corn Salad Recipe BEST SUMMER CORN DISH | Best Recipe Box (2024)

FAQs

Does grilled corn need to be boiled first? ›

Grill it over a gas burner (5 minutes only), or on a gas grill or grill pan! No need to boil or steam the corn first, all you need to do is remove the husk and silk bits and place the corn over the flame! Serve it plain or with a little lime and a dash of chili flakes or Aleppo pepper.

Grilled Corn on the Cob is definitely something to get fired up about. It's amazing how a little smoke and a little char enhances the sweetness and brings out the true flavor of corn. A traditional grilled corn recipe is served slathered with butter and sprinkled with salt.

Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes.

The thinking behind soaking unhusked corn before grilling is that it will prevent the husks from burning. In our tests, we found that even after ten minutes in water, the corn's husk still charred up and tasted nearly identical to the previous test.

Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.

Preheat an outdoor grill for high heat and lightly oil the grate. Cook corn on the preheated grill, turning every 2 to 3 minutes, until slightly charred on all sides. Brush corn with butter; season with salt and pepper.

Corn is low in fat and low in salt, so it is suitable for diabetics' dietary guidelines. However, corn is still a starchy food group, so people with diabetes should not eat a lot of corn. To avoid difficulty controlling blood sugar.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter.

Place your corn directly above the coals. Grill your corn for approximately 15 minutes, turning every 2 to 3 minutes as the husk begins to blacken and the kernels steam within the husk. If a husk catches fire, don't panic this is pretty common.

How to prep corn for grill? ›

Shuck the corn and remove the silks. Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.

For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill. Because it's not protected by a husk or a sheet of foil, the corn will cook a bit quicker, so watch it closely and turn it frequently.

Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Remove corn from grill and allow to rest for 2 minutes. Roll in butter, sprinkle with salt, and serve immediately.

Place directly over heat on medium-hot grill. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots. Add salt and serve with favorite butter or flavored butter.

For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill. Because it's not protected by a husk or a sheet of foil, the corn will cook a bit quicker, so watch it closely and turn it frequently.

Shuck the corn and remove the silks. Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.

Yes, you can throw the whole corn cob, husks and all, directly on the grill. Some people swear by this technique, but sometimes the husk catches fire and burns the corn's tips. Instead, mindfully trim the stalk's tassels and peel back a few layers of the husk, so the grill can get to work faster on the corn.

"Yes, you can eat raw corn," says Marz. "It's actually quite good for you."