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Deliciously sweet grilled corn on the cob without the husks and no foil. The perfect summer BBQ side dish or appetizer, this classic American side goes with everything barbecue. Grilled over charcoal and topped with delicious butter and salt seasoning. You can have Grilled Corn Cob using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Grilled Corn Cob
- It’s 2 of large ears of Corn.
- Prepare 1 stick of softened Butter (optional).
- Prepare 1 teaspoons of Chilly powder.
- Prepare 2 of Lemons.
- It’s 1/4 teaspoon of Cumin powder.
- It’s 1/2 teaspoon of Chat Masala.
- Prepare 1 tsp of fresh Coriander leaves, chopped.
- It’s of Salt as required.
To make a slowly smoked corn on the cob, soak the ears of corn in water for a few hours, then rub them down with olive oil and chopped green onions. Leave the husks intact and smoke the corn for about an hour on the grill. The result is a perfect combination of sweet and smoky flavors. Preheat an outdoor grill for high heat and lightly oil grate.
Grilled Corn Cob step by step
- Pull the husks back from each ear of corn, leaving them attached to the stem. Discard the silk and gather the husk together towards the stem, braid them or tie it with a string, so that you can hold on it while grilling..
- With a brush apply the softened butter on the corn. My friends, who are on calorie count, can avoid butter and use instead olive oil..
- In a small bowl, blend the dry spices together and set it aside..
- Half the lemon, dip the lemon halves into the spice mix and rub the lemon over the Corn cob. Repeat this process until the corn kernels are coated with the spice mix and lemon juice. Repeat the process for the remaining Corn..
- Charcoal Grill the corn on moderate heat, turning on all sides or Switch on the gas, holding the husk, directly fire grill it, while turning on all side for even cooking. In between grilling, slater some more butter and rub the spice mix over it..
- Once it is ready, sprinkle some fresh coriander leaves and they just stick on to the butter and serve it immediately..
Prepare a charcoal grill with a single layer of hot coals. Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn. Remove all of the husks and the silks from the cobs and discard those pieces (if the corn is still quite warm, wrap a clean tea towel around the base of the cob as you work). Using tongs, place the corn cobs back on the grill.