BBQ Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn are the star of this recipe, providing a sweet and juicy base that grills beautifully.

Melted butter: Adds richness and helps the seasoning stick to the corn.

Salt: Enhances the natural sweetness of the corn and balances the flavors.

Black pepper: Adds a touch of heat and depth to the overall taste.

To achieve perfectly grilled corn on the cob, make sure to soak the ears of corn in water for about 15-20 minutes before grilling. This helps to keep the corn moist and prevents it from drying out or burning too quickly. Additionally, consider adding a touch of smoked paprika or garlic powder to the melted butter for an extra layer of flavor.

• corn on the cob - Substitute with baby corn: Baby corn can be grilled and offers a similar texture, though it is smaller in size.

• melted butter - Substitute with olive oil: Olive oil provides a similar fat content and helps in grilling, adding a slightly different but pleasant flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a hint of umami, enhancing the overall taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, which can complement the sweetness of the corn.

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.

• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps to maintain its flavor and prevents it from drying out.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors from other foods.

• Store the container or bag in the refrigerator if you plan to consume the corn within 3-4 days. This keeps the corn fresh and ready to reheat.

• For longer storage, place the wrapped corn in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When freezing, ensure the corn is placed in a single layer in the freezer. This helps it freeze evenly and prevents the ears from sticking together.

• To reheat refrigerated corn, unwrap it and place it in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat it in the oven at 350°F for about 10 minutes.

• For frozen corn, allow it to thaw in the refrigerator overnight. Reheat using the same methods as for refrigerated corn.

• If you prefer a grilled taste, you can reheat the corn on the grill. Brush it with a bit of melted butter and grill over medium heat for 5-7 minutes, turning occasionally, until heated through.

• Avoid refreezing corn once it has been thawed, as this can affect its texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the butter and seasoning flavors.

• Microwave Method: Place the corn on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on high for 1-2 minutes per ear, checking frequently to ensure it doesn't overcook. This is the quickest method but may slightly alter the texture.

• Grill Method: Preheat your grill to medium heat. Wrap the corn in aluminum foil and place it back on the grill for about 5-7 minutes, turning occasionally. This method will help you retain that delightful charred flavor.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the corn in the skillet and cook, turning occasionally, for about 5 minutes or until heated through. This method adds a bit of extra flavor from the butter or oil.

• Steaming Method: Fill a pot with about an inch of water and bring it to a boil. Place a steaming basket over the boiling water and add the corn. Cover and steam for about 5 minutes, or until heated through. This method keeps the corn moist and tender.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving a smoky flavor and charred texture on the corn.

• Basting brush: A tool used to apply melted butter evenly on the corn, ensuring it is well-coated for grilling.

• Tongs: Essential for turning the corn on the grill, allowing you to cook it evenly and avoid burning your hands.

• Small bowl: Used to hold the melted butter, making it easy to dip the basting brush and apply the butter to the corn.

• Measuring spoons: Necessary for accurately measuring the salt and black pepper to season the corn properly.

• Knife: Handy for cutting the butter into smaller pieces before melting it.

• Microwave or stovetop: Used to melt the butter before brushing it onto the corn.

• Serving platter: A dish to place the grilled corn on once it’s cooked and ready to be served hot.

Preheat the grill in advance: Start preheating your grill while you prepare the corn to save time.

Use pre-melted butter: Melt the butter in the microwave while you gather other ingredients.

Season in a large bowl: Toss the corn with butter, salt, and pepper in a large bowl to ensure even coating quickly.

Cook multiple ears at once: Place all corn on the grill simultaneously to save cooking time.

Turn with tongs: Use tongs to turn the corn easily and quickly for even cooking.