Broiler Grilled Corn Food

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GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 14

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Preheat grill or broiler to medium heat.
  • Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
  • In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
  • Toss the salad with the dressing and serve at room temperature.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

BROILER-GRILLED CORN



Broiler-Grilled Corn image

From Pithy and Cleaver. The vivid flavors work well, even with supermarket corn, and the broiler means you can make it even in an apartment kitchen.

Provided by DrGaellon

Categories     Corn

Time 20m

Yield 6 ears, 3 serving(s)

Number Of Ingredients 12

1 dried chipotle pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/2 teaspoon salt
1 (6 ounce) container Greek yogurt
6 ears corn
2 tablespoons butter, melted
1/4 cup grated parmesan cheese (or more)
6 lime wedges

Steps:

  • Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne.
  • Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred.
  • Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.

SPICY GRILLED CORN ON THE COB



Spicy Grilled Corn on the Cob image

Delicious, different and healthy way to enjoy corn on the cob. I prepare mine under the broiler, but you could easily grill this outdoors on the BBQ if you please. Got this recipe from my mom, who says she got it from Cooking Light.

Provided by Sitka Sound

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears corn on the cob, cleaned and trimmed
1 teaspoon chipotle chili powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons light sour cream
1/2 lime, cut into four wedges

Steps:

  • Mix all spices together in a small dish.
  • Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
  • Put the corn on the foil and broil on high.
  • Check corn frequently, turning every 1-2 minutes to avoid burning.
  • Corn will be done after about twelve minutes of cooking.
  • Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
  • Serve with lime wedges, squeezing juice over entire cob just before eating.

Nutrition Facts : Calories 137, Fat 1.9, SaturatedFat 0.7, Cholesterol 2.5, Sodium 163.5, Carbohydrate 31.2, Fiber 4, Sugar 4.9, Protein 4.5

MEXICAN STREET CORN



Mexican Street Corn image

In Mexico, street vendors sell corn on the cob from carts like vendors in the U.S. sell hot dogs. The corn is served coated with either melted butter, chili powder and lime juice, or a creamy cheesy mixture consisting of a crema (a tangy cultured sour cream) or maynnaise mixed with chili powder and garlic. The mixture is slathered over the corn and then sprinkled with a crumbly Mexican cheese such as queso anejo or queso fresco. This recipe came from "The Best of America's Test Kitchen 2009" If possible, leave the stalks on the corn attached; they make nice handles when cooking and eating. Edited on 4-14-09...The last time we prepared this recipe, we used our stove top smoker and smoked the corn for about 25 minutes, then finished them off in the broiler with the mayo/cheese mixture. If you have a stove top smoker, this is definitely the way to go, the corn was amazing!

Provided by TxGriffLover

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 large ears of corn, husks and silks removed
1 tablespoon olive oil
1/2 cup mayonnaise
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced
1 teaspoon chili powder
salt
1 ounce farmer's cheese (about 1/4 cup) or 1 ounce feta, crumbled (about 1/4 cup)
pepper
1 lime, cut into wedges for serving

Steps:

  • Adjust oven rack to 5 inches from the broiler element and heat the broiler. Brush the corn on all sides with the olive oil and transfer to a foil lined baking sheet.
  • Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side, about 10 minutes longer.
  • While the corn broils, stir the mayo, cilantro, lime juice, garlic, chili powder, and 1/4 tsp salt together until uniform. Stir in the cheese and set aside.
  • Remove the corn from the oven and brush the corn on all sides with the mayo mixture.
  • Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute.
  • Season with salt & pepper to taste. Serve with the lime wedges.
  • and any remaining mayo mixture.

Nutrition Facts : Calories 225.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 5.1, Sodium 168.6, Carbohydrate 33.2, Fiber 3.4, Sugar 10.5, Protein 5

GRILLED CORN SALAD WITH HONEY GARLIC DRESSING



Grilled Corn Salad With Honey Garlic Dressing image

This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler.

Provided by momaphet

Categories     Vegetable

Time 26m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups cherry tomatoes
6 ears fresh corn
1 red onion, finely chopped
2 cups arugula
2 tablespoons canola oil
1/2 yellow bell pepper, finely chopped
1/4 cup olive oil
2 tablespoons honey
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon jalapeno, chopped
2 tablespoons fresh cilantro, chopped
salt and black pepper, to taste
fresh parsley, to garnish

Steps:

  • Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
  • Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
  • Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
  • Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
  • Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.

Nutrition Facts : Calories 245.1, Fat 14.9, SaturatedFat 1.8, Sodium 19.7, Carbohydrate 28.8, Fiber 3.7, Sugar 11.1, Protein 4

GRILLED CORN ON THE COB IN FOIL



Grilled Corn on the Cob in Foil image

Grilled Corn on the Cob in Foil is incredibly easy to make - and such a classic side dish for the summer months!

Provided by Nora from Savory Nothings

Categories     Side Dish

Time 30m

Number Of Ingredients 5

4 tablespoons butter (softened)
¼ teaspoon salt
½ teaspoon dried garlic powder (optional)
⅛ teaspoon ground black pepper (optional)
6 ears corn (shucked)

Steps:

  • Preheat grill to 400°F.
  • Mash butter with salt, garlic powder and pepper until smooth (works great with a small fork).
  • Rub each ear of corn with butter mixture, then place on large aluminium foil pieces (I do 2 ears of corn per foil packet, but can also do each individually). If using regular aluminium foil, use a double layer to protect corn from direct heat. Fold foil up and over ears of corn to create a foil packet, crimping to seal all edges.
  • Place corn in foil packets on grill, close lid and grill for 10 minutes.
  • Carefully remove packets from grill, very carefully open and flip each ear of corn. Carefully seal foil packets again and finish grilling corn for another 10-20 minutes, until cooked through and slightly starting to brown.
  • Carefully remove foil packets from grill, carefully open and serve corn with more butter and salt.

Nutrition Facts : ServingSize 1 serving, Calories 167 kcal, Carbohydrate 22 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 165 mg, Fiber 3 g, Sugar 5 g

PERFECTLY GRILLED CORN ON THE COB



Perfectly Grilled Corn on the Cob image

Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. 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. Spread over the corn while hot.
  • Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  • Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
  • Combine in a food processor and process until smooth.

GRILLED CORN



Grilled Corn image

Provided by Food Network Kitchen

Number Of Ingredients 4

6 corn
cayenne
1 stick butter
dried basil or oregano

Steps:

  • By peeling back husk, but not detaching, remove silk from corn. In small skillet melt butter and add cayenne and basil. Brush onto exposed kernels. Cover kernels with husk. Place corn on electric, gas or charcoal grill. Grill for 12 - 15 minutes, rotating every 2 - 3 minutes. Serve.

BROILED MARINATED CHUCK ROAST



Broiled Marinated Chuck Roast image

Make and share this Broiled Marinated Chuck Roast recipe from Food.com.

Provided by sheepdoc

Time P2DT40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 lbs chuck roast, about 1 1/2-inch thick
1/4 cup vegetable oil
1/4 cup wine vinegar
1/4 cup corn syrup
2 teaspoons soy sauce
1 teaspoon rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon dry mustard
2 tablespoons catsup
1/2 teaspoon Worcestershire sauce

Steps:

  • Put roast in shallow pan. Mix next 7 ingredients and pour over meat. Cover with foil and refrigerate, turning occasionally, 2 days.
  • Put roast in broiler pan.
  • Stir remaining ingredients into marinade.
  • Broil meat 3" from heat, basting frequently while broiling until all marinade is used.
  • Broil 20 minutes on each side for medium rare. Watch carefully - burns easily.

Nutrition Facts : Calories 337.2, Fat 18.4, SaturatedFat 5.3, Cholesterol 99.8, Sodium 295, Carbohydrate 12.2, Fiber 0.1, Sugar 4.7, Protein 32.4

BROILED TOMATO, CORN, AND OKRA



Broiled Tomato, Corn, and Okra image

Categories     Tomato     Vegetable     Side     Broil     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Corn     Summer     Okra     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

2 medium vine-ripened tomatoes, halved and cut into 1/4-inch-thick slices
1 1/2 tablespoons olive oil
1/2 cup fresh corn kernels (cut from 1 ear of corn)
1/4 pound okra, trimmed and sliced 1/2 inch thick (about 1 cup)
1 tablespoon shredded fresh basil leaves

Steps:

  • Preheat broiler.
  • Arrange tomatoes on a lightly greased jelly-roll pan and brush with 1 tablespoon oil. Season tomatoes with salt and pepper and broil about 4 inches from heat 5 minutes.
  • In a bowl toss together corn, okra, remaining 1/2 tablespoon oil, and salt and pepper to taste.
  • Spread corn and okra evenly on pan with tomatoes and broil about 4 inches from heat until tender, about 5 minutes. In a bowl toss vegetables gently with basil.

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From cookinglight.com


BROILING VS. GRILLING: KNOW THE DIFFERENCE BETWEEN BROILING …
An oven broiler has a thermostat to control the temperature. But after reaching 550°F, the oven switches off, causing the food to cook in its own steam. It may lead to undercooked or overcooked food. To properly broil the food, the heating element should be on as long as the food cooks. You should open the door of the oven for a while to let ...
From foodsforbetterhealth.com


GRILLED CORN SALAD | RECIPES | BROIL KING®
Learn how to prepare Grilled Corn Salad step-by-step. Find all ingredients and method with preparation & cooking time.
From broilkingbbq.com


GRILLED CORN SALAD – BROIL KING
GRILLED CORN SALAD. This salad says summer like no other when made with fresh corn; you can also perk up your winter menu by substituting 4 cups of pan fried from frozen corn kernels. Serve warm. Difficulty 3/5 Prep Time 20 MIN Cook Time 25 MIN Serves 8. INGREDIENTS. 8 cobs fresh corn (4 cups frozen or canned corn kernels) 1 red pepper 1 yellow pepper 1/4 cup …
From broilking.me


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