The unique aroma and wonderful taste of corn cannot be confused with anything else. I have loved this dish since childhood and do not get tired of enjoying it again and again. But if earlier this applied only to a boiled or canned product, now I can safely recommend cooking curly cobs on the grill. It’s amazing how this easy to prepare and deliciously tasty dish hasn’t appeared on my menu before.

Grilled corn in leaves with curd cheese and herbs

All methods of cooking a vegetable over charcoal are pretty simple. In this option, you don’t even need to peel the cobs from the leaves.

Ingredients:

6-8 unpeeled corn cobs;
100 g softened butter;
100 g cream or curd cheese;
1 clove of garlic;
1/2 bunch mixed greens;
salt and black pepper;
vegetable oil.

Preparation:

Place the corn cobs unpeeled from the leaves in a large container, cover with cold water and leave for 30 minutes.

Soaking will keep the corn juicy and keep the vegetable from burning and drying over the fire.

Soak the corn cobs with the leaves
Rinse the greens, dry and chop finely with a knife. Do the same with one garlic clove.

Chop fresh herbs
Combine butter, butter (or curd) cheese, herbs, garlic in a small bowl. Add salt and black pepper to your liking. Send the sauce to the refrigerator.

Don’t worry if you’re on a picnic away from home and don’t have a refrigerator close at hand. Chilling the sauce is optional and will not affect the taste of the dish. The only difference is that a warm sauce will melt on hot corn much faster than a cold one.

Make a creamy sauce
Remove the corn cobs soaked with liquid from the water, shake slightly. Gently, so as not to tear off, bend the leaves, remove the hairs. Salt the corn and brush with a little vegetable oil.

Lubrication with vegetable oil is necessary so that, under the influence of high temperature, the corn grains are slightly caramelized, and not let the juice go and stew in it.

Lubricate the corn with vegetable oil
Wrap the ears around the ears and secure the blanks with culinary thread. The last step is to keep the delicate corn kernels covered from extreme heat throughout the baking process.

Tie the leaves together to prevent them from opening up during charcoal cooking
Place the prepared ears on the wire rack and, turning occasionally, cook over charcoal for 15–20 minutes.

Cook the vegetable for no more than a third of an hour
Remove the prepared corn from the grill. Separate the leaves so that one half of the cob is open lengthwise, and the other remains in a kind of plate of 2-3 sheets.
Brush hot cobs with the sauce you prepared earlier and serve immediately.

Brush the corn with a creamy sauce

The author of the following video clearly demonstrates to us how to bake corn in leaves, zucchini and onions for a side dish for a kebab.

Grilled corn in foil with ginger-lime sauce

This recipe will appeal to those who love exotic and spicy notes in food.

Ingredients:

6 ears of corn;
50 g of ginger root;
1 lime;
100 g butter;
1 tsp granulated sugar;
1 tsp salt.

Preparation:

Peel corn cobs of leaves and stigmas.

Prepare corn cobs
Grate a piece of ginger root on a fine grater.

Chop fresh ginger
Using the same grater with the smallest holes, remove the zest from the lime.

Use a grater to remove the zest from the citrus
Transfer the butter at room temperature to a small bowl, mix with the ginger, lime zest, salt, sugar and the juice of half a lime.

Mix the ingredients of the flavored sauce
Brush the corn liberally with the butter, then wrap each ear with a double layer of baking foil.

Brush the ears with the sauce and wrap in foil
Place the pieces on the grill (or grill) and cook for 20 minutes. During this time, turn the ears over several times so that the corn is cooked evenly.

Roast the vegetable for 20 minutes
After a third of an hour, remove the cobs from the coals with tongs, then carefully unfold the foil and transfer the corn to the grill (or grill) with a sheet of foil to lightly dry or brown it until it is blushed. The last action is optional, since even without it the food is very appetizing and tasty.
Transfer the dish to a dish, add your favorite spices if desired (in this case, hot ground pepper was used).

The dish can be supplemented with spices to taste

Alternative version of corn in foil on the grill.

Grilled corn with paprika

A very simple recipe that will take only 20 minutes of your time, including pre-preparing the vegetable and grilling it over charcoal.

Ingredients:

4 cobs of young corn;
1 tbsp. l. ground paprika;
30 g butter;
salt to taste.

Preparation:

Mix melted butter with ground paprika.
Bend the corn leaves to the base of the ears.
Rub the vegetables thoroughly with the creamy pepper mixture.

Rub the ears with the oil and paprika mixture
Place the corn on the grill and cook for 10-15 minutes. Remember to turn the cobs periodically so that the vegetable does not burn and cook evenly.

Place the corn on the wire rack
Transfer the corn to a plate and sprinkle with salt.

Don’t forget to add some salt

Grilled corn in pieces with vegetable oil

I recommend the next option to those who do not want to mix the wonderful taste and aroma of corn with other additives.

Ingredients:

3 cobs of corn;
3 tbsp. l. refined sunflower oil;
salt to taste.

Preparation:

Peel off all unnecessary parts of the corn (stigmas, leaves, tail).

Peel the corn first
Cut the vegetable into slices 3-4 cm thick.
Transfer the chopped corn to a clean bag, add vegetable oil and salt. Close the bag and shake for 1-2 minutes to mix all the ingredients.
Place the vegetable slices on the grill and cook until crispy on the cut. Flip the circles over to the other side and brown as well.

Toast the corn, placing the slices on a wire rack
Serve as a side dish or as a standalone hot snack.

Serve the cooked vegetable with grilled meats, cold meats, or as a stand-alone treat

Cooking features

It cannot be said that the process of cooking corn cobs on the grill is difficult. Even a novice culinary specialist can cope with this task. However, to successfully solve it, he will need knowledge of several subtleties. If you do not take into account these nuances, the result may turn out to be far from what the unlucky chef expected.

Corn comes in many varieties. Sugar varieties should be chosen for baking or roasting over charcoal. In fodder maize, the grains are denser, and after cooking on the grill, they become completely hard. A similar ending is expected in the case when an attempt is made to roast overripe corn on coals or corn harvested a long time ago, which has lost its juiciness.
Leaves are usually not removed from the cobs before grilling. Exceptions are situations where the corn needs to be covered with sauce before frying. The leaves protect the grains from burning, help them retain their juiciness and not harden. After that, the leaves can be removed or turned away, tied so that the corn is comfortable to hold.
It is not required to marinate corn before grilling on charcoal, but it must be soaked for at least 15 minutes, and better for an hour or an hour and a half. This is necessary so that the grains are saturated with moisture and turn out to be more juicy. However, it is not recommended to keep the cobs in water for more than two hours, as fermentation processes may start.
Corn goes well with foods containing animal fats. To bake it, use sauces based on butter, sour cream, mayonnaise. Finished corn is covered with cheese, butter, mayonnaise sauce. Less commonly, olive oil is used for roasting the cobs, for serving – seasonings based on tomatoes, but they are also combined with corn to taste. To add spice to the appetizer, hot pepper and garlic are added to the sauce. The creamy taste is enhanced by adding cheese to the liquid seasoning.
The duration of cooking corn on the grill depends on several factors: the size of the ears, the layer of leaves covering them, the degree of heat from the coals. Usually, it takes 15-30 minutes to cook corn on the grill without foil, and it is baked in foil for 30-40 minutes. Readiness can be determined visually by yellowed leaves and browned grains, which should be soft by the end of cooking.

There are several recipes for making charcoal corn, each of which is good in its own way. In order to avoid mistakes and get the expected result, you must adhere to the recommendations accompanying the selected recipe.

A simple recipe for grilled corn on a wire rack

Structure:

corn – 1 kg;
mayonnaise – 100 ml;
hot ketchup – 40 ml;
lemon or lime juice – 20 ml;
soy sauce – 20 ml.

Cooking method:

Rinse the corn without peeling the leaves and put it in a saucepan filled with clean cool water for half an hour.
Shake off the ears, but do not wipe them off. Place them on the grill on the grill.
Cook for 20-30 minutes, turning every 3-4 minutes, until the leaves turn yellow and dry.
When the leaves begin to char, check the beans for doneness. If they are not ready yet, continue to fry for a while, remembering to turn over often.
After removing the cobs from the grill, remove the leaves.
Combine all three gravy and lime juice with a whisk.
Spread the cooked sauce over the corn and serve.

Corn is cheap for this recipe. You can cook it, even if it was not initially planned, since usually all the products necessary for this are at hand.

Corn in butter on the grill

Structure:

young corn – 1 kg;
butter – 150 g;
lemon – 1 pc.;
dried basil – 15 g;
salt to taste.

Cooking method:

Soak the corn in water for half an hour.
Let the oil soften by lying warm.
Cut the lemon in half, squeeze the juice out of it.
Mash the oil, mix it with lemon juice and basil.
Remove the cobs from the water. Move the leaves away by collecting them at the bottom and tying them.
Coat the ears with fragrant oil and place on the grill.
Fry the ears, turning occasionally, until the beans are bright yellow.
Salt the ears and serve.

This recipe for grilling corn is also simple, but requires the use of butter, which is not a very cheap product.

Mexican corn on the grill

Structure:

corn – 1 kg;
butter – 0.2 kg;
ground chili pepper – 5 g;
cumin – 5 g;
ground black pepper – 5 g;
salt – 5 g;
fresh cilantro – 20 g.

Cooking method:

Soak the corn in water, shake it off.
Mix softened butter with two types of pepper and caraway seeds. Divide the resulting mass in half.
Temporarily set aside the corn leaves and coat the cobs with hot oil, using half of it.
Put the leaves back in place, place the corn on the grill. Cook it for 20-30 minutes, depending on its size. Remember to turn the corn over from time to time while cooking to prevent charring.
Add salt and finely chopped cilantro to the remaining oil. Spread it over the corn, after removing the leaves from it, and serve.

The appetizer prepared according to this recipe will appeal to those who prefer spicy foods.

Corn in cheese sauce on the grill

Structure:

corn – 1 kg;
garlic – 1 clove;
sour cream – 100 ml;
cumin – a pinch;
lime or lemon juice – 5 ml;
hard cheese – 50 g;
hot pepper to taste.

Cooking method:

Put the corn without peeling the leaves in a container with cold water, leave in it for an hour.
Grind the cheese on a grater with small holes.
Pass the garlic through a special press.
Combine sour cream with seasonings, salt, garlic and grated cheese. Add lime juice. Stir the sauce well.
Put the corn, saturated with moisture, on the grill and fry until a characteristic smell appears.
Remove the cobs from the grill, remove the leaves. Spread the prepared sauce over the corn. Wrap each ear in a separate piece of foil.
Place the resulting rolls on the grill and cook the corn for 5-10 minutes.

Corn cooked in sour cream with cheese has a delicate taste and is liked by almost everyone.

Grilled corn in foil

Structure:

young corn – 2 ears;
salt – 2 pinches.

Cooking method:

Salt the corn cobs.
Tear off suitable sized pieces of foil for each. Cover each ear tightly. Secure the edges well.
Bake on a wire rack over hot coals for 30 minutes. Flip the corn periodically.

The corn baked in foil is ready. In the first step, you can use additional spices to taste.

Product selection criteria and principles of cooking on the grill

Before figuring out how to grill or grill corn, it is worth analyzing the basic rules for choosing corn cobs and the nuances of the cooking process. Not only the speed of preparation depends on this, but also the taste of the dish. Fundamental rules:

You should not buy unripe products. It should be young, but with mature grains. The husk should be bright green and the grains should be light yellow.
If some grains are missing, then this indicates that the product is overripe or was removed from the field at the wrong time. Old corn has a lot of starch and tastes tough and not juicy.
Do not fry products over high heat. The grill heats up to a temperature of no more than 175%, and if frying takes place on the grill, then you need to make sure that the coals are evenly distributed over the entire surface of the device. They should be ash, not red.
Before cooking, you need to soak the cobs. This will significantly increase the juiciness of the product.
If there is a desire to fry an ear of corn in foil, then the stalks are peeled.
You need to fry corn on the grill in medium heat

Roasting corn for too long will turn the corn into gruel and impair its flavor.

The best recipes for cooking corn on the grill

Here are some of the best recipes to help you cook corn to make it juicy and tasty. Housewives should add spices to their liking. If someone prefers to make the dish dietary, then where butter is indicated, olive oil can be used.

Classic

The simplest recipe is to cook over charcoal. Charred stalks will tell you that the ear is already ready. Before sending corn to the brazier, you need to prepare the product. This will require:

250 grams of butter;
spices and spices to taste;
greens.

First you need to carefully remove the leaves from the cob. All ingredients must be placed in a blender and mixed. Grate the product well with the resulting mixture and wrap the pod with leaves. If they don’t fit snugly around the corn, use a thread. Semi-finished products are sent to the wire rack and fried on hot coals for 15 minutes. If you want to make it spicier, you can add chili pepper.

With cheese and bacon in foil

The whole family will enjoy this dish. Corn with cheese and bacon can be served as a separate dish. The sight, smell and taste are simply divine. You can take any bacon, and you should buy two types of cheese: soft and hard. You will need the following ingredients:

olive oil – 1 tablespoon;
spices and spices to taste;
butter – 100 gr;
two varieties of cheese – 150 gr;
foil;
bacon – 100 gr.

Grilled corn with cheese and bacon in foil

This dish needs good heat, so you shouldn’t spare any firewood or coal. The ears are peeled from leaves and generously rubbed with spices. Then they are wrapped in foil and fried for 20 minutes. At this time, the bacon slices are baked separately on the wire rack. To remove excess fat from them, you can put the finished product on a napkin. The cheese and soft butter are finely chopped and laid out on a large plate. After freeing the corn from the foil, it is laid out on a cream cheese mixture. Put bacon on top.

On a note! It is important that the cobs are hot on the plate to melt the cheese and butter. By cooling the mixture and bacon, it will turn into a delicious shell.

Spicy with garlic and cheese

This dish will appeal to those who love spicy food. Such a side dish will be perfect for kebabs or other meat delicacies. To prepare piquant garlic corn you will need:

spices and spices to taste;
chili pepper – 1 pod;
garlic – 3 cloves;
soy sauce – 3 tbsp;
cheese – 100 gr;
foil;
greens.

First you need to prepare the baking mixture. To do this, chop the garlic and chili peppers. Add other spices and soy sauce to it. All ingredients are mixed, and grated cheese and chopped herbs are added to them: cilantro, dill and parsley. The ears are separated from the leaves and smeared with the prepared mixture. To prevent the cheese from falling into the grill during frying, it is worth wrapping the cobs in foil and baking for 15 minutes. Some housewives use the husk itself instead of foil and tie it to the cobs with an ordinary thread. In its own skin, the product will take a little longer to cook. Charred leaves will indicate readiness.

On a note! A spicy dish suitable for any holiday. After the chef takes off the wrapper, he sees corn in cheese interspersed with greens.

Experimenting with spices won’t hurt the dish. The fried product can be served as a side dish, while gravy and other baked vegetables can add a festive feel to the meal. A young ear should not be roasted for more than 10 minutes, no matter if charcoal or grill is used. Foil will make the frying process many times faster, and the product will turn out to be more juicy. You can cook corn in combination with the following vegetables: beans, tomatoes, eggplants, zucchini.

Cooking description:

When you go to nature, dishes cooked over an open fire will be most delicious. They are saturated with the aroma of a fire and turn out to be simply incomparable. Today I want to share with you a recipe for a picnic dish and tell you in detail how to cook corn baked in foil on the grill. The preparation and baking process will not take much time, and the taste will turn out to be very unusual. If you took peeled cobs, then they must be wrapped in one layer of foil so that they bake evenly and do not burn. You can also use unleaf corn and bake it without using foil. Take spices at your discretion. For example, I only salt, because I like the natural taste and aroma of young corn. Baked ears will be an excellent side dish for kebabs.

Ingredients:

Young corn – 2 pieces (on the cob)
Salt – 2 Pinches

How to cook “Corn baked in foil on the grill”

Prepare the required ingredients. Corn on the cob should be easily pierced with a fingernail so that when finished, they are soft and the cooking process does not take long.

Cut off a suitable piece of foil and lay the cob with a good salt.

Cover each ear tightly in a separate piece of foil. Fix the edges, if necessary, with special clips.

When the firewood in the grill is completely burnt out and only coals remain, put the grate, and corn on it. Bake for about 30 minutes, subject to good heat. Remember to turn the cobs periodically so that they cook evenly. If the temperature of the coals is lower, then it will take a little longer to cook.

Sweet corn with honey

How to grill corn? First you need to prepare all the necessary ingredients:

eight ears of corn;
half a teaspoon of salt;
a couple of tablespoons of honey;
the same amount of olive oil;
some fresh herbs (optional);
eight tablespoons of butter.

Such corn on the fire turns out to be sweet, so it can even replace dessert. This is probably why children like her so much.

Butter, salt and honey are mixed in a separate bowl. The mass should be homogeneous. Each ear is greased with olive oil, placed on a grill rack and cooked, turning it over as often as possible. This will take about fifteen minutes. The prepared corn is greased with the prepared honey mixture, put on a plate and, if desired, sprinkled with herbs.

Spicy corn with chili peppers

Cooking corn over a fire this way requires flavorful ingredients. Prepare the following foods:

six ears;
some butter;
a couple of teaspoons of salt;
two tablespoons of ground chili;
some black pepper;
a bunch of cilantro;
a couple of teaspoons of dried thyme.

Such corn has a spicy taste, so it will especially appeal to those who like spicy. If desired, you can cook it with any herbs.

Now about how to fry corn over a fire with pepper:

Combine butter, thyme and pepper.
Wash cilantro and chop finely.
Add together with salt to the oil mixture.
Coat the corn with the mixture on all sides.
Place the prepared ears on the grill rack and cook for about twenty minutes. If the corn is large, then you can increase the time to half an hour. You need to periodically turn the corn over the fire so that it roasts evenly.

Charcoal corn: a simple recipe

For this recipe, you only need corn, a little salt and butter (both butter and vegetable will do). Those who love aromatic dishes can add dried herbs.

An ear of corn is oiled and salted, sprinkled with herbs, wrapped in foil and the ends are tightly closed. Cook directly over charcoal for twenty minutes. You can also not grease the whole ear, but put a piece of butter in the foil – it will melt and soak the ear. If the corn is hard, with very ripe grains, you can pre-boil it for ten minutes.

Corn kebab

This cooking option is convenient if you have a skewer. You need to prepare:

five young ears;
some salt;
one hundred grams of butter;
two glasses of water.

To begin with, the corn is washed and peeled from the leaves. The cobs are dried with paper napkins, strung on a skewer and fried over a fire. If the temperature is high, then ten minutes will be enough, and if the temperature is low, you need to cook for 20-30 minutes.

Water is combined with salt. Ready hot corn is dipped in it and left for a short time. Then the cobs are generously greased with butter on all sides. Also, after roasting, the corn is sprinkled with grated cheese or some sauce. You can wrap it in bacon right on the skewers. Then you will get an original and satisfying dish.

Cooking delicious corn over a fire is very simple, it doesn’t even require a lot of ingredients. In the simplest recipes, you only need to take cobs, salt and oil. You can also make sweet corn with honey or hot corn with chili peppers. The whole family will surely enjoy this dish.

Grilled corn – the secrets and subtleties of cooking

Choose only fresh and freshly ripe corn for baking. It is rich in natural sugar, which caramelizes beautifully when heated on a grill. Old corn is not as tasty due to its high starch content.
Fresh young heads of cabbage have bright green husks that adhere tightly to the corncob.
The stems of the heads of cabbage should be light yellow, and the silk ends should be light brown.
Another criterion for the freshness of the ears is their moisture or dryness. You can check this by peeling the top of the fruit. To do this, peel back some of the husk to reveal several rows of grains.
Good quality seeds should be full, tightly packed in even rows, white or light yellow in color.
Cobs for baking can not be peeled, but rather leave a dense layer of leaves on them. In this case, pre-soak the corn in cold water for 15 minutes. Moisture will allow the heads to be steamed.
If there are too many layers of husk on the cob, several layers can be removed.
For baking, spread the charcoal in an even layer in the grill and heat until it becomes ashy.
If grilling the cob, heat it to medium-high heat, about 175-200 ° C.
Make sure the ears are ready and check periodically to avoid overcooking them. Otherwise, the grains will become soft and turn into a mushy consistency.
If the finished corncob can be bent in your hands, it is probably overcooked.
Use tongs or oven mitts to remove the corn from the heat.
If some ash gets on the finished corn, rinse it with warm water.

Grilled corn on the cob in husk

Corn is relatively cheap and tastes fantastic. Grilled baked fruits are the perfect summer side dish. They are very easy to prepare because heads of cabbage can be baked right in the husk, which will preserve their juiciness.

Caloric content per 100 g – 249 kcal.
Servings – 2
Cooking time – 45 minutes

Ingredients:

Corn in husk – 2 pcs.
Salt – 0.5 tsp
Olive oil – 2 tablespoons
Spicy herbs – a pinch
Ground black pepper – a pinch

Grilling corn on the cob in husk:

Soak the corn cobs in cold water for 10-15 minutes to increase the juiciness of the kernels and reduce the likelihood of burning them. The ears must be completely submerged in water. If you don’t like the smell of burnt husks, soak the corn for 30-60 minutes.
After this time, shake off excess water from the heads of cabbage.
Pull back the husk to reveal all the grains.
Brush the beans with olive oil and season with salt, pepper and herbs.
Pull the husks back over the grains.
Tear off the stigma and discard.
Tie the ear with a string so that the husk does not fall apart.
Place the ears of corn on the oiled grate of the preheated grill over the coals.
Place the lid on the grill and roast the corn for 15-20 minutes, turning every 5 minutes.
When charred spots begin to appear on the husk, and the leaves themselves begin to fall off from above, check the readiness of the corn. If the kernels are not soft when piercing with a fork, leave the cob on the grill until the husk is completely charred.
Cover both hands with a towel or put on oven mitts. Hold one end of the corncob with one hand and peel the husk from top to bottom with the other.
Serve the corn hot.

Grilled corn in foil

Food foil will keep the corn hot for a long time. If you have a large number of cobs for a party, bake them in foil and do not unroll when cooked. Then they can be heated at any time.

Ingredients:

Corn – 2 pcs.
Butter – 25 g
Salt – 0.5 tsp
Ground black pepper – a pinch
Italian herbs – a pinch

Grilling corn in food foil:

Soak the corn in a bowl of cold water for 15-20 minutes before baking.
After soaking, remove the heads from the water. You can do this by doing.
Peel leaves of corn and remove all stigmas.
Spread butter, which should be at room temperature, over the beans.
Season the heads of cabbage with salt, pepper and herbs.
Wrap the ears in cling foil, twisting the ends like wrapped candy.
Place the ears on a preheated grill, cover and cook for 15-20 minutes.
Use tongs to turn the corn over to prevent charring on one side of the heads.
Check the readiness of the seeds by piercing the fork: they should be soft, and clear juice should flow out of them.
Remove the corn from the grill, carefully peel off the aluminum foil and serve.

The easiest grilled corn recipe

It is very easy to make a field beauty edible, but still there are nuances. Before baking, the ears are not cleaned, but the stigmas must be removed. We leave a dense layer of leaves on the corn and soak in water for 15-20 minutes. The product will be saturated with moisture and cook faster.

We take:

4 ears of corn;
50-100 g of butter;
salt pepper;
onion garlic;
sprigs of herbs to taste.

We take the cobs out of the water, turn away the leaves, but do not tear them off. We grease the corn with oil, salt, pepper, put onions, garlic, sprigs of herbs in any quantity. Now we close the leaves.

We spread the cobs on the coals, letting them char from different sides. Move it closer to the edge, cover it with foil or a lid, leave it for 20 minutes. Take out the corn, clean it, pour it with oil and serve.

Mexican grilled corn

Someone, but the Mexicans know exactly how to grill corn, because it is the main product of their national cuisine. Chili is traditionally added to the cobs, which gives the dish a spice. The flavoring bouquet is harmoniously complemented by caraway seeds and cilantro. It’s worth a try!

Ingredients:

6 beginnings;
350-400 g of butter;
2 tsp. cumin, salt and black pepper;
2 tbsp. l. Chile;
fresh cilantro (a bunch or less).

All ingredients except corn are mixed in a blender bowl and turned into a paste. We rub the cobs with half of the mixture and send them to the hot grill. Serve the finished dish with the remnants of the spicy mixture.

Hearty Corn with Cheese and Bacon

For this grilled corn, we will need another frying pan and foil. You can take any cheese, but Feta is more suitable. Substitutes – feta cheese, mozzarella and other pickled varieties. If you have any cheese left over, cook the baked tomatoes in foil and on a wire rack.

Let’s take from the products:

6 beginnings;
1-2 tbsp. l. olive oil (or other vegetable);
1 tsp black pepper;
70 g soft butter;
a couple of slices of bacon;
100-150 g of brine cheese.

Heat the grill to the maximum. Remove the leaves from the corn, coat it with vegetable oil and pepper. Now you need to wrap each ear in one layer of foil and grill for a few minutes on each side. The whole process takes about half an hour.

While the corn is cooking, fry the bacon separately in a pan. Put the strips on a towel to remove excess fat. Next, chop them finely and mix with butter, grind the cheese into a large dish. Cool the finished cobs a little, grease with an oil-bacon mixture, sprinkle with cheese and serve.

Grilled corn with soy sauce, chili and garlic

This recipe for grilled corn on the grill will appeal to lovers of spicy dishes. Soy sauce paired with chili and garlic gives a pleasantly hot aftertaste. Serve the cobs with a neutral side dish and vegetable salad.

We take such products:

6 beginnings;
4-5 cloves of garlic;
1 tbsp. l. chili (sauce or slightly less dry powder);
3-4 tbsp. l. soy sauce.

Grind the garlic in a small container, add chili and soy sauce, mix everything. We put the cobs on the grill and during cooking grease them with the resulting mixture with a brush. Serve as soon as the beans are soft.

Grilled corn plus honey oil

This recipe has an amazing addition – honey oil. It can be prepared a couple of days before the picnic. We take honey with a mild taste – from linden or acacia, but another one is also acceptable. The aromatic-spicy mixture is also suitable as a spread on bread, kebabs, vegetables.

We take the following ingredients:

8 beginnings;
a pack of butter (200 gr);
1.5 tbsp. l. dry chili and honey;
h. l. oregano and ground cumin;
0.5 tsp salt, garlic and onion powder.

3 tbsp. l. melt the butter, but do not remove it from the fire. Add chili and caraway seeds to it, simmer for a few more seconds, cool to 50 degrees. Pour honey into the mass, add oregano, garlic and onion powder, salt, mix until maximum homogeneity. We combine the resulting mixture with the remaining oil, mix everything again, form a bar or sausage, wrap it in film, send it to the refrigerator.

To make grilled corn, use a medium heat barbecue. We spread the ears on the wire rack and fry until charred specks for 10 minutes on each side. Serve the dish with honey butter.

To conveniently turn the corn, insert a wooden stick into each ear from the bottom. Do not be afraid to change the recipes for making summer treats to your taste, increasing or decreasing the amount of spices and salt. Basil, wine vinegar, Spanish paprika, cayenne pepper can be added to sauces.

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Sources used and useful links on the topic: https://legkovmeste.ru/kulinariya/kukuruza-na-mangale.html https://onwomen.ru/kukuruza-na-mangale.html https://pechiexpert.ru/kukuruza- na-mangale-01 / https://povar.ru/recipes/kukuruza_zapechennaya_v_folge_na_mangale-43841.html https://truehunter.ru/430652a-kukuruza-na-kostre-retseptyi https://tutknow.ru/cookery_snacksworld 15950-kak-prigotovit-kukuruzu-na-grile-top-6-receptov-na-mangale.html https://kakgevkusno.ru/kukuruza-na-grile-recept-ot-prostogo-k-slozhnomu.html

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