Grilled Corn
This is my favorite recipe. It's an original creation that I usually prepare a day ahead to intensify the flavors. Feel free to add other spices if you wish.
This is my favorite recipe. It's an original creation that I usually prepare a day ahead to intensify the flavors. Feel free to add other spices if you wish.
- Carbohydrate 20.7673688897526 g
- Cholesterol 0.458333333529886 mg
- Fat 1.49007402788467 g
- Fiber 3.19452227473768 g
- Protein 3.78753833356364 g
- Saturated Fat 0.298146319496011 g
- Serving Size 1 1 Serving (105g)
- Sodium 24.2114861151065 mg
- Sugar 17.572846615015 g
- Trans Fat 0.120575152783557 g
- Calories 96 calories
Step-by-step
- Lay 1 ear of corn on tin foil and spray with cooking spray turning to coat.
- Sprinkle with spices.
- Wrap tin foil around corn.
- Refrigerate until ready to grill.
- Heat on grill, medium heat for about 1/2 hour, turning every 15 minutes.
When working with a basic charcoal or gas grill that lacks temperature zones, delicate vegetables like corn routinely burn on the outside before cooking through at the core. Wrapping each ear tightly in aluminum foil creates a miniature steam chamber, protecting the sugar-rich kernels from direct flame contact while trapping moisture inside the husk-free cob. Spraying the corn with cooking spray before applying the spice blend ensures the paprika, cayenne pepper, chili powder, cumin, and granulated garlic powder adhere firmly to the surface rather than sliding off onto the foil.
The primary error cooks make is turning the grill heat too high, which scorches the powdered spices—particularly the paprika and garlic—rendering them bitter within minutes. Maintaining a medium heat setting around 350 degrees Fahrenheit prevents the spices from burning during the thirty-minute cooking window. Turning the foil packets every fifteen minutes distributes the thermal energy evenly across all sides of the corn, ensuring the starches gelatinize properly without forming tough, dehydrated spots.
Parmesan cheese contains moisture and delicate milk solids that burn quickly under intense heat. Applying the parmesan after the corn finishes cooking and the foil is removed prevents the cheese from turning acrid during the grill phase. Substituting the parmesan with a hard goat cheese alters the sodium balance significantly, requiring a reduction in the added salt, whereas nutritional yeast provides a savory umami note without adding dairy proteins that scorch easily at high temperatures.
