Corn is an important part of our American heritage. It was introduced to Europeans by Native Americans and has been part of our culture since the pilgrimage days. We love the corn chowder, creamed corn, succotash, and cornbread. Most of all, we can’t have a 4th of July barbecue without corn on the cob. If you’re hosting a 4th of July barbecue, corn on the cob is a great thing to have on the menu. Here are two great recipes that are quick and easy to make for your 4th of July BBQ.
There are two ways to have corn on the cob for your 4th of July barbecue: you can have it boiled or grilled (or both!). When you buy the corn, get 2 ears of corn per person. Once you get home, pull out the silky strings from the corn and remove any blemishes with a pointed knife. Take out the shells for the corn that you are going to boil and leave a little for the corn that you are going to roast.
Corn on the cob – boiled
Boil water in a large pot with salt.
Once the water starts to boil, drop in the corn.
Cover until the water returns to a boil.
Turn off the heat and keep the pot covered for 5 minutes.
Remove enough ears for the first serving.
You can keep the rest of the corn on the cob in the warm water for another 10 minutes.
Serve with lots of butter and salt.
Corn on the Cob – Grilled
Instead of having just butter, get the following:
- half a teaspoon of cayenne pepper,
- half a tablespoon of paprika,
- 2 minced garlic cloves,
- 1 tablespoon coriander – chopped,
- 1 teaspoon salt,
- Juice of 1 lime.
Mix it in a bowl of 3 and ½ oz of butter at room temperature. Mix it well with a spoon. This will give your corn on the cob some zest and life.
If you’re using a charcoal grill (of course it’s best because it gives you that smoky flavor), turn it on 30-45 minutes before you’re ready to cook. That’s when there would be no more flames and the charcoal should be white and you’d be ready to barbecue. If you are using a gas barbecue grill, turn it on and turn it to the highest setting; leave it for 15 to 20 minutes to warm up. (Keep a bottle of water nearby to put out the flames.)
Soak corn in a large bowl of water for 30 minutes before grilling. Remember to keep those husks because they will give off steam and prevent the corn from burning.
Once you’ve removed the corn from the water, place it on the grill and grill it for 20 minutes. Wearing flip flops from time to time rotate them. If it’s windy this July 4th, be sure to move the corn around so they cook evenly. Corn takes about 15-20 minutes to cook, so it’s a good idea to turn it every 3 minutes. After about 20 minutes, brush them generously with the butter mixture. Remove from heat and place on a baking sheet to serve. Reapply the butter mixture just before serving.
Corn on the cob is something both your vegetarian friends and non-vegetarian guests will enjoy this Fourth of July. It can be a snack to go with beer or an appetizer to go with another main course. Enjoy!
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