Corn in Packets on the Char-Broil Big Easy

Nothing beats fresh, in-season corn-on-the-cob. Although there’s lots of ways to cook up sweet corn, I love to add just a bit of flavor, wrap it in foil and toss it into my Char-Broil Big Easy. In no time I am enjoying delicious, sweet, juicy corn. There’s nothing wrong with eating corn with nothing added, but sometimes I like to add a little twist, from Mexican- or Italian-inspired flavors or a bit of smokiness. You can’t go wrong no matter what you add. Or don’t add.
Corn in Packets on the Char-Broil Big EasyChar-Broil makes a few different racks that make it easy to add more cooking space to your Big Easy, so you can cook chicken (or whatever) down below and corn in packets up top. Try out the Big Easy bunk bed basket, for example. Double the space, instantly.

Also try my corn-on-the-cob recipe on the Big Easy.

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Corn in Packets on the Char-Broil Big Easy

You can fit 2 halved ears of corn in the basket of the Big Easy. Add a bunk bed basket to double the amount of cooking area or a cooking rack to make 6 or more ears at once.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 0
Author Mike

Ingredients

  • Corn-on-the-cob shucked and cut in halves

For Mexican-style corn

  • Unsalted butter melted
  • Cotija cheese crumbled
  • Cayenne pepper
  • Freshly squeezed lime juice
  • Fresh cilantro chopped, for garnish

For Italian-style corn

  • Unsalted butter melted
  • Parmesan cheese grated
  • Freshly squeezed lemon juice
  • Fresh Italian parsley chopped, for garnish

For Smoky corn

  • Unsalted butter
  • Smoked paprika
  • Cayenne pepper
  • Fresh Italian parsley chopped, for garnish

Instructions

For Mexican-style corn

  • Place corn on small sheets of foil.
  • Brush with melted butter and sprinkle with Cotija cheese, cayenne pepper and lime juice.
  • Wrap corn ears tightly and place in a hot Big Easy.
  • Cook for 20 minutes until tender.
  • Garnish with chopped cilantro and serve.

For Italian-style corn

  • Place corn on small sheets of foil.
  • Brush with melted butter and sprinkle with Parmesan cheese and lemon juice.
  • Wrap corn ears tightly and place in a hot Big Easy.
  • Cook for 20 minutes until tender.
  • Garnish with chopped Italian parsley and serve.

For Smoky corn

  • Place corn on small sheets of foil.
  • Brush with melted butter and sprinkle with smoky paprika and cayenne pepper.
  • Wrap corn ears tightly and place in a hot Big Easy.
  • Cook for 20 minutes until tender.
  • Garnish with chopped Italian parsley and serve.

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