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
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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Garlic Shrimp Packets

These garlic shrimp packets is the easiest way to cook a big batch of great shrimp quick. Perfectly garlicky, with a little red pepper kick. I made extra shrimp and had them the next day as shrimp cocktail. Fantastic! I could’ve eaten them all day long.

And if you’re looking for a kicked-up cocktail sauce, we recommend the Bayou Cocktail Cajun Sauce from Frog Bone. It’s crazy good and spicy.

Garlic Shrimp PacketsThe perfect bread for sopping up the delicious yum-yum juice that pools at the bottom of the garlic shrimp packets is our favorite gotta-have-it garlic bread.

Also try my grilled hobo packets. They’re full all sorts of yummy things.

Garlic Shrimp Packets

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
Author Mike

Ingredients

  • 1/2 stick unsalted butter softened
  • 1 cup fresh parsley chopped
  • 2 cloves garlic chopped
  • 1 lemon juiced (plus additional lemon wedges for serving, if desired)
  • Pinch of dried red pepper flakes
  • Salt and pepper to taste
  • 1 pound large unpeeled shrimp

Instructions

  • In a large bowl combine the butter, parsley, garlic, lemon juice, red pepper and salt and pepper.
  • Add shrimp and toss well.
  • Divide shrimp mixture between two foil packets.
  • Fold over and close.
  • Place over direct heat on a lit grill and cook for 8 minutes.
  • Serve with lemon wedges on the side.

Hobo Packets Version 2.0

Since our kitchen is being remodeled, we prepare all of our meals on the grill. But that doesn’t mean we have to have hot dogs and hamburgers every night!

We love these hobo packets. Now, to be true to the name, you need to make them in foil pouches, but I made such a big batch I would’ve ended up with 14 packets! Instead I used a large aluminum pan.Hobo Packets Version 2.0

These hobo packets taste just as good if not better the day after you’ve made them. You can use whatever you have on hand – add squash, carrots, anything! And make sure to get plenty of the delicious broth from the bottom of the pan in each and every bite!

Hobo Packets

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Author Mike

Ingredients

  • 1 pound smoked sausage cut into bite-sized pieces
  • 4 medium potatoes cut into 1/2" cubes
  • 1 medium head green cabbage cut into bite-sized chunks
  • 1 large sweet onion cut into chunks
  • 1 medium green pepper chopped
  • 1 medium sweet red pepper chopped
  • 1 pound chicken tenderloins or breast, cut into bite-sized pieces
  • 2 medium tomatoes cut into wedges
  • 6 cloves garlic minced
  • 1 tablespoon Cajun seasoning
  • 1/2 15 ounce jar Marzetti Sweet Italian Dressing
  • Salt and pepper

Instructions

  • Set up a grill for indirect cooking.
  • Tear of 4 large sheets of aluminum foil (or use a large foil pan).
  • Combine all but the seasoning and dressing in a large bowl.
  • Add the seasoning, dressing and salt and pepper and stir to coat.
  • Divide between the packets or pour into the pan. Seal packets (or cover the pan with foil).
  • Cook over indirect heat for 45 minutes or until the potatoes are soft.