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.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob, packets
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.
Notes
You can fit 2 halved ears of corn in the basket of the Big Easy. Add a bunk bed basketto double the amount of cooking area or a cooking rackto make 6 or more ears at once.