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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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Cuisine: American
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.