Corn in Packets on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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 Easy

Char-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.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 193kcal
Author Mike

Ingredients

  • 2 ears corn shucked and cut in halves

For Mexican-style corn

  • 1 tablespoon unsalted butter melted
  • 1 tablespoon Cotija cheese crumbled
  • 2 pinches cayenne pepper
  • lime juice
  • cilantro chopped, for garnish

For Italian-style corn

  • 1 tablespoon unsalted butter melted
  • 1 tablespoon Parmesan cheese grated
  • lemon juice
  • parsley chopped, for garnish

For Smoky corn

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.

Notes

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.

Nutrition

Calories: 193kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 139mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1908IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg

Nutritional values are approximate.

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