Corn on the Grill

Fresh summer corn is one of the season's best gifts, and when you grill it, the flavor goes from super good to sublime.

  • Grilled Cheesy Corn
    Photo: Beth Dreiling Hontzas; Styling: Amy Burke

    Grilled Cheesy Corn

    Chili powder, smoked paprika, and lime wedges give grilled corn a Southwestern touch. Brush with melted butter and cheese to complete this dish.
  • Cuban Corn on the Cob
    Tony Christie, Sean Laurenz

    Cuban Corn on the Cob

    This Cuban take on grilled corn stars ingredients like fresh parsley, cilantro, and grated parmesan cheese.
  • Grilled Mexican Corn Salad

    Grilled Mexican Corn Salad

    Here's an off-the-cob play on a popular Mexican street dish.
  • Grilled Corn on the Cob with Roasted Jalapeno Butter
    Photo: Anna Williams; Styling: Pam Morris

    Grilled Corn on the Cob with Roasted Jalapeño Butter

    This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.
  • Grilled Jalapeno-Lime Corn on the Cob
    Photo: Jennifer Davick; Styling: Amy Burke

    Grilled Jalapeño-Lime Corn on the Cob

    Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro and lime juice.
  • Chili Lime Corn on the Cob
    Photo: Thayer Allyson Gowdy

    Chili Lime Corn on the Cob

    Cooking corn on the cob in its de-silked husk keeps the kernels moist and adds a nice grassy flavor, and the chili powder and lime zest add Southwester flair.
  • Grilled Corn on the Cob with Cilantro Queso Fresco Butter
    Photo: Alex Farnum; Styling: Randy Mon

    Grilled Corn on the Cob with Cilantro Queso Fresco Butter

    This grilled corn recipe from Chef Mark Fischer features fresh grilled corn served with a creamy mixture of Mexican cheese, butter, mayonnaise, and cilantro.
  • Garlic-Lime Grilled Corn
    Photo: Randy Mayor; Stylist: Cindy Barr

    Garlic-Lime Grilled Corn

    Forget boiled corn! Our recipe for Garlic-Lime Grilled Corn totally transforms your ears of corn into an easy, flavorful side.
  • Charred Corn with Garlic-Herb Butter
    Photo: Hector Sanchez; Styling: Buffy Hargett

    Charred Corn with Garlic-Herb Butter

    Use the husks as handles by pulling them back and tying the ends with kitchen string. Soak in cold water at least 10 minutes before grilling to prevent burning.
  • Spicy Hoisin and Sesame Glazed Corn
    Photo: Thomas J. Story; Styling: Dan Becker

    Spicy Hoisin and Sesame Glazed Corn

    Add Asian flavor to grilled corn by brushing it with a mixture of hoisin sauce, soy sauce, and sesame seeds. The spiciness comes from the minced serrano chile pepper.
  • Honey-Chipotle Grilled Corn
    Photo: Annabelle Breakey; Styling: Dan Becker

    Honey-Chipotle Grilled Corn

    Create a savory-sweet flavor for grilled fresh corn with the addition of honey and smoky chipotle pepper to the melted butter.
  • Grilled Mexican Corn with Crema
    Photography: Becky Luigart-Stayner; Styling: Jan Gautro

    Grilled Mexican Corn with Crema

    This top-rated corn is sprinkled with a mixture of chipotle chili powder, salt and pepper, then topped with crema Mexicana and lime juice. If you can't find crema Mexicana, you can use sour cream.
  • Grilled Corn Cobettes
    Photo: Annabelle Breakey Stylist: Kevin Crafts

    Grilled Corn Cobettes

    Sweet corn only gets better smeared with one of these easy, flavorful toppings. Each makes enough for 4 ears of corn.
  • Grilled Corn on the Cob

    Grilled Corn on the Cob

    It doesn't get any more basic—or delicious—than 3 ingredients and a grilled vegetable recipe. All you need is fresh corn, olive oil, and salt to get the most perfect corn of the summer.
  • Chili-Lime Grilled Corn

    Chili-Lime Grilled Corn

    Butter, a lime, and some chili powder are all you need to add a distinctive Tex-Mex flavor to fresh corn. Grilling the corn in the husks helps keep the kernels moist and tender.
  • Spicy Grilled Corn
    Becky Luigart-Stayner; Mary Catherine Muir

    Spicy Grilled Corn

    Who needs butter when you can have a Thai-style spicy-hot dipping sauce? And, because the husks char a bit on the outside, some of that flavor is transmitted to the kernels and you get corn that really tastes grilled.
  • Grilled Corn with Mint Butter
    Becky Luigart-Stayner

    Grilled Corn with Mint Butter

    Top tender grilled corn with an herbed butter that feature the sweetness of fresh mint and a little "bite" from fresh cilantro.
  • Grilled Corn With Jalapeño-Lime Butter

    Grilled Corn with Jalapeño-Lime Butter

    Give butter a kick by stirring in jalapeño pepper and lime juice, then use it as a topping for fresh corn.
  • Grilled Corn in the Style of Oaxaca

    Grilled Corn in the Style of Oaxaca

    The distinct flavors of the foods from Oaxaca, a state in the southeastern part of Mexico, are showcased here by the sweet corn combined with the creamy mixture of mayonnaise and sour cream, salty cheese, and spicy chili powder. It's an irresistible union of flavors.
  • Smoked Corn

    Smoked Corn

    Smoking ears of corn, in the husks, over wood chips for 30 minutes creates an amazingly rich, smoky flavor. After the corn is smoked, top it with thyme butter for a fresh herb note.
  • Chili Lime Grilled Corn
    Jim Franco

    Chili Lime Grilled Corn

    To serve, pull back the husks and tie them together with a piece of the husk to form a handle. Season the sweet fresh corn with sea salt and black pepper to get an ideal flavor balance.
  • Grilled Corn on the Cob
    Photo: Marcus Nilsson; Styling: Angharad Bailey

    Grilled Corn on the Cob

    Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify.
  • Grilled Corn on the Cob
    Photo: Kate Sears; Styling: Gerri Williams for James Reps

    Grilled Corn on the Cob

    Grilled Corn on the Cob takes on a citrusy flavor thanks to the orange-lime-lemon butter scooped on top.
  • <p>Grilled Oaxacan Corn</p>

    Grilled Oaxacan Corn

    Cayenne pepper gives a jolt of spice to this grilled corn recipe. Limit the amount of spice and add a touch more queso fresco if you want to tone down the heat.

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