Corn on the Grill
Corn on the Cob with Honey-Chipotle Butter
Nothing says summer like fresh corn on the cob. Here is a favorite flavor combo for buttering them up, a honey-chipotle spread.
Corn on the Cob with Lemon-Chive Butter
Sink your teeth into summer with a lemon-chive buttered up corn on the cob. Serving corn for a crowd? Try cooking your cobs in a cooler of boiling water.
Corn on the Cob with Lemon-Curry Spice Butter
Spread a spicy butter over your kernels. Lemon-Curry Spice Butter adds a major punch to your average cob.
Corn on the Cob with Orange, Tarragon, and Basil Butter
Flavor-packed Orange, Tarragon, and Basil Buttered Corn just might be our new favorite!
Give corn some charred flavor by cooking it on the grill.
Grilled Corn with Cheese and Lime
Sprinkle grilled corn with cheese and cayenne and serve with lime wedges for a delicious summertime appetizer or side.
Grilled Mexican Corn Salad
Here's an off-the-cob play on a popular Mexican street dish.
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
This Cuban take on grilled corn stars ingredients like fresh parsley, cilantro, and grated parmesan cheese.
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 and Dilled Corn on the Cob
This creamy, savory topping perfectly compliments sweet corn on the cob.
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
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
This grilled corn recipe from Chef Mark Fischer features fresh grilled corn served with a creamy mixture of Mexican cheese, butter, mayonnaise, and cilantro.
Corn on the Cob with Smoky Red Pepper Mayo and Basil
Charred corn is delicious on its own, but when you top it with a roasted red pepper mayo and chopped basil... It becomes divine.
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify.
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.
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.
Corn on the Cob with Feta and Mint Butter
You'll neve look at corn on the cob the same way again! This 5-ingredient recipe features charred corn with a creamy feta and mint butter.
Spicy Grilled Corn Salad
Elote, Mexican-style street corn, inspired this tangy, smoky, slightly creamy side dish. Three jalapeños give this salad a real kick; make it milder by substituting mini sweet peppers. Serve this salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an easy taco night.
Smoky Beer-Poached Grilled Corn
We took a technique that’s typically used for bratwurst and applied it to corn—with amazing results. You can save the beer after poaching the corn and use it for poaching brats or for steaming peel-and-eat shrimp.