Fresh corn is coming soon, and if you haven’t had grilled corn on the cob yet, now is the year to try it.
One of the benefits of grilled corn on the cob is that you cook it outside.
Boiling water in your kitchen on a hot summer day makes the place feel extremely hot and unnecessarily humid. Cooking corn outside keeps the kitchen cool and at a more pleasant temperature than cooking.
Skip the prep and grill your corn on the cob and all. Save yourself some prep time and grill your corn in the husks this season!
It’s much easier than you might think, and best of all, there’s almost no preparation required. You want to choose corn that is as fresh as possible, as the side of the corn releases steam when it’s on the grill, keeping the corn moist and adding extra flavor to your dish.
And in case you’re wondering, soaking isn’t necessary! The corn can go straight from the farmer’s market to the flame without any additional steps.
Get the recipe from the burlap sack
- 4 ears corn on the cob
- 4 teaspoons butter
- 1/8 teaspoon salt
- Heat the grill to medium heat. Place the corn on the cob with the husks directly on the grill rack.
- Close the lid and cook over medium heat.
- Grill the corn on the cob for 25-30 minutes, turning every five minutes, until hot and tender.
- Remove the corn from the grill and let it cool slightly before shelling.
- Brush the grilled corn on the cob with butter and sprinkle with salt before eating.
Mexican street corn is deliciously salty with a hint of lime and herbs.
If you’ve ever been lucky enough to try Mexican-style corn from a street vendor, you know this is something worth replicating at home. This corn is bursting with flavor and one bite will get you hooked.
It’s seasoned with a combination of mayonnaise and cheese that makes the corn taste super creamy, but it’s the lime in this recipe that does the heavy lifting. The acidity of lime makes the corn even sweeter in taste and adds a brightness you may not have expected.
Get the recipe from GrillSeeker
- 6-8 ears of corn, chaff on
- 2 cups cotija cheese, crumbled
- ½ cup mayonnaise
- ½ cup cilantro, chopped and divided
- 1 tablespoon fresh lime juice
- 1 tablespoon kosher salt
- 1 teaspoon fresh black pepper
- 6 lime wedges
- 3 tablespoons barbecue rub, divided
- Get your grill ready two zone cooking and set the temperature to 350°F.
- While the grill is preheating, soak the corn in water. Then whisk together the mayonnaise, half the coriander, lime juice, 1 tablespoon BBQ rub, salt and pepper in a mixing bowl.
Place this mixture in the fridge to allow the flavors to infuse. You can also prepare some of these flavor-packed compound butter which is also excellent on grilled corn.
- Once the grill has reached 350 degrees, place the corn on the grill in the indirect heat zone and leave the husks on for 30 minutes.
- Remove from the grill and peel back the husks. Be careful when doing this, the steam in the chaff is HOT! Unfortunately I know this from experience. Return the corn to the grill over direct high heat and char the corn kernels. Turn often to avoid burning.
- Remove from the grill and coat the corn thoroughly with a thin layer of the mayonnaise mixture.
- Spoon the cotija cheese onto the corn and coat the mayonnaise mixture thoroughly.
- Then season with bbq rub, or a simple chili powder and Tajin mixture and finish with more coriander and fresh lime if desired.
Spice things up with this bacon jalapeno corn recipe. If your dentist or orthodontist insists that you cut corn off the cob, rest assured that the flavor in this tangy-sweet bacon corn recipe won’t be compromised.
Cooking corn next to bacon on a griddle or griddle brings a lot of flavor from the smoky bacon and just the right amount of heat from the jalapenos.
What’s so great about this grilled corn recipe is that it can be dressed or dressed up based on the occasion. Plate it into a cup with a serving spoon and it makes a wonderful hors d’oeuvre for a summer cocktail party, or serve it casually as a side dish to a cookout. It would even make a wonderfully spicy corn sauce topping for a gourmet hot dog.
Get the recipe from GrillingMontana
- 4 ears fresh corn
- 4 slices thick-cut bacon
- 1 medium sweet onion chopped
- ½ cup pickled jalapeno
- Optional toppings:
- Juice of ½ lime
- ½ cup Cojtilla cheese
- 1 tablespoon Tajín Clásico Herbs
- Pick corn. Make sure all silk is removed
- Use a sharp knife and the two bowl method to remove the corn kernels from the cob
- Stack the bacon slices on top of each other
- Make a slice in the center of the bacon, then cut across the bacon to cut into cubes. The bacon bits should be about an inch long and not much wider than the width of a pencil
- Cut your sweet onion into cubes
- Roughly chop the jalapeno rings to break them up a bit
- Preheat your Blackstone Griddle to medium heat and set it up for two-zone cooking
- Run out the bacon first and cook it until about 80% done
- Slide the bacon to the cool side of the baking tray
- Fry the onion in the bacon fat for three minutes
- Add the jalapenos to the onion and cook for another three minutes
- Slide the jalapeno and onion to the cool side of the baking sheet
- Add the corn to the warm side of the baking tray and cook for two minutes, stirring constantly
- Add a tablespoon or two of water or oil if the corn seems to be sticking to the baking sheet
- Cook the corn for about 5 minutes, then combine with the bacon, jalapenos, and onions.
- Cook for another two or three minutes to combine the flavors
- Serve in a bowl and garnish with Cojtilla cheese, lime juice and Tajín Clásico herbs
This 3-ingredient recipe is all about an intense corn flavor
Quick and absolutely delicious, you’ll love this grilled corn on the cob! No peel and no foil make it super easy. Made with olive oil and seasoned salt, the smoky flavor of the grill gives this corn a truly authentic grill flavor.
A really delicious corn dish like this, requiring few ingredients, is perfect for a side dish on a busy weeknight.
Get the recipe from Art from my table
- 6 ears of corn on the cob removed
- 2 tablespoons olive oil
- seasoned salt to taste
- Place the ears of corn in a 9 x 13 baking dish and brush each ear with olive oil.
- Sprinkle seasoned salt on all sides of the corn.
- Heat the grill to 350-400 degrees. Carefully place each ear of corn on the cooking grates with tongs and close the lid.
- Boil the corn for 3 minutes, turn a quarter turn and cook for a further 3 minutes. Do this twice more until all sides are cooked through.
- Remove from the grill and serve immediately.
Ready to get spicy?
This Buffalo-style grilled corn recipe is topped with a drizzle of homemade vegan blue cheese dressing.
It is a spicy, vegan and gluten-free side dish. This dish is a great addition to your barbecue or cooking session and is a thoughtful offer the next time you’re cooking with vegans or vegetarians.
Get the recipe from Cadry’s Kitchen
For vegan blue cheese dressing
- 1/2 cup crumbled tofu about 2.5 ounces super firm tofu*
- 1/2 cup vegan mayonnaise I use vegan
- 1 tablespoon non-dairy milk I use cashew milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- pinch of salt
For buffalo corn on the cob
- 3 Tablespoons vegan butter
- 3 Tablespoons Frank’s Red Hot Sauce or your favorite hot sauce
- 4 ears corn on the cob and silk removed
- Garnish: A handful of chopped chives optional
Making vegan blue cheese dressing
- In a bowl, combine the crumbled tofu, vegan mayonnaise, non-dairy milk, apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, garlic powder, and a pinch of salt. Taste for seasonings and adjust if necessary. Move the dressing to the refrigerator until ready to use.
To make buffalo corn
- Place vegan butter in a microwave-safe bowl. Heat for 15 to 30 seconds until melted. (If you prefer not to use the microwave, melt the butter in a small saucepan on the stove.) Stir in the hot sauce until completely mixed with the vegan butter. Put aside.
- Bring the outdoor grill to high heat — about 500 to 600 degrees. Grill the corn for about 10 minutes. Use tongs to move it occasionally so it can brown all over. Don’t move the corn too much, though, so you get nice, dark grill marks.
- Once the corn is ready, remove it from the grill. Drizzle buffalo sauce on each ear of corn over a plate, one at a time. Roll each ear in the sauce until each ear is evenly coated. Place the buffalo sauce-covered corn on a platter and add a dollop of vegan blue cheese dressing to each ear. Garnish with chopped chives (optional). Serve with additional vegan blue cheese dressing so people can add their own dressing to the corn while eating. Eat right away.
How long should corn cook on the grill?
Corn generally takes about 15 to 20 minutes to cook on the grill, depending on the temperature of your grill. The key to cooking whole ears of corn on the grill is to turn it often while grilling so that the heat cooks evenly on all sides.
The best way to grill corn is to roast it in the grill. You can do this by placing corn on the raised bun warming rack of the grill. Cooking on the bun rack is often overlooked and it works just as well for cooking corn as it does for reheat if you have leftovers.
Should Corn Be Boiled Before Grilling?
One of the best things about grilling corn is that no cooking is required. You don’t even have to remove the husks from the corn before grilling (and we’ll show you how in a recipe below)
The choice to grill maize with or without foil is a personal choice.
There are some benefits to grilling corn in foil. The foil protects the corn somewhat from the heat of the grill. Tightly packed, it will steam the corn while grilling. You can also add ingredients to the foil, such as butter, spices, and even garlic that can make the corn even more flavorful.
Grilling corn without foil provides a tastier pit with a toasty texture. This texture is great when making elote style corn or street corn, or in a corn side dish where the extra roasting brings extra flavors, you don’t get that from steaming in foil.
Hopefully, these grilled corn recipes will show you just how versatile grilling corn can be. If we’ve learned anything about grilling corn, it’s that:
- There’s no need to heat up the kitchen to cook corn in the summer when the grill is just as good (or better).
- You don’t have to soak corn before grilling it
- Corn can be grilled directly in the husk
- If you’re going to wrap corn in foil, you might as well add some butter and spices for extra flavors
- Grilled corn can be a delicious side dish for vegetarian or vegan guests at your next dinner party