Traditional recipes

Best Grilled Corn Recipes

Best Grilled Corn Recipes

Top Rated Grilled Corn Recipes

You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.

This recipe is from eclectic American restaurant Norah in West Hollywood, contributed by Executive Chef Mike Williams. Norah's cuisine is seasonal and mainly locally sourced. This recipe creates a versatile sauce that is great on salads, cooked vegetables, chicken and fish. The chef's recommended way to eat it is on top of green beans and nectarines.To complete the dish per the chef's recommendation, blanch some green beans in salted, boiling water until tender but still al dente, then shock in ice water. Toss cooked green beans with corn dressing, then top with raw nectarines, purslane, crispy shallots, and toasted sesame seeds.

This simple grilled taco filling is healthy, delicious, and easy to make.This recipe is courtesy of Love and Lemons.

Corn adds a fresh element to this vegan-friendly chickpea burger.This recipe is courtesy of McCormick.

Give grilled corn on the cob a Mexican twist with taco-spiced butter.Recipe courtesy of McCormick

Add some grilled corn to your plant-based burger for a delicious, vegan-friendly twist. This recipe is courtesy of Beyond Meat.

I’m a Jersey guy, and in my opinion, there’s nothing better than Jersey sweet corn in the dead of summer. Any corn will do for this recipe, but I strongly recommend you try to get your hands on my home state’s.

This salad from The Cheesecake Factory's SkinnyLicious® menu is chock-full of flavor thanks to crunchy cabbage, sweet corn and hearty black beans.Recipe courtesy of The Cheesecake Factory

Mexican street corn, a.k.a. elotes, is something that everyone should try at least once in their life. This easy riff on the classic street food has just five ingredients and a zesty lime salt that is beyond delicious.This recipe is courtesy of Morton Salt.

Grilled corn is one of the best things about summer. Fresh, juicy, and slightly charred is exactly how I want my corn — and grilling it is the perfect way to achieve these qualities. Start with good quality corn on the cob, which is usually during the summer months when they are in the peak of their season. This is a basic recipe with butter and seasoning, but grilled corn is also great with Parmesan cheese and chopped herbs.

Rub your steaks in a mix of tea, sea salt and brown sugar, serving it with a homemade grilled corn and tomato salsa.This recipe is courtesy of McCormick.

Make a sweet, citrusy dressing and pour it all over the chickpeas, tomatoes, and corn. Let the salad sit before serving: This is a meal that gets better with time.This recipe is courtesy of How Sweet Eats.


Best Basic Grilled Corn on the Cob Recipe

From April to September, corn on the cob makes an appearance at picnics and cookouts across the country. In the Northeast we prefer to wait until August when it’s at its sweetest. But this early in the season you can get corn on the cob from Florida or California.

When you’re buying it, peel back the husk and make sure there are no sunken or missing kernels. Also steer clear of brown or mushy spots. Ideally you should see plump little kernels in full rows, either yellow or white or a mix of both colors.

Early in the season corn on the cob can be a little woodier in texture and the skins of the kernels can be a bit tough, so the corn benefits from blanching (placing in a pot of simmering salted water for 3 to 4 minutes before placing on the grill).

If the corn is at its peak, you can shuck it, being sure to remove the silks (the white, stringy-looking things), rinse under water, and place it directly on the grill. While you can grill it right in its husk, we think shucking it first is easier and in the end makes for a tastier ear of corn.


Our 10 best summer corn recipes

Everything in the summer calls for corn: summer dinners, picnics, barbecues, parties, you name it.

With corn in its peak season June through September, now's the time to dive into recipes that use the vegetable all different ways. While corn on the cob boiled or grilled is delightful with just a bit of butter and salt, kernels can also be shaved into salads, tacos and more — especially with Ina Garten's simple hack.

And when the corn craving kicks in during fall or winter, any recipes that call for corn off the cob can be replaced with frozen corn (store-bought or your own kernels cooked, cut and stored in plastic freezer bags). Even canned corn can do the trick.

One way to find the freshest corn at the store or farm stand is to pull back the husks to inspect the kernels (they should be bright, plump and arranged in neat, tightly packed rows), but that shortens shelf life and won't earn you any points with the grocery clerks. Instead, gently squeeze the cobs to get a feel for kernel quality and quantity.


The trick to great grilled corn is to cook it long enough to get a char, but not so long that the kernels end up juiceless and dry.

When you grill corn the way I do without the husk, it’s inevitable that you’ll get some shrivelled kernels, like you can see below, but we want to minimise those shrivelled patches whilst still getting some nice charred bits for flavour.

So make sure to use a very hot BBQ so you can get maximum charred bits in the fastest time possible for the juiciest corn! – Nagi x


23 Mouthwatering Burger Recipes for National Burger Day

Pssst. Did you hear? Brit + Co's 10-week business program for women, Selfmade, is back for the summer! And that also means our scholarship program is back in action thanks to our amazing partner, Office Depot. Keep reading for more about the life-changing program and how to join the thriving, entrepreneurial community that's helped mentor over 5,700 women to date.

What's Selfmade?

Designed to help you create a new business or grow your existing one, this course is personally led by Brit + Co founder Brit Morin, and supported by more than a dozen of the top female entrepreneurs, creatives, and investors in the country. Students receive personalized coaching on everything from how to get out of your comfort zone to how to scale your business, and everything in between. And now, thanks to our founding sponsor Office Depot, even more of you can join the course!

When is the program?

The summer session of Selfmade kicks off Monday, June 28 and runs for 10 weeks through Friday, September 3, 2021.

How much does it cost to enroll?

The enrollment price is $2,000, but for the summer session, we're thrilled to team up with Office Depot to grant 200 FREE scholarship seats to the course. Scholarships are open to US residents, focusing on women of color, women from underserved and underrepresented communities, and women in need of support to help them trail-blaze. After all, we firmly believe that your support system is a huge part of how you achieve greatness, and we are here to cheer all of you on.

To nominate yourself or someone you know for a scholarship, head to our application form right here. The deadline for scholarship applications is June 8 — it's time to take the leap!

Once scholarship recipients are chosen in June, prospective students will have 48 hours to accept their seats, so keep an eye on your inbox starting June 8! For those who don't receive a full-ride scholarship, you'll be eligible to receive a special discount and perks just for applying!

So what are you waiting for? Take a chance on yourself and get yourself one step closer to truly being selfmade. Learn more about the Selfmade program, apply for a scholarship and prepare to be inspired :)

Discover what valuable lessons these small business owners and entrepreneurs took away from the spring session of the Selfmade 10-week course at Selfmade Success Stories.


Easy Grilled Corn Recipe

With great enthusiasm, I went searching for a fabulous indoor grilled corn recipe. Surprisingly, there weren’t too many interesting ones. It seems the best way to prepare grilled corn on a griddle is to not overcomplicate it. What you do with the corn after it is grilled is another story. So, here is the simple way to grill corn using a Foreman Grill. This works best on the flat Panini style grill with the floating hinges that lift up to accommodate the height of the corn.

Ingredients

  • 2 to 4 ears of fresh corn, depending on grill size
  • Extra virgin olive oil (EVOO)
  • Sea salt
  • Freshly ground pepper

Total time: 13 minPrep time: 5 min – Cook time: 8 min – Serves: 2 people
Author: Diana

1. Preheat the Foreman grill, with standard ridged grill plates, to 375°F.

2. Shuck and remove the silks from the corn.

3. On a plate or cutting board, brush or drizzle EVOO all over the corn, then sprinkle with salt and pepper.

4. Place the ears on the hot grill between the ridges, so they sit steady in the valleys, and cover with the top. Cook for 5 minutes. Roll 90 degrees. Cook another 3 minutes.

5. Serve with a little butter as a side dish to your favorite main entrée.

6. Note: If you want grill marks, try placing the corn horizontally at 90 degrees to the ridges. They do tend to roll doing it this way, so you will have to experiment.


How to Grill Corn on the Cob

I have two methods for how to grill corn on the cob. They yield slightly different results, but both are delicious. Which one I pick on a given day depends on how much time I have and what I’m craving. Feel free to choose whichever sounds best to you!

1. In the husk – In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred. I pull the husks of the corn back, leaving them attached at the base, and remove the silk. Then, I pull the husks back up and soak the corn in the husks for 10 minutes. (Soaking corn hydrates the husks, preventing them from burning too much on the grill.) After the corn soaks, I pat it dry and grill it in the husks until the corn is tender and light char marks form. I choose this method when I’m craving really juicy, sweet grilled corn on the cob, and I’m not as concerned about the char.

2. Straight on the grill – Choose this method if you’re all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels won’t be quite as juicy – they’ll lose some of their moisture to the hot grill grates. However, they’ll be nicely charred and full of smoky flavor. This method is also great if you’re short on time. With no soaking required, the grilled corn cooks up in minutes.


Ingredients

  • 2 1/2 tablespoons melted unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 6 medium fresh corn ears
  • 3 tablespoons finely chopped fresh chives

Nutritional Information

  • Calories 132
  • Fat 6g
  • Satfat 3g
  • Unsatfat 3g
  • Protein 4g
  • Carbohydrate 19g
  • Fiber 2g
  • Sugars 6g
  • Added sugars 0g
  • Sodium 343mg
  • Calcium 1% DV
  • Potassium 6% DV

6 Toppings to Make Your Grilled Corn Even Better

If it hasn’t hit your market yet, it’s bound to be there any minute. I’m talking about sweet summer corn, arguably the quintessential taste of summer. And the only thing more amazing than fresh corn on the cob is grilled corn — two perfect summer flavors in one bite.

While corn on the cob and butter make a perfect pair, we think it’s time to liven things up this summer! From Sriracha and beer butter to basil and Parmesan, here are six ways to turn grilled corn into the best thing you eat all summer.

1. Mexican-Style

Top corn on the cob with chili powder, cotija cheese, cilantro, lime juice, and a touch of mayo (you can also substitute butter), to make this Mexican-style street food at home.

2. Bacon + Basil

Melted butter and cool spreads are far from the only way to top an ear of grilled corn. Sweet basil is a natural partner to summer corn and it’s made even better when the whole package is wrapped with a strip of fatty bacon.

3. Greek Yogurt + Herbs + Crumbled Feta

With a slather of olive oil, tangy Greek yogurt, fresh herbs like basil and oregano, plus plenty of briny feta, here’s how to serve your corn on the cob Mediterranean-style.

Get the recipe: Grilled Mediterranean Street Corn with Feta Cheese from Fit Foodie Finds

4. Basil + Parmesan

Sweet grilled corn on the cob, brushed with a layer of basil pesto and then coated with freshly grated Parmesan cheese — sweet summer perfection!

Get the recipe: Basil Parmesan Grilled Corn from What’s Gaby Cooking

5. Harissa + Feta

Add a North African twist to grilled corn by blending softened feta with harissa (a spicy red pepper sauce commonly used in Morocco and Tunisia) and a sprinkle of fresh cilantro.

Get the recipe: Grilled Corn with Harissa and Feta from A Couple Cooks

6. Sriracha + Beer Butter

I know, our minds are totally blown by this, too! Whether you use an IPA, or prefer to stick with your favorite lager or wheat beer, Sriracha beer butter sounds like the ultimate grilled corn topping.

Get the recipe: Sriracha Beer Butter Grilled Corn from The Beeroness


Recipe Summary

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 4 ears of corn
  • Vegetable oil, for the grill

Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.

Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.

Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.