One of the best summer sides is grilled corn on the cob—slightly sweet with a satisfying crunch, there’s nothing like it to spice up your summer barbecue or cookout. And while fresh corn on the cob is great as-is off the grill, or with just a little butter and salt, there are countless other ways that you can enjoy this
Start with fresh, in-season corn. Drizzle with olive oil, wrap in foil, and throw it on the grill over medium heat, rotating occasionally. Let cook for 15-20 minutes, then remove from the grill and give one of these toppings a try.
Note: These recipes allow for 4-6 pieces of corn.
- In a medium size bowl, combine butter, garlic, thyme, parsley, salt, and pepper.
- While corn is still hot, spread butter mixture onto the ear with a basting brush.
- Roll the corn in freshly grated Parmesan cheese.
- Spread mayonnaise onto the corn.
- In a shallow dish, combine the grated cheddar cheese with bacon.
- Roll the corn in the cheddar-bacon mixture. Sprinkle with additional cheese, if desired.
Ingredients: Garlic Old Bay
- In a small bowl, combine butter, garlic, and Old Bay seasoning.
- Spread onto hot corn with a basting brush. Sprinkle with extra Old Bay seasoning, if desired.
- Coat hot corn with the butter.
- In a medium size bowl, combine the mayonnaise, adobo pepper, cilantro, lime juice, lime zest, and salt.
- Using a basting brush, spread mayonnaise mixture onto corn.
- Sprinkle corn with shredded Asiago cheese.
- In a medium size bowl, mix together minced garlic and salt.
- Whisk in dijon mustard, and then slowly add in the olive oil.
- Once thickened, add in lemon juice and parsley.
- Using a basting brush, cover the corn with 2 coats of the mixture, and then sprinkle with paprika and grated cheese.
- Using a basting brush, coat each ear with butter.
- Sprinkle on chili powder, cotija cheese, and cilantro.
- Drizzle with lime juice.