Deliciously Different Grilled Corn-On-The-Cob Recipes
Corn on the cob is the quintessential summertime treat. Spice up your summer meal routine with these daring, and delicious, grilled corn on the cob recipes!
Corn-on-the-cob is the quintessential summertime treat. Spice up your summer meal routine with these daring and delicious grilled corn-on-the-cob recipes—perfect for Father’s Day!
Chili Lime Corn On The Cob
Ingredients
- 4 ears sweet corn in husks
- 3 tablespoons unsalted butter
- 1 teaspoon finely grated lime zest
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, combine butter, lime zest, chili powder, garlic, salt, and pepper. Set aside.
- Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn.
- Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string.
- Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel.
- Spread the butter mixture evenly onto corn. Replace the husks and grill for about 25 minutes, or until tender, turning about every five minutes.
Maple Chipotle Corn On The Cob
Ingredients
- 4 ears sweet corn in husks
- 1/4 cup butter
- 1/4 cup real maple syrup
- 3 cloves garlic, minced
- 1 tablespoon chipotle sauce
Instructions
- In a small saucepan, combine the butter, syrup, garlic, chipotle sauce, and salt and simmer over low heat until bubbles form. Remove from heat and set aside.
- Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn.
- Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string.
- Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel.
- Spoon about 2 teaspoons of maple glaze onto the one side of a corncob and cover the glaze with the husk. Spoon another two teaspoons of maple glaze onto the other side of the corn and close the husks all around the corn, squeezing it tightly to distribute the glaze.
- Grill for about 25 minutes, or until tender, turning about every five minutes.
Curried Corn On The Cob With Goat Cheese
Ingredients
- 4 sweet corn ears in husks
- 1/2 cup crumbled goat cheese
- 2 teaspoons sugar
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- chopped fresh parsley
Instructions
- Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn.
- Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string.
- Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel.
- Grill for about 25 minutes, until tender, turning about every five minutes.
- In a small bowl, combine goat cheese, sugar, curry powder, salt and pepper. Spread over warm corn.
- Top with parsley and serve.
Now, what to do with all those leftover cobs? Make fire starters! See the tip here.
Jaime McLeod
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.
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Jaime McLeod#molongui-disabled-link
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Jaime McLeod#molongui-disabled-link
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Jaime McLeod#molongui-disabled-link
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