5 Ways to Enjoy Grilled Corn

Like a sugar cone topped with a swirl of creamy whip or your favorite Fourth of July fireworks show, corn on the cob is one of those simple summer pleasures to look forward to all year long. And while you can’t go wrong with a pat of melty butter and a sprinkle of salt, grilled corn also pairs well with a variety of other fresh ingredients and flavors. Check out five of our favorite grilled corn dishes below.

Basic Grilled Corn

Preheat grill to medium-high heat. Spray shucked ears of corn with olive oil cooking spray (or brush lightly with olive oil); season with salt and pepper. Place corn directly on grill and cook, turning regularly, until lightly charred and cooked through, 10–15 minutes. Serve hot, or let cool and slice kernels off cobs into bowl.

Corn Relish

In large bowl, combine kernels from 2 ears grilled corn, 1 english cucumber, diced, ½ red bell pepper, diced, minced jalapeno, to taste, ¼ cup chopped, fresh cilantro, juice of 1 lime and 2 tablespoons olive oil. Season with salt and pepper, to taste. Serve as a topping for grilled chicken or fish.

Grilled Corn and Pasta Toss

In large skillet over medium heat, melt 2 tablespoons each butter and olive oil. Add kernels from 4 ears grilled corn and 4 cloves garlic, sliced; cook 5 minutes. Mix in ¼ cup pine nuts. Add hot cooked pasta plus ¼ cup pasta water, and ½ cup grated parmesan; stir to create a sauce. Season with salt and pepper. Serve, topped with grated parmesan and chopped, fresh basil.

Mexican Street Corn

In medium bowl, stir together ½ cup finely crumbled cotija or feta cheese, ¼ cup mayonnaise, 1 tablespoon chopped cilantro, ½ teaspoon minced, fresh thyme, ½ teaspoon chili powder and pinch of garlic powder. Spread mixture over 4 ears grilled corn. Serve with lime wedges.

Hot Corn Dip

In large bowl, mix together ½ cup sour cream and ½ cup softened cream cheese until well combined. Fold in kernels from 4 ears grilled corn, 4 green onions, sliced, 2 tablespoons grated parmesan, 1 teaspoon chopped, fresh thyme, and salt and pepper, to taste. Transfer to 6-cup baking dish and sprinkle with paprika. Bake at 325 °F until bubbly, 30–40 minutes. Serve with pita chips or crostini.