Corn on the Cob with a twist! I LOVE corn on the cob, and I especially love grilling it. But I never ventured beyond the butter, salt and pepper– oh the places we’ll go! Check out these inventive corn on the cob recipes that look easy and delicious!
Cuban-Spiced Corn on the Cob
Put the husks on the grill for 12 to 15 minutes or until tender and browned in spots. Then, top with a cuban-inspired marinade and cotija cheese.
Ingredients
- 6 ears fresh corn, husks and silk removed
- 1/2 cup mayo
- 1 canned chipotle in adobo sauce
- Cotija cheese
- Lime wedges
Directions
- In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes.
- Remove from the pot using tongs. Peel back each cob’s husk, then use one strand to tie it together; discard the silk.
- Grill the corn over medium heat, turning occasionally, until tender and browned in spots, 12 to 15 minutes.
- In a food processor, puree 1/2 cup mayo with 1 canned chipotle in adobo sauce; slather on the corn. Sprinkle with cotija cheese; serve with lime wedges.
Grilled Corn with Parmesan Butter
When you’re short on time, parmesan butter is a fast and easy way to add some flavor to your corn–and impress your guests!
Ingredients
- 1 stick (4 ounces) butter, softened
- 1/2 cup finely grated parmesan cheese
- 1/2 teaspoon pepper
- 6 ears corn, husked
- 2 tablespoons extra-virgin olive oil
Directions
- In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.
- Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes.
- Cut the chilled butter into small pieces and serve with the corn.
Tex-Mex
Add a little south-of-the-border flair to your meal with Lisa Fain’s Tex-Mex version featuring cilantro, lime juice, cumin and other Caliente spices.
Ingredients
- 6 ears fresh corn, husks and silk removed
- 4 tablespoons softened butter
- 1 clove garlic
- 1/2 tablespoon finely chopped cilantro
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 pinch paprika
- 1 pinch salt
- Lime juice
Directions
- In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
- Mix 4 tbsp. softened butter, 1 minced clove garlic, 1/2 tbsp. finely chopped cilantro, 1/2 tsp. ancho chile powder, 1/4 tsp. each ground cumin and smoked paprika, a small pinch each cayenne and salt, and a squirt of lime juice. Spread on the husked, cooked corn.
Tarragon-Buttered-Basted Corn on the Cob
In this recipe from Katie Barriera, the corn is basted with tarragon-butter to keep it moist and infuse it with flavor while grilling. Get creative and add in other herbs like thyme or rosemary.
Ingredients
- 6 ears fresh corn, husks and silk removed
- 1 teaspoon chopped fresh tarragon
- 1/8 teaspoon salt
- 2 tablespoons softened butter
- 2 teaspoons herb butter
Directions
- In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
- Stir 1 tsp. chopped fresh tarragon and 1/8 tsp. salt into 2 tbsp. softened butter. peel back the corn husks but don’t remove; discard the silk. Rub the corn with 2 tsp. herb butter and rewrap in the husks.
- Grill over medium heat, turning often, until the husks have grill marks on all sides and the kernels are tender, 12 to 15 minutes.