Fresh off the grill, summertime sweet corn needs nothing—it’s a pure pleasure. Making a few specialty toppings (although plain butter is great) is a really fun way to serve grilled corn at a big barbecue and make it a really tasty side dish. Especially delicious on the side of Grilled Skirt Steak with Blistered Tomatoes and Burratawith a Fresh Berry Cobbler, to finish off the meal.
This is less a recipe for grilling corn on the cob, and more of a way to discuss our favorite corn toppings. We love to serve grilled corn with sweet and savory toppings. Here’s a few of our greatest hits, with detailed instructions in the method section of the recipe:
Maple Bourbon Butter
Chipotle Mayo with Parmesan Cheese
Spicy Corn with Cotija Cheese
Blue Cheese Butter with Chives
Grilling corn is the easiest method of all—there’s almost zero prep. Just fire up the grill, shuck your corn, and place it over the heat.
Start your grill. Get some coals going or turn a gas grill to medium heat.
Shuck the corn. Remove the husks and corn silks completely. You can leave a little bit of the stalk at the base of the corn–this gives you a convenient handle to use while grilling and eating the corn.
Place corn on the grill. Use tongs to lay your shucked corn on the grill.
Grill! Cover for about 15 minutes, turning the corn every five minutes.
Done! The corn is done when the kernels are tender and juicy.
Cool! Let the corn cool a bit and then let everyone feast!
Written by: Q1075