Grilled Corn with Smoky Red Pepper Mayo and Basil
Turn your corn occasionally to develop an even char on all sides. Spread the topping on hot ears and devour immediately.
Grilled Corn with Feta and Mint Butter
Infuse this finger food with Mediterranean flavor with fresh mint and crumbled feta. Cut the ears into smaller sections to make them easier to eat.
Grilled Corn with Roasted Jalapeño Butter
Charring the pepper eases the heat, yielding a versatile, not-too-spicy butter.
Oaxacan-Style Grilled Corn on the Cob
Look for crema at Latin markets or by the supermarket's Mexican cheeses. It's slightly tangier than sour cream.
Grilled Corn, Poblano, and Black Bean Salad
Here's a great side for grilled meats and fish. Be sure you don't skimp on the fresh cilantro. It brings an extra dash of fresh flavor.
Grilled Corn on the Cob
Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify. Soaking in salted water lightly seasons the corn and helps keep it moist as it grills. Then, since the silks have been removed, just peel and enjoy.
Garlic-Lime Grilled Corn
A garlic and lime sauce adds delicious flavor to grilled corn, making for a perfect barbecue side.
Grilled Corn with Mint Butter
Grilling is the best way to cook corn on the cob; boiling just doesn't deliver the same intense sweetness. This recipe's tangy herbal butter adds layers of flavor to that sweet base. Try this alongside just about any summer entrée.
Grilled Mexican Corn with Crema
On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. This savory treat provides a festive twist to the basic corn-on-the-cob. Crema Mexicana is a sweet, heavy cream that ranges in flavor from tangy to mildly bland with a slightly stiff to thick consistency. If you have difficulty finding it, use low-fat sour cream as a substitute.
View Recipe: Grilled Corn with Mexican Crema
