Mastering Maize: 6 Corn on the Cob Recipes Hot Off the Stalks

Fresh corn on the cob is the quintessential summertime luxury. Many summer grillers have their own tried-and-true formulas they follow for preparing the perfect corn, but just in case you wish to switch it up this summer, try your hand at one of these six delicious and nutritious recipes. The classic combination of corn, butter, and salt never gets old, but you also can’t argue that Mexican-style grilled corn or lemon-garlic glazed corn doesn’t sound pretty darn appealing, too. Sit back, relax, and get ready to start husking.

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1. Classic Grilled Corn on the Cob

Our first recipe is from Southern Living. Sometimes basic is best, and that certainly rings true for this maize feast that only requires 10 ears of corn, some olive oil, and salt. There are a multitude of ways to prepare corn on the cob, but this recipe nails it with the grilling technique.

Ingredients:

  • 10 ears fresh corn with husks
  • olive oil (about ¼ cup)
  • 1¼ teaspoons salt

Directions: Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn and dry with paper towels. Tie inner husks together with string, leaving ears exposed. Brush corn cobs lightly with oil; sprinkle evenly with salt. Position corn so that tied husks hang over edge of grill to avoid burning husks. Grill corn, covered with grill lid, over medium-high heat (350 to 400 degrees Fahrenheit) 20 minutes, turning every 5 minutes, or until done. (Some kernels will begin to char and pop.) Serve immediately.

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2. Grilled Corn With Poblano Lime Cream

Once you’ve got the basic grilling method down, it’s time to turn to a handful of other mouth-watering corn on the cob recipes. Take this one from Eat Live Run for example. The developer of this recipe for grilled corn takes the dish up a notch by whipping up a corn accompaniment that complements the kernels perfectly.

Ingredients:

  • ½ cup sour cream
  • juice of half a lime
  • 1½ teaspoon adobo sauce (from a can of poblano chilies in adobo sauce)
  • ¼ teaspoon sea salt
  • 4 ears of fresh sweet corn, shucked
  • 1 tablespoon garlic olive oil, regular olive oil or butter
  • cilantro for serving

Directions: Heat your grill up outside. You want the temperature to be around 400 degrees Fahrenheit for these. In a small bowl, whisk together the sour cream, lime juice, adobo sauce, and sea salt. Set aside. Rub the ears of corn with the garlic oil. Grill for about 6 minutes, until golden and toasty. When the corn is done, remove from the grill and drizzle the crema over the ears. Sprinkle with cilantro and serve with additional crema on the side.

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3. Mexican Corn on the Cob

Here’s another recipe for Mexican corn on the cob from Damn Delicious. This formula doesn’t involve any crema, but it does call for chili powder, cotija cheese, cilantro, and lime juice, so we’re confident your taste buds will still be pleased.

Ingredients:

  • 6 ears corn, unhusked
  • 6 tablespoons unsalted butter
  • 2 teaspoons chili powder
  • ¼ cup grated cotija cheese
  • ¼ cup freshly chopped cilantro leaves
  • juice of 2 limes

Directions: Preheat oven to 350 degrees Fahrenheit. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes. Peel down the husks. Rub each ear of corn with 1 tablespoon butter. Serve immediately, sprinkled with chili powder, cotija, cilantro, and lime juice.

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4. Lemon-Garlic Glazed Corn

Next, we come to this recipe from Eating WellWe’ll let the ingredients and recipe speak for themselves.

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 ears corn, husked
  • ⅓ cup water
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Directions: Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt, and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2-4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

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5. Herbed Grilled Corn on the Cob

This recipe from Taste of Home is heavy on the basil and parsley but also not skimping on the butter. What’s more, this dish calls for a technique different from others highlighted on this list so far. Here, chefs are instructed to peel back the husks of the corn, dunk them in the butter and herb mixture, and then rewrap the maize before placing it on the grill. This method ensures that the corn holds its buttery herb flavor and also keeps things just a little less messy.

Ingredients:

  • 8 medium ears sweet corn
  • ½ cup butter, softened
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon salt

Directions: Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley, and salt. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Spread butter mixture over corn. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

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6. Thai-Style Grilled Corn with Roasted Peanuts

Saving (arguably) the best for last, we come to this recipe from Oh My VeggiesThink coconut milk, soy sauce, lime juice, and sriracha for this Thai-inspired recipe. As far as we’re concerned, this dish can do no wrong.

Ingredients:

  • peanut or vegetable oil, for brushing grill
  • 2 tablespoons unsweetened, reduced-fat coconut milk
  • 1 teaspoon light brown sugar
  • 1½ teaspoons reduced-sodium soy sauce (or tamari)
  • 1½ teaspoons lime juice
  • 1 teaspoon grated lime zest
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon sriracha
  • ¼ cup lightly salted, dry-roasted peanuts
  • 4 medium ears fresh corn, husked

Directions: Brush grill with oil and preheat to medium. Whisk together coconut milk, brown sugar, soy sauce, lime juice, lime zest, cilantro, and sriracha in a small bowl. Pulse peanuts in a food processor until finely ground. Transfer to a large plate. Place corn on grill and cook 8-10 minutes, or until browned and lightly charred in spots, turning occasionally. Brush with half of coconut milk mixture and grill 2 minutes more. Brush with remaining coconut mixture and roll in crushed peanuts until coated.

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