High summer means it’s time to revel in the taste of fresh, delicious corn on the cob from your local farmer! From plain boiled corn, to corn bread, to corn salsa, and more, corn can be used for a variety of recipes in-season. But grilled corn on the cob frequently tops the list of summer corn favorites, and the number of ways grilled corn can be served means the whole family can have their favorite at the same meal. This is also fantastic for summer parties!
We’ve created four ways that you can serve grilled corn on the cob, but don’t let our suggestions limit you! Grilled corn goes great with a wide variety of toppings, from simple to complex. But they all start with the same method for grilling corn at home.
Grilled corn on the cob, served with multiple toppings, is a seasonal treat that can’t be beat!
GRILLING CORN ON THE COB
The first step is to purchase some fresh corn from your local farmer (to find a New Mexico farmers’ market near you, head here). When you get the corn home, peel the husk back, remove the corn silks, then gently replace the husk around the corn. Soak the corn in cold water (add a teaspoon or two of salt) for about 15 minutes, until it is well saturated. Remove the corn from the water, drain briefly, and place the husk-covered cobs on a medium-heat grill. Close the grill’s lid and grill the corn for about 20 minutes, turning the cobs about every five minutes, until the kernels are easily pierced with a fork or knife. After the cobs are cooked, carefully remove the husks and proceed to one our serving suggestions below (if you are making bacon-wrapped corn on the cob, keep your grill lit):
AVOCADO AND QUESO FRESCO SPREAD
Ingredients:
- 1 avocado
- Juice of 1 lime
- 6 ounces of queso fresco (about 1/2 Â a package)
- A dusting of chili powder (optional)
- Salt and pepper to taste
Place all ingredients in a bowl and mash together with a fork. You can whip until smooth, or leave a bit chunky. Add salt and pepper to taste. Spread on your grilled corn, add some chili powder, and enjoy! This is truly delicious.
Our spread made with avocado, queso fresco, and fresh lime is a perfect spread for grilled corn on the cob.
WRAPPED IN BACON
Ingredients:
- 2 slices of regular-cut bacon per grilled ear of corn
After the corn is grilled according to the directions above, remove the husks. Wrap two slices of regular-cut bacon around each ear, so the whole ear is covered; a good technique is to “spiral” the bacon down the ear of corn. When you’re wrapping the bacon, try to make sure the bacon ends are facing the same side of the ear of corn.
Place the ears of bacon-wrapped corn on the grill, making sure the bacon ends are facing down on the grill grates (this will seal the bacon onto the cob). Cover the grill and let the corn and bacon cook for about 5 minutes, then turn, cooking the bacon an additional 5 minutes or until the bacon is cooked through. Remove from the grill and enjoy! This is unexpectedly delicious. Then again, it is bacon.
HERBED GARLIC BUTTER SPREAD
Ingredients:
- 1 stick of salted butter, softened
- 1 clove garlic, finely chopped
- 2 to 3 teaspoons of fresh oregano, finely chopped
If you have a high speed blender or food processor, you can place all of your ingredients in the blender and pulse until smooth. Or, you can finely chop the garlic and fresh oregano, and mix into your softened butter. This butter tastes better when made a day ahead of time. It is a delicious, garlicy hit to not only grilled corn, but also grilled bread!
Herbed butter with fresh oregano and garlic tastes delicious on grilled corn.
HOTÂ MAYONNAISE SPREAD
Ingredients:
- 1 cup mayonnaise
- Your favorite hot sauce, to taste
This is very easy, and so delicious. Simply take a cup of your favorite mayonnaise and add your favorite hot sauce or salsa to taste. Farmers’ markets frequently have vendors selling delicious, local hot sauces and salsas; we recommend trying out their tasty products in your kitchen whenever possible.
Grilled corn on the cob is a special treat, reserved for seasonal summer eating.
