Top 10 Corn on the Cob Recipes for the Grill

Nothing says summer like the smoky, crisp sweetness of ripe corn on the cob fresh off the grill. All the Grilled Corn Recipes You’ll Ever Need Whether it’s a simple, buttery cob or one with more adventurous flavoring and toppings, grilled corn is a favorite at each cookout, potluck or family meal.

In honor of this timelessBBQ staple, we’ve curated the 10 best corn-on-the-cob recipes to throwon the grill. Each recipe has its own twist ranging from simple seasoning to global-inspired taste so you’re sure to find your favorite!

Why Grill Corn on the Cob?

When you grill corn, it’s about more than just flavor. It’s also about making an experience. Grilling the corn caramelizes the loose kernels, making them even sweeter. The char adds depth and balance to each bite. And not to mention cooking corn on the grill lets you play with marinades, spices and toppings that meet every palate that sits at the table.

Now, on to the recipes!

Classic Grilled Corn on the Cob Recipe with Butter🌽🔥🧈

Classic Grilled Corn with Butter Recipe
Sweet, smoky, and slathered in golden butter—this summer staple is the ultimate BBQ side dish!

Ingredients (Serves 4–6):

6 ears fresh corn, husks on or peeled
1/2 cup (1 stick) unsalted butter, softened
Salt and black pepper to taste
Optional add-ins for butter:
1 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp chopped fresh herbs (parsley, chives, or cilantro)
Pinch of chili powder or cayenne

Instructions:

Prep the Corn:

Husk-on method: Peel back the husks (but leave attached) and remove silks. Soak corn in cold water for 15–30 minutes to prevent burning.
Husk-off method: Remove husks and silks completely.

Flavor the Butter (Optional):

Mix softened butter with herbs, spices, or seasonings of choice.

Grill:

Preheat grill to medium-high heat (375–400°F).
Husk-on: Place corn directly on the grill. Cook for 15–20 minutes, turning occasionally, until husks char and kernels are tender.
Husk-off: Grill corn for 10–15 minutes, turning often, until lightly charred on all sides.

Butter & Serve:

Remove corn from grill. For husk-on corn, peel back husks and tie with a strip of husk for a handle.
Slather generously with seasoned butter. Sprinkle with salt and pepper.

Tips:

No grill? Roast corn in the oven at 400°F (200°C) for 20–25 minutes, or cook in a grill pan on the stovetop.
Extra flavor: Brush corn with butter before grilling for caramelized edges.
Test doneness: Pierce a kernel with a fork—if juicy and tender, it’s ready!
Dairy-free? Use vegan butter or olive oil.
Leftovers: Cut kernels off the cob and toss into salads, salsas, or soups.

Pairings:

Mains: BBQ ribs, grilled shrimp skewers, or juicy burgers.
Sides: Coleslaw, potato salad, or watermelon-feta salad.
Drinks: Ice-cold beer, lemonade, or a margarita!

Fun Fact: Grilled corn, or elote, is a street-food star in Mexico, often topped with mayo, cheese, chili powder, and lime. This classic buttered version keeps it simple—but feel free to get creative!

Fire up the grill and enjoy summer’s golden goodness! 🌽🔥🧈

A classic is always what you need. Brush melted butter onto ears of fresh corn and grill until lightly charred. Sprinkle with some salt snaps, and you’ve got glorious accompaniment for burgers or BBQ ribs.

Why it works:

Emphasizes how sweet corn should be.

Fast and easy, perfectly wonderful, though.

Pro Tip: Salted Butter for the Win!

Mexican Street Corn on the Cob Recipe (Elote)🌽🔥🧀

Mexican Street Corn (Elote) Recipe
Creamy, tangy, and loaded with bold flavors—this iconic street food is a fiesta for your taste buds!

Ingredients (Serves 4–6):

6 ears fresh corn, husks peeled back (but left attached for grilling) or removed
1/3 cup mayonnaise (or Mexican crema/sour cream for a lighter option)
1/3 cup cotija cheese, crumbled (sub feta or queso fresco)
1 tsp chili powder (or Tajín for extra zing)
1/2 tsp smoked paprika
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped
Optional: Hot sauce, minced garlic, or a drizzle of Valentina

Instructions:

Prep the Corn:

Peel back the husks (if attached) and remove silks. Soak husk-on corn in water for 15 minutes to prevent burning.

Grill:

Heat grill to medium-high (375–400°F). Grill corn for 15–20 minutes, turning occasionally, until kernels are charred and tender.

Coat with Mayo/Crema:

Brush grilled corn generously with mayonnaise or crema (use a spoon or silicone brush).

Add Toppings:

Roll corn in crumbled cotija cheese.
Sprinkle with chili powder, smoked paprika, and cilantro.
Squeeze lime juice over the top and serve with extra lime wedges.

Tips:

No grill? Roast corn in the oven at 425°F (220°C) for 20–25 minutes, or char in a skillet.
Veganize it: Use vegan mayo and dairy-free cheese (or nutritional yeast).
Extra flair: Mix mayo with a squeeze of lime juice and minced garlic before brushing.
Spice it up: Add cayenne, Tajín, or a drizzle of hot sauce.
On a stick: Cut corn into smaller pieces and serve as esquites (off-the-cob) in cups with toppings.

Pairings:

Mains: Carne asada tacos, grilled shrimp, or chorizo quesadillas.
Drinks: Ice-cold cerveza, palomas, or agua fresca.
Sides: Guacamole, refried beans, or jicama slaw.

Fun Fact: Elote (meaning “corn cob” in Spanish) is a beloved Mexican street food often sold by vendors who wheel carts piled high with grilled corn, shouting “¡Elotes!” in busy plazas. Its messy, finger-licking goodness is part of the charm!

Maybe one of the best grill corn recipes ever, this isn’t called a street food favorite for nothing! Then there’s the flavor: Grilled corn slathered in a combo of mayonnaise and sour cream, chili powder, cotija cheese, lime juice and cilantro equals pure heaven.

Why it works:

It’s tangy, spicy and creamy all at the same time.

Pro Tip: Any sort of crumbly (as in, crumbling) cheese, like feta, can stand in for cotija in a pinch.

Sweet Maple-Dijon Corn on the Cob Recipe🌽🍯🍴

Sweet Maple-Dijon Corn Recipe
Sweet, tangy, and kissed with smoky depth—this glazed corn side dish is a flavor-packed twist on classic summer corn!

Ingredients (Serves 4–6):

6 ears fresh corn, husks removed (or 4 cups frozen/ canned corn, drained)
3 tbsp unsalted butter (or vegan butter)
2 tbsp pure maple syrup
1.5 tbsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional for heat)
Salt and black pepper to taste
Garnish: Chopped fresh parsley, chives, or crispy bacon bits

Instructions:

Prep the Corn:

Grill method: Preheat grill to medium-high (400°F). Grill corn directly for 10–12 minutes, turning occasionally, until lightly charred.
Stovetop method: Boil corn in salted water for 5–7 minutes until tender.
Oven method: Roast shucked corn on a baking sheet at 425°F (220°C) for 15–20 minutes.
Once cooked, cut kernels off the cob (or use pre-cooked frozen/canned corn).

Make the Glaze:

In a skillet over medium heat, melt butter. Whisk in maple syrup, Dijon mustard, smoked paprika, garlic powder, cayenne (if using), and a pinch of salt and pepper. Simmer for 2–3 minutes until glossy.

Coat the Corn:

Add corn kernels to the skillet and toss to coat in the glaze. Cook for 3–4 minutes, stirring often, until caramelized.

Serve:

Transfer to a serving bowl. Garnish with herbs or bacon. Serve warm!

Tips:

Sweetness swap: Replace maple syrup with honey or brown sugar.
Creamy twist: Stir in 2 tbsp crumbled goat cheese or feta before serving.
Extra crunch: Add 1/4 cup toasted pecans or walnuts.
Smoky upgrade: Use 1 tsp chipotle powder instead of smoked paprika.
Meal prep: Make the glaze ahead and store in the fridge for 3 days.

Pairings:

Mains: Grilled pork chops, cedar-plank salmon, or BBQ chicken.
Sides: Quinoa salad, roasted Brussels sprouts, or garlic bread.
Drinks: Crisp riesling, amber ale, or sparkling water with lemon.

Fun Fact: The sweet-and-tangy flavor profile is a hallmark of modern “New American” cuisine, blending French (Dijon) and North American (maple) ingredients for a crowd-pleasing balance.

Dig into this golden, glazed goodness—summer never tasted so good! 🌽🍯🍴

Elevate your cocktail game with this sweet and sour mix. Brush your corn with a garlicky maple syrup, Dijon mustard and butter mixture before grilling. It’s sticky and delicious and unforgettable.

Why it works:

Balances sweet and savoury, so it’s universal.

Pro Tip: Add a dash of smoked paprika for an added layer of smoky sweetness.

Coconut Curry Corn on the Cob Recipe🌽🥥🍛

Coconut Curry Corn Recipe
Creamy, aromatic, and lightly spiced—this fusion dish transforms sweet corn into a tropical curry dream! Perfect as a side or served over rice for a hearty meal.

Ingredients (Serves 4–6):

4 cups fresh or frozen corn kernels (about 6 ears fresh)
1 (13.5-oz) can full-fat coconut milk
1 tbsp coconut oil (or neutral oil)
1 small onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 tbsp red or yellow curry paste (adjust to spice preference)
1 tsp ground turmeric
1 tsp cumin seeds (or ground cumin)
1/2 tsp smoked paprika
1 lime (juice + zest)
1 tbsp soy sauce or fish sauce (optional for umami)
1/4 cup fresh cilantro, chopped
Salt to taste
Optional add-ins:
1 cup bell peppers, diced
1/2 cup coconut cream (for extra richness)
1/2 cup cherry tomatoes, halved
1 cup spinach or kale

Instructions:

Sauté Aromatics:

Heat coconut oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
Add onion, garlic, and ginger. Sauté for 3–4 minutes until softened.

Build the Curry Base:

Stir in curry paste, turmeric, and smoked paprika. Cook for 1–2 minutes to bloom the spices.
Pour in coconut milk and soy/fish sauce (if using). Bring to a gentle simmer.

Add Corn & Simmer:

Stir in corn kernels (and bell peppers or tomatoes, if using). Simmer uncovered for 8–10 minutes until corn is tender and sauce thickens slightly.
For greens (spinach/kale), add in the last 2 minutes of cooking.

Finish & Serve:

Remove from heat. Stir in lime juice, zest, and half the cilantro. Taste and adjust salt or spice.
Garnish with remaining cilantro and serve with steamed rice, naan, or as a standalone side.

Tips:

Spice control: Use mild curry paste for a gentle kick, or add 1 minced Thai chili for heat.
Vegan option: Skip fish sauce and use soy sauce or coconut aminos.
Protein boost: Add 1 cup chickpeas, tofu, or shrimp with the corn.
Fresh vs. frozen: Fresh corn adds sweetness; frozen is quicker (no thawing needed).
Leftovers: Store in the fridge for 3 days—flavors deepen over time!

Pairings:

Mains: Grilled coconut-lime chicken, turmeric rice, or lemongrass tofu.
Sides: Cucumber-mint raita, mango salad, or crispy papadums.
Drinks: Thai iced tea, citrusy IPA, or coconut water with lime.

Fun Fact: Coconut-based curries are staples in Thai, Indian, and Caribbean cuisines, blending indigenous ingredients with colonial trade spices. This recipe marries sweet summer corn with tropical flair—a true global fusion!

Dive into this luscious bowl of sunshine! 🌽🥥🍛

Give your corn a tropical flavor with a brush of coconut milk seasoned with curry powder, a pinch of brown sugar and lime juice. Grill until golden.

Why it works:

Brings bold South East Asian flavors to your BBQ feast.

Pro Tip Get some chopped peanuts or cilantro on top for an extra textures.

Spicy Sriracha-Lime Corn🌶️🍯🌽

Spicy Sriracha-Lime Corn Recipe
🔥🌽 Sweet, fiery, and zesty—this bold corn dish is a flavor explosion that’s perfect for spice lovers and summer BBQs!

Ingredients (Serves 4–6):

6 ears fresh corn, husks removed (or 4 cups frozen/canned corn, drained)
3 tbsp unsalted butter (or olive oil for vegan)
2–3 tbsp Sriracha (adjust to heat preference)
1 lime (zest + 2 tbsp juice)
1 tbsp honey or agave syrup
1 tsp garlic powder
1/2 tsp smoked paprika
Salt to taste
Garnish:
Fresh cilantro or parsley, chopped
Crumbled cotija cheese or feta (optional)
Lime wedges

Instructions:

Cook the Corn:

Grill method: Preheat grill to medium-high. Grill corn for 10–12 minutes, turning occasionally, until charred.
Stovetop method: Boil corn in salted water for 5–7 minutes.
Oven method: Roast shucked corn at 425°F (220°C) for 15–20 minutes.
Cut kernels off the cob (or use pre-cooked corn).

Make the Sriracha-Lime Glaze:

In a skillet over medium heat, melt butter. Stir in Sriracha, honey, lime juice, garlic powder, smoked paprika, and a pinch of salt. Simmer 2–3 minutes until glossy.

Toss & Caramelize:

Add corn kernels to the skillet. Toss to coat in the glaze and cook 3–4 minutes, stirring often, until sticky and caramelized.

Serve:

Transfer to a bowl. Sprinkle with lime zest, cilantro, and cheese (if using). Serve with lime wedges for extra zing!

Tips:

Heat control: Start with 1 tbsp Sriracha and add more to taste.
Veganize: Use vegan butter and skip the cheese.
Extra crunch: Add 1/4 cup toasted sesame seeds or crushed peanuts.
Smoky twist: Add 1/2 tsp chipotle powder to the glaze.
Meal prep: Make the glaze ahead and store in the fridge for 5 days.

Pairings:

Mains: Grilled shrimp skewers, Korean BBQ ribs, or black bean tacos.
Sides: Cooling cucumber salad, coconut rice, or avocado crema.
Drinks: Ice-cold lager, mango margarita, or sparkling limeade.

Fun Fact: Sriracha sauce was invented in California by Vietnamese-American David Tran in the 1980s, but its name comes from the Thai city of Si Racha—a nod to Southeast Asia’s love of chili-forward flavors!

Fire up your taste buds with this sweet-heat sensation! 🌶️🍯🌽

Love a bit of heat? Whisk melted butter with sriracha and fresh lime juice and brush on your corn as it grills. Serve with a garnish of chopped green onions or sesame seeds.

Why it works:

Adds a fiery heat that’s countered by zesty lime flavors.

Pro Tip: If you don’t want anything too saucy, reduce the sriracha to tone down the heat.

Herb Butter Grilled Corn🌽🧈🌿

Herb Butter Grilled Corn Recipe
🌽🧈🌿 Sweet, smoky, and slathered in aromatic herb butter—this grilled corn is a summer showstopper that’ll steal the spotlight at any BBQ!

Ingredients (Serves 6):

6 ears fresh corn, husks on or peeled
1/2 cup (1 stick) unsalted butter, softened
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
2 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp lemon zest (optional for brightness)
1/2 tsp salt
1/4 tsp black pepper
Optional add-ins:
1/4 tsp chili flakes (for heat)
1 tbsp grated Parmesan cheese
1/2 tsp smoked paprika

Instructions:

Make the Herb Butter:

In a bowl, mix softened butter, parsley, chives, thyme, garlic, lemon zest (if using), salt, and pepper until well combined.
Optional: Fold in chili flakes, Parmesan, or smoked paprika.

Prep the Corn:

Husk-on method: Peel back husks (leave attached) and remove silks. Soak corn in cold water for 15–30 minutes to prevent burning.
Husk-off method: Remove husks and silks completely.

Grill:

Preheat grill to medium-high heat (375–400°F).
Husk-on: Grill corn for 15–20 minutes, turning occasionally, until husks are charred and kernels are tender.
Husk-off: Grill for 10–15 minutes, turning often, until lightly charred on all sides.

Butter & Serve:

For husk-on corn, peel back husks and tie with a husk strip for a handle.
Slather warm corn generously with herb butter. Garnish with extra herbs or lemon wedges.

Tips:

Vegan option: Use plant-based butter and skip the Parmesan.
Prep ahead: Herb butter can be made 3 days in advance and stored in the fridge (or frozen for 1 month).
Extra flavor: Brush corn with herb butter before grilling for caramelized edges.
No grill? Roast corn in the oven at 400°F (200°C) for 20–25 minutes.
Test doneness: Pierce a kernel with a fork—juicy and tender means it’s ready!

Pairings:

Mains: Juicy burgers, BBQ ribs, or grilled shrimp skewers.
Sides: Tomato-cucumber salad, coleslaw, or garlic bread.
Drinks: Ice-cold lemonade, crisp lager, or a citrusy rosé.

Fun Fact: Compound butters (like this herb version) date back to French cuisine, where they’re called beurre composé and used to enhance meats, seafood, and veggies. Grilling corn caramelizes its natural sugars, making it the perfect canvas for bold flavors!

Fire up the grill and let the herb butter work its magic! 🔥🌽✨

Make a herb butter using softened butter, parsley, thyme, dill, the zest of a lemon, and some minced garlic. Dollop it on freshly grilled corn, and you’re set!

Why it works:

The dish is lifted by sophisticated and cool herbal notes.

Pro Tip: Plan ahead and make the herb butter in advance to let the flavors mingle.

Cheesy Garlic-Crusted Corn🧄🧀🌽

Cheesy Garlic-Crusted Corn Recipe
🧄🧀🌽 Crispy, golden, and oozing with garlicky cheesiness—this decadent side dish turns humble corn into a crave-worthy crowd-pleaser!

Ingredients (Serves 4–6):

6 ears fresh corn, husks removed (or 4 cups frozen/canned corn, drained)
1/2 cup unsalted butter, melted
4 garlic cloves, minced (or 1.5 tsp garlic powder)
1 cup Parmesan cheese, finely grated (plus extra for topping)
1/2 cup sharp cheddar cheese, shredded
1/3 cup panko breadcrumbs (or regular breadcrumbs)
1 tsp smoked paprika
1/4 cup fresh parsley, chopped (plus extra for garnish)
Salt and black pepper to taste
Optional add-ins:
1/4 tsp cayenne pepper (for heat)
4 slices crispy bacon, crumbled
1 jalapeño, finely diced

Instructions:

Prep the Corn:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Grill or boil corn: Cook corn until tender (grill 10–12 mins, boil 5–7 mins). Cut kernels off the cob into a bowl.

Make the Garlic-Cheese Crust:

In a bowl, mix melted butter, garlic, Parmesan, cheddar, breadcrumbs, smoked paprika, parsley, salt, pepper, and optional add-ins.

Assemble & Bake:

Spread corn evenly on the baking sheet. Press the cheese mixture over the top to form a crust.
Bake for 15–20 minutes until golden and bubbly. Broil 1–2 minutes for extra crispiness (watch closely!).

Serve:

Garnish with extra parsley and Parmesan. Serve hot with a squeeze of lemon for brightness!

Tips:

Vegan hack: Use plant-based butter, vegan cheese, and skip the bacon.
Shortcut: Use 1 bag frozen fire-roasted corn for smoky depth.
Extra crispy: Double the breadcrumbs or add 2 tbsp crushed cornflakes.
Make it creamy: Stir 1/4 cup cream cheese into the corn before adding the crust.
Leftovers: Reheat in the oven at 350°F (175°C) for 10 mins to revive crunch.

Pairings:

Mains: Juicy steak, lemon-herb roasted chicken, or BBQ pulled pork.
Sides: Garlic mashed potatoes, crisp green beans, or a tangy slaw.
Drinks: Chilled Chardonnay, hoppy IPA, or sparkling water with lime.

Fun Fact: Cheese-crusted casseroles are a Midwest U.S. staple, often dubbed “hotdish.” This recipe gives the trend a garlicky, veggie-forward twist—because everything’s better with a golden cheese lid!

Dig in and let the cheesy garlic magic begin! 🥄🔥

This recipe is for those of us who really, really like cheese. Slather grilled corn in a garlic butter sauce, spring for a shower of Parmesan cheese. For an extra crunch, scatter breadcrumbs or crushed cornflakes on top.

Why it works:

Makes a delicious combination of garlic and Parmesan with wonderful texture.

Pro Tip: Go for fresh grated Parmesan for the best flavor.

Lemon-Pepper Charred Corn🍋🌽✨

Lemon-Pepper Charred Corn Recipe
🍋🌽✨ Bright, zesty, and kissed with smoky char—this vibrant corn dish is a summer side that bursts with bold citrus and peppery flair!

Ingredients (Serves 4–6):

6 ears fresh corn, husks removed
3 tbsp unsalted butter (melted) or olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp lemon zest
2 tsp freshly cracked black pepper (adjust to taste)
1 tsp garlic powder
1/2 tsp salt (plus more to taste)
Optional add-ins:
1/4 tsp red chili flakes (for heat)
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley or dill, chopped

Instructions:

Prep the Corn:

Grill method: Preheat grill to medium-high (400°F). Brush corn lightly with oil and grill for 10–12 minutes, turning occasionally, until charred in spots.
Stovetop method: Heat a cast-iron skillet over high heat. Add corn and cook, turning often, until blistered (~8–10 minutes).
Oven method: Roast corn on a baking sheet at 425°F (220°C) for 15–20 minutes, flipping halfway.

Make the Lemon-Pepper Glaze:

In a small bowl, whisk melted butter, lemon juice, lemon zest, black pepper, garlic powder, and salt.

Coat & Serve:

Brush the warm corn generously with the lemon-pepper glaze.
Optional: Sprinkle with Parmesan, chili flakes, or herbs. Serve immediately with extra lemon wedges!

Tips:

Vegan option: Use olive oil and skip the Parmesan.
Extra char: Spritz corn with oil and grill uncovered for deeper smokiness.
Citrus twist: Add 1 tsp lime zest or orange zest for complexity.
Spice control: Reduce black pepper to 1 tsp for a milder bite.
Meal prep: Make the glaze ahead and store in the fridge for 3 days.

Pairings:

Mains: Grilled lemon-herb chicken, cedar-plank salmon, or garlic shrimp.
Sides: Quinoa salad, roasted asparagus, or garlic bread.
Drinks: Crisp Sauvignon Blanc, sparkling lemonade, or a citrus IPA.

Fun Fact: Lemon-pepper seasoning became a pantry staple in the 1970s, blending the brightness of Mediterranean cuisine with American BBQ traditions. This recipe skips the store-bought blends for a fresh, vibrant twist!

Fire up those taste buds—summer never tasted so bright! 🔥🍋🌽

A zippy, fresh take on grilled corn. Teriyaki Lemon Butter Combine butter with lemon zest, cracked pepper and sea salt. Baste corn as it grilles and add to platter along with lemon wedges on the side.

Why it works:

Charred corn loves the brightness of lemon.

Pro Tip: A pinch of cayenne makes for a surprise punch.

Honey-Balsamic Corn🍯🌽✨

Honey-Balsamic Glazed Corn Recipe
🍯🌽✨ Sweet, tangy, and caramelized to perfection—this corn dish is a gourmet twist on summer’s favorite veggie, balancing rich balsamic depth with golden honey sweetness!

Ingredients (Serves 4–6):

6 ears fresh corn, husks removed (or 4 cups frozen/canned corn, drained)
3 tbsp unsalted butter (or olive oil for vegan)
2 tbsp balsamic vinegar
2 tbsp honey (or maple syrup)
2 garlic cloves, minced
1/2 tsp smoked paprika
1/4 tsp black pepper
Salt to taste
Garnish:
Fresh thyme or rosemary sprigs
Flaky sea salt
Crumbled goat cheese or feta (optional)

Instructions:

Cook the Corn:

Grill method: Preheat grill to medium-high. Brush corn with oil and grill for 10–12 minutes, turning until lightly charred.
Stovetop method: Boil corn in salted water for 5–7 minutes.
Oven method: Roast shucked corn at 425°F (220°C) for 15–20 minutes.
Cut kernels off the cob (or use pre-cooked corn).

Make the Glaze:

In a skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
Stir in balsamic vinegar, honey, smoked paprika, and black pepper. Simmer for 3–4 minutes until slightly thickened.

Glaze the Corn:

Add corn kernels to the skillet and toss to coat in the glaze. Cook for 2–3 minutes, stirring often, until caramelized.

Serve:

Transfer to a serving dish. Sprinkle with flaky salt, herbs, and cheese (if using). Drizzle with extra glaze for flair!

Tips:

Acidity balance: Taste and adjust with a splash of lemon juice if the balsamic is too sharp.
Veganize: Use maple syrup and vegan butter. Skip the cheese or use a plant-based alternative.
Add texture: Toss in 1/4 cup toasted pine nuts or pecans.
Herb swap: Try basil or tarragon for a fresh twist.
Meal prep: Make the glaze ahead and store in the fridge for 5 days.

Pairings:

Mains: Herb-roasted chicken, grilled pork tenderloin, or seared scallops.
Sides: Arugula salad, garlic mashed potatoes, or crusty bread.
Drinks: Crisp rosé, amber ale, or sparkling water with a balsamic splash.

Fun Fact: Balsamic vinegar, or aceto balsamico, hails from Italy’s Modena region, where it’s aged for years in wooden barrels. Its complex sweetness pairs magically with honey—a match made in flavor heaven!

Sweet, tangy, and utterly addictive—dig in! 🍯🌽🔥

Drizzle grilled corn with honey and aged balsamic vinegar for an elegant, tangy finish. This is the recipe for a laid-back backyard picnic or a fancier barbecue.

Why it works:

Enhances complex, sweet-and-tangy flavors.

Pro Tip: You can reduce the balsamic for a thicker, more concentrated sauce.

Bacon-Wrapped Grilled Corn🥓🌽🔥

Bacon-Wrapped Grilled Corn Recipe
🥓🌽🔥 Smoky, savory, and irresistibly crispy—this bacon-wrapped corn is a grilled masterpiece that’s equal parts indulgent and unforgettable!

Ingredients (Serves 4–6):

6 ears fresh corn, husks removed
12 slices thin-cut bacon (smoked or maple-glazed for extra flavor)
4 tbsp unsalted butter, softened
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional for heat)
Toothpicks (soaked in water for 30 minutes)
Optional additions:
1/4 cup grated Parmesan cheese
2 tbsp honey + 1 tsp Dijon mustard (for glaze)
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges

Instructions:

Prep the Corn:

Par-cook the corn: Bring a large pot of salted water to a boil. Add corn and simmer for 5 minutes. Drain and pat dry.
Season: Mix softened butter, garlic powder, smoked paprika, black pepper, and cayenne. Slather evenly over each corn cob.

Wrap with Bacon:

Starting at the base, spiral-wrap 2 slices of bacon around each cob, slightly overlapping. Secure ends with soaked toothpicks.

Grill:

Preheat grill to medium heat (375°F).
Place corn on the grill, turning every 3–4 minutes, for 15–20 minutes until bacon is crispy and corn is lightly charred.
Optional glaze: In the last 5 minutes, brush with a mix of honey and Dijon mustard.

Serve:

Carefully remove toothpicks. Sprinkle with Parmesan (if using) while hot. Garnish with herbs and serve with lime wedges.

Tips:

Bacon choice: Thin-cut bacon crisps faster. For thick-cut, par-cook in a skillet for 2–3 minutes before wrapping.
Cheesy twist: Tuck shredded cheddar between the corn and bacon before grilling.
No grill? Bake on a rack at 400°F (200°C) for 20–25 minutes, flipping halfway.
Spice it up: Add chili powder to the butter or sprinkle with Tajín before serving.
Dippin’ sauce: Serve with chipotle aioli, ranch, or spicy mayo.

Pairings:

Mains: BBQ ribs, grilled tri-tip, or black bean burgers.
Sides: Watermelon-feta salad, grilled zucchini, or jalapeño cornbread.
Drinks: Ice-cold lager, smoky mezcal margarita, or sweet tea.

Pro Tip: Soaking toothpicks prevents flare-ups, and rotating the corn ensures even bacon crisping. For a showstopper, skewer the corn before wrapping for easy handling!

Fire up the grill and let the bacon magic begin! 🥓🌽✨

Bacon makes everything better, yes? Wrap bacon around each ear of corn and secure with toothpicks. Grill until the bacon is cooked and the corn is tender.

Why it works:

Melds the smoky taste of bacon with the sweet taste of corn.

Pro Tip: Opt for thin-cut bacon so that you get even crispiness as the corn cooks.

FAQ

Is it necessary to soak corn before grilling?

If you are throwing some corn on the grill with the husk, throwing them in a water soak beforehand keeps them from burning up. No need to soak huskless corn, though oil or butter helps shield the kernels.

How long do u grill corn on the cob?

It takes between 10 and 15 minutes to grilled corn on medium heat. Turn every few minutes to ensure they cook evenly.

What is the best way to grill corn?

You can grill corn in either the husk (for a steamed style) or directly on the grates for a charred, smoky flavor. Both methods are fantastic!

Is it possible to grill frozen corn on the cob?

Absolutely! First defrost the ears, then brush with butter or oil, and grill as you normally would.

Make Your BBQ Unforgettable

These top 10 grilled corn recipes are guaranteed to be a hit at your next BBQ or summer cookout. Every recipe provides spectacular flavors that taste amazing for any backyard occasion – be it a lazy weekend BBQ or a fancy outdoor dinner. Play with your toppings or try blending flavours to suit your tastes.

Now, let’s fire up that grill and swoon those taste buds!!