Three Ways to Spice Up Grilled Corn

Memorial Day has long been the unofficial start to summer, which inevitably means it’s time to fire up the grill! Whether you’ve got burgers, brats or dogs on the menu, there’s no better side dish than fresh buttered grilled corn…until now!

We’re sharing three new ways to spice up your grilled corn just in time for all your summer cookouts with Mexican Street Corn, Bang Bang Corn and Parmesan Pesto Corn. For each of these recipes, start by removing the silks and pulling the husks back on each ear of corn. Grill at 400 degrees for about three minutes per side, then pick your favorite recipe to finish the job.

Mexican Street Corn, Photo Credit: Daniel Walley

The Mexican Street Corn is the holy grail of street food and a guaranteed crowd pleaser with its creamy chipotle sauce rolled in cojita cheese.

Bang Bang Corn, Photo Credit: Daniel Walley

The Bang Bang Corn has a bit of an Asian flavor profile with a sweet and spicy complex.

And there’s nothing quite like the smokiness of grilled corn paired with fresh pesto. You can utilize your pesto from the grocery store or if you’ve got fresh basil in your garden, this is the perfect time to put it to use for some homemade pesto!

Pesto Parmesan Corn, Photo Credit: Daniel Walley

For a larger crowd, it’s fun to offer a grilled corn station like we do for our catering clients, where guests can top their hot-off-the-grill corn to their own liking. Whether you let guests top their own or you’re planning to prepare these yourself for a crowd, we recommend pastry brushes or even small painter’s brushes to help really coat each ear of corn with the sauces.

Mexican Street Corn 

6 to 8 medium ears sweet corn, husks removed  

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup cilantro

1 clove garlic, minced

1/4 teaspoon ground chipotle pepper, or to taste

2 teaspoons of lime zest (one lime)

2 Tablespoons lime juice (one lime)

1/2 cup of cotija cheese, crumbled

  1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
  2. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice.
  3. Grill the corn: Place the corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
  4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Bang Bang Corn 

6 to 8 medium ears sweet corn, husks removed  

1/2 cup sweet chili sauce

3 Tablespoons melted butter

1 tablespoon sriracha

2 cloves of garlic, finely minced

Juice of 2 limes

Kosher salt

Freshly ground black pepper

Freshly chopped cilantro, for garnish

  1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
  2. Whisk together the sauce: In a bowl, whisk together the chili sauce, Sriracha, garlic and lime juice; season with salt and pepper.
  3. Grill the corn: Slather butter all over the corn. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
  4. Top the corn with cilantro and serve.

Parmesan Pesto Corn

6 to 8 medium ears sweet corn, husks removed  

Neutral oil spray

1/2 cup of prepared pesto sauce

1 teaspoon kosher salt

1/4 grated parmesan cheese

  1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
  2. Spray the corn with the neutral oil spray.
  3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Brush the pesto on all sides of each ear of corn.
  4. Serve with a pinch of salt and garnish with parmesan on top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s