18 Delicious Corn on the Cob Recipes Perfect for Summer

Hey there, summer lovers! Nothing says sunny days quite like biting into a juicy, buttery ear of corn on the cob. Whether you’re firing up the grill for a backyard BBQ or looking for a quick, veggie-packed side, we’ve rounded up 18 mouthwatering recipes that’ll make corn the star of your plate. Get ready to transform this seasonal favorite into something extraordinary—let’s dive in!

Grilled Corn on the Cob with Garlic Butter

Golden hues of summer come alive with this Grilled Corn on the Cob with Garlic Butter, a dish that marries the smoky sweetness of charred corn with the rich, aromatic embrace of garlic-infused butter. Perfect for backyard barbecues or a simple weeknight treat, this recipe elevates the humble corn on the cob to a gourmet experience.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
  • 2 tbsp olive oil
  • 1 tsp salt
• For the garlic butter:
  • 1/2 cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each ear of corn lightly with olive oil and sprinkle evenly with salt, coating all sides for even flavor and grill marks.
3. Place the corn on the grill, turning every 3-4 minutes, until all sides are charred and kernels are tender, about 12-15 minutes total.
4. While the corn grills, combine the softened butter, minced garlic, chopped parsley, and salt in a small bowl, mixing until fully incorporated for a smooth garlic butter spread.
5. Once the corn is grilled to perfection, remove from heat and immediately slather each ear generously with the garlic butter mixture, allowing the residual heat to melt the butter into the kernels.

Succulent and bursting with flavor, this Grilled Corn on the Cob with Garlic Butter offers a delightful contrast of textures—from the crisp, smoky exterior to the tender, buttery interior. Serve alongside a sprinkle of extra parsley or a dash of chili powder for an added kick, transforming this classic side into the star of your summer table.

Mexican Street Corn (Elote)

This quintessential summer delight, Mexican Street Corn (Elote), transforms humble ears of corn into a vibrant, flavor-packed masterpiece. The interplay of creamy, tangy, and spicy elements atop smoky, charred corn creates a symphony of flavors that’s irresistibly delicious.

Ingredients

• For the corn:
  • 4 ears of corn, husks removed
• For the sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 lime, juiced
• For garnish:
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure a perfect char on the corn without burning.
2. Grill the corn, turning occasionally, until kernels are charred in spots, about 10 minutes total. Tip: For even charring, don’t overcrowd the grill.
3. While the corn grills, whisk together mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, and lime juice in a small bowl to create the sauce.
4. Once the corn is grilled, brush each ear generously with the sauce, ensuring every kernel is coated.
5. Sprinkle the sauced corn with additional cotija cheese and chopped cilantro for a fresh, herby crunch. Tip: Serve with lime wedges on the side for an extra zesty kick.
6. For a final touch, lightly dust with more chili powder if desired, adding a subtle heat that complements the creamy sauce.

Finished with a flourish, this Mexican Street Corn boasts a creamy interior with a smoky, charred exterior, offering a delightful contrast in textures. The tangy lime and spicy chili powder elevate the sweet corn, making it a standout side dish or a festive main. Serve it on a platter for a family-style feast or individually for a personalized touch at your next barbecue.

Buttery Parmesan Corn on the Cob

Amidst the warmth of summer gatherings, nothing quite captures the essence of the season like the golden hues of corn on the cob, elevated to new heights with a lavish coating of butter and Parmesan.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
• For the buttery Parmesan mixture:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp finely chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Place the ears of corn directly on the grill. Cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
3. While the corn grills, in a small bowl, combine the softened butter, grated Parmesan, parsley, garlic powder, salt, and pepper. Mix until well blended.
4. Once the corn is cooked, remove it from the grill and immediately brush each ear generously with the buttery Parmesan mixture, ensuring an even coating.
5. Serve the corn hot, with any remaining butter mixture on the side for those who desire an extra indulgent touch.

Velvety and rich, this Buttery Parmesan Corn on the Cob offers a delightful contrast of textures—from the crisp, smoky kernels to the creamy, savory topping. For an added twist, sprinkle with a pinch of smoked paprika or serve alongside a wedge of lime for a bright, citrusy note.

Spicy Sriracha Lime Corn on the Cob

Glistening under the summer sun, this Spicy Sriracha Lime Corn on the Cob transforms the classic barbecue side into a bold, flavor-packed delight. Each bite offers a perfect harmony of heat, tang, and sweetness, making it an irresistible addition to any outdoor gathering.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
• For the sauce:
  • 2 tbsp unsalted butter, melted
  • 1 tbsp Sriracha sauce
  • 1 tbsp fresh lime juice
  • 1/2 tsp lime zest
  • 1/4 tsp salt
• For garnish:
  • 1 tbsp chopped fresh cilantro
  • 1 tsp lime zest

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Place the ears of corn directly on the grill. Cook for 10-12 minutes, turning every 3 minutes, until the kernels are tender and lightly charred.
3. While the corn cooks, whisk together the melted butter, Sriracha sauce, lime juice, lime zest, and salt in a small bowl until well combined.
4. Once the corn is done, remove it from the grill and immediately brush each ear generously with the Sriracha lime butter mixture.
5. Sprinkle the garnished corn with chopped cilantro and additional lime zest for an extra burst of flavor and color.

Perfectly charred with a juicy crunch, this Spicy Sriracha Lime Corn on the Cob boasts a fiery kick balanced by the bright acidity of lime. Serve it alongside grilled meats or as a standout component in a vibrant summer salad for a meal that sings with flavor.

Herb Roasted Corn on the Cob

Golden hues of summer are best celebrated with a dish that encapsulates the season’s bounty, and nothing does it quite like herb-roasted corn on the cob. This recipe elevates the humble corn with a fragrant herb butter, creating a side that’s as visually stunning as it is delicious.

Ingredients

• For the herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the corn:
  • 4 ears of corn, husks removed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the softened butter, parsley, thyme, rosemary, salt, and pepper. Mix until the herbs are evenly distributed throughout the butter.
3. Brush each ear of corn lightly with olive oil to help the herb butter adhere and to promote even roasting.
4. Generously spread the herb butter over each ear of corn, ensuring all sides are coated for maximum flavor.
5. Place the corn on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, turning halfway through, until the corn is tender and lightly charred.
6. For an extra touch of flavor, briefly broil the corn for 1-2 minutes after roasting to achieve a more pronounced char.

Now, the herb-roasted corn on the cob emerges from the oven with a buttery, aromatic crust that gives way to the sweet, juicy kernels beneath. Serve it alongside a sprinkle of flaky sea salt or a drizzle of lime juice for an added zing that cuts through the richness.

Cheesy Bacon Wrapped Corn on the Cob

Savory and indulgent, this Cheesy Bacon Wrapped Corn on the Cob is a show-stopping side that transforms the humble corn into a decadent treat. Succulent kernels are enveloped in a crispy bacon blanket, then smothered in melted cheese for a dish that’s as visually appealing as it is delicious.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husked
• For the wrapping:
  • 8 slices of thick-cut bacon
• For the cheese topping:
  • 1 cup shredded cheddar cheese
  • 2 tbsp chopped fresh chives

Instructions

1. Preheat your grill to medium heat, approximately 350°F, ensuring it’s ready for indirect cooking.
2. Wrap each ear of corn with 2 slices of bacon, spiraling around the cob to cover as much surface area as possible.
3. Secure the bacon ends with toothpicks if necessary, ensuring they don’t unravel during cooking.
4. Place the bacon-wrapped corn on the grill over indirect heat, cover, and cook for 20 minutes, turning every 5 minutes for even crispness.
5. After 20 minutes, sprinkle each cob evenly with shredded cheddar cheese, then cover the grill again for 2-3 minutes until the cheese is fully melted.
6. Remove the corn from the grill, let it rest for 2 minutes, then garnish with chopped fresh chives before serving.

Unbelievably rich and smoky, this Cheesy Bacon Wrapped Corn on the Cob offers a perfect contrast of textures—crispy bacon against tender corn, all brought together by the gooey cheese. Serve it as a standout side at your next barbecue or slice the cobs into rounds for an elegant appetizer presentation.

Sweet Honey Glazed Corn on the Cob

On a warm summer evening, nothing quite captures the essence of the season like the golden allure of Sweet Honey Glazed Corn on the Cob. This dish, with its perfect balance of sweetness and smokiness, is a testament to the simplicity and beauty of fresh, seasonal ingredients.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
• For garnish:
  • 1 tbsp fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the honey, melted butter, smoked paprika, and salt until fully combined to create the glaze.
3. Place the corn on the grill and cook for 10 minutes, turning occasionally, until the kernels are tender and lightly charred.
4. Using a brush, generously coat each ear of corn with the honey glaze during the last 2 minutes of grilling, allowing the glaze to caramelize slightly.
5. Remove the corn from the grill and sprinkle with freshly chopped cilantro for a burst of color and freshness.

Finished with a glossy sheen, the Sweet Honey Glazed Corn on the Cob offers a delightful contrast between the crisp, juicy kernels and the sticky, smoky-sweet glaze. Serve it alongside grilled meats or as a standout side at your next barbecue for a dish that’s as visually appealing as it is delicious.

Smoky Barbecue Corn on the Cob

Just as the summer sun reaches its zenith, there’s no better way to celebrate the season than with a dish that embodies the essence of outdoor dining. Smoky Barbecue Corn on the Cob is a testament to the joy of simple ingredients transformed by fire and flavor, offering a perfect balance of sweetness, smokiness, and a hint of spice.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
• For the barbecue sauce:
  • 1/2 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
• For serving:
  • 2 tbsp unsalted butter, melted
  • 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir continuously for 5 minutes until the sauce thickens slightly, then remove from heat.
3. Place the corn directly on the grill. Rotate every 2 minutes, cooking for a total of 8 minutes, or until kernels are tender and slightly charred.
4. Brush the grilled corn with the prepared barbecue sauce, ensuring each ear is evenly coated. Grill for an additional 2 minutes to caramelize the sauce.
5. Remove the corn from the grill and immediately brush with melted butter. Sprinkle with chopped cilantro for a fresh, vibrant finish.

This Smoky Barbecue Corn on the Cob boasts a delightful contrast of textures, from the crisp-tender kernels to the sticky, caramelized sauce. The interplay of sweet, smoky, and spicy flavors makes it a standout side dish, especially when served alongside grilled meats or as part of a summer vegetable platter.

Garlic Herb Butter Corn on the Cob

Vibrant and bursting with flavor, this Garlic Herb Butter Corn on the Cob transforms a simple summer staple into a gourmet delight. Perfectly charred kernels slathered in a rich, aromatic butter blend promise a side dish that’s as visually appealing as it is delicious.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
• For the garlic herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, salt, and black pepper. Mix until all ingredients are well incorporated and set aside.
3. Place the ears of corn directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and lightly charred.
4. Remove the corn from the grill and immediately brush each ear generously with the prepared garlic herb butter, ensuring even coverage.
5. Serve the corn hot, with any remaining butter on the side for additional flavor.

Heavenly in its simplicity, the Garlic Herb Butter Corn on the Cob offers a perfect balance of smoky sweetness from the grill and the rich, savory notes of the herb-infused butter. For an extra touch of elegance, sprinkle with additional fresh herbs or a dusting of grated Parmesan cheese before serving.

Chili Lime Corn on the Cob

Amidst the warmth of summer gatherings, a dish that effortlessly captures the essence of seasonal delight is the Chili Lime Corn on the Cob. This vibrant recipe marries the sweetness of corn with the zesty punch of lime and the subtle heat of chili, creating a symphony of flavors that dance on the palate.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
• For the chili lime butter:
  • 1/2 cup unsalted butter, softened
  • 1 tbsp lime zest
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the softened butter, lime zest, lime juice, chili powder, and salt, mixing until fully incorporated. Tip: For an extra flavor boost, let the butter mixture sit for 10 minutes to allow the flavors to meld.
3. Place the corn on the grill, turning occasionally, until kernels are tender and slightly charred, about 10 minutes. Tip: Listen for a slight sizzle as the corn cooks; this indicates the perfect level of caramelization.
4. Remove the corn from the grill and immediately brush each ear generously with the chili lime butter. Tip: For an even coating, use a pastry brush to apply the butter while the corn is still hot.
5. Serve the corn warm, garnished with additional lime zest or a sprinkle of chili powder for an extra kick.

Juicy and bursting with flavor, this Chili Lime Corn on the Cob offers a delightful contrast of textures—from the crisp, charred kernels to the creamy, spiced butter. Perfect for a backyard barbecue or a cozy night in, it’s a dish that promises to elevate any meal with its bold, refreshing taste.

Coconut Milk Boiled Corn on the Cob

Savory and subtly sweet, this Coconut Milk Boiled Corn on the Cob transforms a summer staple into a luxurious treat. The rich, creamy coconut milk infuses the corn with a depth of flavor that’s both unexpected and utterly delightful.

Ingredients

• For the boiling liquid:
  • 4 cups water
  • 2 cups coconut milk
  • 1 tbsp salt
• For serving:
  • 4 ears of corn, husks and silks removed
  • 2 tbsp butter, melted
  • 1/4 tsp chili powder (optional)

Instructions

1. In a large pot, combine the water, coconut milk, and salt. Bring to a boil over high heat, stirring occasionally to ensure the salt dissolves completely.
2. Once boiling, carefully add the ears of corn. Reduce the heat to medium and let the corn simmer for 10 minutes, turning occasionally for even cooking.
3. While the corn cooks, prepare the melted butter and, if using, mix in the chili powder for a spicy kick.
4. After 10 minutes, remove the corn from the pot using tongs, allowing excess liquid to drain off. Tip: For an extra layer of flavor, let the corn sit in the hot liquid for an additional 5 minutes off the heat.
5. Brush the cooked corn with the melted butter mixture, ensuring each ear is evenly coated. Serve immediately.

Creamy and tender, the corn boasts a perfect balance of sweetness from the kernels and richness from the coconut milk. For an elegant presentation, sprinkle with freshly chopped cilantro or a squeeze of lime before serving.

Rosemary and Thyme Corn on the Cob

Just as the summer sun reaches its zenith, there’s no better way to celebrate the season than with a dish that encapsulates its warmth and vibrancy. Rosemary and Thyme Corn on the Cob is a testament to the beauty of simplicity, where each kernel bursts with the aromatic embrace of fresh herbs.

Ingredients

• For the herb butter:
  • 1/2 cup unsalted butter, softened
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp salt
• For the corn:
  • 4 ears of corn, husks removed
  • 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring it’s ready for a perfect char.
2. In a small bowl, combine the softened butter, rosemary, thyme, and salt, mixing until the herbs are evenly distributed throughout the butter.
3. Brush each ear of corn lightly with olive oil, which will help the herb butter adhere and prevent sticking to the grill.
4. Place the corn on the grill, turning occasionally, until the kernels are tender and lightly charred, about 10 minutes total.
5. Remove the corn from the grill and immediately slather with the herb butter, ensuring each ear is generously coated for maximum flavor.
6. Serve the corn hot, with any remaining herb butter on the side for those who desire an extra indulgent touch.

Off the grill, the corn boasts a smoky sweetness that pairs divinely with the earthy, fragrant herbs. The butter melts into every crevice, creating a luscious coating that’s impossible to resist. For an extra layer of flavor, sprinkle with a pinch of flaky sea salt before serving to elevate this simple dish to new heights.

Jalapeno Popper Corn on the Cob

Glistening under the summer sun, this Jalapeno Popper Corn on the Cob transforms a classic barbecue side into a bold, creamy, and slightly spicy delight. Perfect for those who cherish the interplay of heat and sweetness, this dish is a testament to the joy of outdoor dining.

Ingredients

• For the corn: 4 ears of corn, husks removed
• For the filling: 1/2 cup cream cheese, softened, 1/4 cup shredded cheddar cheese, 2 tbsp chopped pickled jalapenos, 1 tbsp jalapeno pickling juice, 1/4 tsp garlic powder, 1/4 tsp smoked paprika
• For the topping: 2 tbsp melted butter, 1/4 cup crushed tortilla chips, 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, combine the cream cheese, cheddar cheese, chopped jalapenos, jalapeno juice, garlic powder, and smoked paprika until smooth. Tip: Letting the cream cheese soften at room temperature makes blending easier.
3. Grill the corn, turning occasionally, until lightly charred and tender, about 10 minutes. Tip: Listen for a slight sizzle to know the corn is cooking properly.
4. Remove the corn from the grill and while still warm, spread the cream cheese mixture evenly over each ear. Tip: Use a butter knife or small spatula for a smooth application.
5. Drizzle the melted butter over the coated corn, then sprinkle with crushed tortilla chips and cilantro for added crunch and freshness.

Creamy with a kick, this Jalapeno Popper Corn on the Cob offers a delightful contrast of textures from the soft cheese to the crunchy topping. Serve it alongside grilled meats or as a standout dish at your next picnic, where its vibrant flavors can truly shine.

Maple Glazed Corn on the Cob

Radiating with the warmth of summer, this Maple Glazed Corn on the Cob transforms the humble ear into a sublime treat, where the natural sweetness of corn meets the rich, caramelized depth of maple syrup.

Ingredients

• For the glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
• For the corn:
  • 4 ears of fresh corn, husks removed

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the maple syrup, melted butter, smoked paprika, and sea salt until fully combined to create the glaze.
3. Place the corn directly on the grill. Cook for 10 minutes, turning every 2-3 minutes to ensure even charring and cooking.
4. Using a brush, generously apply the maple glaze to each ear of corn during the last 3 minutes of grilling, allowing it to caramelize slightly.
5. Remove the corn from the grill and let it rest for 2 minutes before serving to allow the glaze to set.

Finished with a glossy sheen, the Maple Glazed Corn on the Cob offers a perfect balance of smoky, sweet, and buttery flavors, with a slight crunch from the charred kernels. Serve it alongside grilled meats or as a standout side at your next barbecue for a touch of elegance.

Truffle Oil and Parmesan Corn on the Cob

Kick off your summer gatherings with a dish that marries simplicity with sophistication. Truffle Oil and Parmesan Corn on the Cob transforms the classic barbecue side into a gourmet experience, featuring earthy truffle oil and sharp Parmesan for a luxurious finish.

Ingredients

• For the corn:
  • 4 ears of corn, husks removed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon truffle oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each ear of corn with melted butter, ensuring an even coat for a golden, flavorful char.
3. Place the corn on the grill, turning every 3-4 minutes, until kernels are tender and lightly charred, about 12 minutes total.
4. Remove the corn from the grill and immediately drizzle with truffle oil, then sprinkle with Parmesan, salt, and pepper, using the heat to melt the cheese slightly.
5. For an extra touch of elegance, serve the corn on a platter garnished with fresh herbs or additional Parmesan shavings.

Lusciously creamy with a hint of smokiness from the grill, this corn on the cob is a testament to how a few premium ingredients can elevate a humble vegetable. Serve it alongside a crisp white wine for an unforgettable alfresco dining experience.

Old Bay Seasoned Corn on the Cob

Few summer delights rival the simplicity and satisfaction of Old Bay Seasoned Corn on the Cob, a dish that marries the sweetness of fresh corn with the bold, savory notes of classic Old Bay seasoning. Perfect for backyard barbecues or a cozy night in, this recipe elevates the humble corn on the cob into a culinary standout.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks and silks removed
• For the seasoning:
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Old Bay seasoning

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each ear of corn with the melted butter, ensuring an even coating for optimal flavor and moisture.
3. Sprinkle the Old Bay seasoning evenly over each buttered ear of corn, rotating to cover all sides for a balanced taste.
4. Place the seasoned corn on the preheated grill, cooking for 10-12 minutes, turning every 3 minutes to achieve a slight char and even cooking.
5. Remove the corn from the grill and let it rest for 2 minutes before serving to allow the flavors to meld beautifully.

Old Bay Seasoned Corn on the Cob offers a delightful contrast of textures, from the crisp, slightly charred exterior to the tender, juicy kernels within. The Old Bay seasoning imparts a complex flavor profile that’s both spicy and slightly sweet, making it a versatile side that pairs wonderfully with grilled meats or seafood. For an extra touch of elegance, serve with a wedge of lime to squeeze over the top, adding a bright, citrusy note that complements the seasoning perfectly.

Buffalo Style Corn on the Cob

Unveiling a twist on a summer staple, Buffalo Style Corn on the Cob marries the fiery zest of buffalo sauce with the sweet, buttery goodness of fresh corn, creating a dish that’s as bold in flavor as it is in presentation.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
  • 2 tbsp unsalted butter, melted
• For the buffalo sauce:
  • 1/2 cup hot sauce
  • 1/4 cup unsalted butter, melted
  • 1 tbsp white vinegar
  • 1/2 tsp garlic powder
• For garnish:
  • 1/4 cup crumbled blue cheese
  • 2 tbsp chopped fresh chives

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each ear of corn with the melted unsalted butter, ensuring an even coating for a golden char.
3. Place the corn on the grill, turning every 3-4 minutes, until kernels are tender and lightly charred, about 12 minutes total.
4. While the corn grills, whisk together the hot sauce, melted unsalted butter, white vinegar, and garlic powder in a small bowl to create the buffalo sauce.
5. Once grilled, generously brush each ear of corn with the buffalo sauce, ensuring every kernel is coated for maximum flavor.
6. Sprinkle the crumbled blue cheese and chopped fresh chives over the sauced corn for a creamy, herbaceous finish.

How the smoky char from the grill complements the tangy heat of the buffalo sauce, while the blue cheese adds a cooling contrast. Serve these vibrant cobs on a platter lined with fresh lettuce leaves for an eye-catching presentation that invites guests to dive in.

Cilantro Lime Corn on the Cob

Just as the summer sun reaches its zenith, our palates crave dishes that are both refreshing and vibrant. This Cilantro Lime Corn on the Cob is a testament to the season’s bounty, offering a zesty twist on a classic favorite that’s sure to dazzle at any gathering.

Ingredients

• For the corn:
  • 4 ears of corn, husks removed
• For the cilantro lime butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp lime zest
  • 2 tbsp lime juice
  • 1/2 tsp salt
• For garnish:
  • 1 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the softened butter, chopped cilantro, lime zest, lime juice, and salt, mixing until fully incorporated. Set aside.
3. Place the corn on the grill, turning occasionally, until kernels are tender and lightly charred, about 10 minutes total.
4. Remove the corn from the grill and immediately brush each ear generously with the cilantro lime butter, ensuring even coverage.
5. Garnish with additional chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

Offering a perfect balance of smoky, tangy, and herbaceous notes, this Cilantro Lime Corn on the Cob is a celebration of texture and taste. Serve it alongside grilled meats or as part of a colorful summer salad for a meal that’s as visually appealing as it is delicious.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Corn on the Cob Recipes offers just that! Perfect for summer gatherings, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below. Loved what you saw? Share the joy by pinning this article on Pinterest. Happy cooking!

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