Grilled Corn 101
Corn is a summer favorite, and it’s especially tasty when charred over an open flame. A guaranteed hit at your backyard cookout, grilled corn lends itself to a fantastic range of recipes, as well as complementary, mouth-watering sauces.
In other words, it’s a no-brainer for your next BBQ. The only question is — should you keep the husk on or peel it off? It really comes down to personal preference, but we like to leave the leaves for maximum smokiness and juiciness. Even with the husk on, your corn will still achieve ample char marks with just the right amount of crunch.
Either way, it’s hard to go wrong, especially during corn’s peak season. For the best of the best, look for ears with bright green husks that are wrapped tightly around the kernels. You may be tempted to peel them at the store, but please, no peeking! The husk will naturally extend the corn’s shelf life, keeping it fresh and delicious for up to a week.
Ready to get to the grill? Try one of our favorite recipes, starting with this tasty twist for corn on the cob.
Grilled Corn with Garlic Parmesan Butter
8 ears of corn
4 cloves garlic
1/2 teaspoon salt
1/2 cup parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup unsalted butter
1. Add garlic, salt, cheese, Italian seasoning, paprika, and pepper to your food processor and finely chop.
2. Whisk in butter then beat for 4 minutes. Refrigerate.
3. Pull the outer husks down the ear to the base and strip away the silk. Fold husks back to their original position. Place in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
4. Remove corn from water, and shake off excess. Heat grill to medium. Place corn on the grill, and close the cover for 15 to 20 minutes. Turn every 5 minutes.
5. Add parmesan butter to grilled corn, and serve.
It’s hard to beat corn on the cob, but it wouldn’t be summer without esquites! Here’s our take on the taco truck classic, spiced up with a little kick of Sriracha.
Grilled Mexican Street Corn in a Cup
4 ears of corn
2 tablespoons sugar
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon Sriracha
1/2 teaspoon Kosher salt
1/2 cup cotija cheese, or queso fresco, crumbled
1/3 cup cilantro
1 lime cut into wedges
1. Pull the outer husks down the ear to the base, and strip away the silk. Fold husks back the way they were, and place in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
2. Remove corn from water, and shake off excess. Heat grill to medium. Place corn on the grill, and close the cover for 15 to 20 minutes. Turn every 5 minutes.
3. Cut corn off the cob. Stand ear of corn up in a bowl, and carefully use a short knife to cut down and shed the kernels off from top to bottom.
4. Combine mayonnaise, sour cream, Sriracha, kosher salt, and lime salt in a small bowl.
5. Add corn to Sriracha-mayonnaise mixture, and stir until evenly spread.
6. Divide into 4 small cups, and top each with queso fresco, cilantro, a sprinkle of chili powder, and a lime wedge.
Can’t get enough grilled corn? We’ve got enough recipes to last you all summer!
Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.