Good Eats: Corn On The Cob Recipes
Corn on the cob is simple, cheap, and easy to make, along with being one of the tastiest side dishes for a delicious summertime meal or cookout! Whether you are grilling, broiling, or roasting your corn on the cob, there are so many different recipes to create this delicious side dish! We compiled a list of multiple ways to cook corn on the cob for you to try out, ready to start cooking?!
Oven Roasted Corn on the Cob
This basic oven roasted corn on the cob, the recipe is simple, yet amazing! This recipe was found from (Melissa Southern Style Kitchen) and only takes 35 minutes to cook. It will allow for the perfect side dish for a delicious summertime evening meal. Here is a recipe for oven-roasted corn on the cob:
- 8 corn on the cob (husk & silk removed)
- 6 tablespoons butter (softened)
- 1 tablespoon Parsley (chopped)
- 1 teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground pepper
- Preheat your oven to 425 degrees and line a 10x15-inch jelly roll pan (or a similar pan) with aluminum foil that is coated with cooking spray.
- Mix together the softened butter, parsley, garlic salt, onion powder, and ground pepper.
- Use the seasoned butter and rub a healthy coat of it on all sides of the cobs of corn (using about ½ of the seasoned butter). Then, lay the corn side by side on the baking sheet and cover loosely with foil.
- Bake for 25 minutes (turning occasionally/until tender). Then, uncover and increase the oven temperature to broil for 3-5 minutes (to char slightly).
- Brush with the remaining seasoned butter and serve as a delicious summertime side!
Hot Honey Butter Bath Corn
This is a recipe from (The Kitchn) that will serve approximately 6 people that is a honey butter bath method of cooking corn on the cob... YUM! Comfort, warmth, and tastiness are the qualities that will be contributed within this corn on the cob side dish. Here is a recipe for hot honey butter bath corn:
- 6 ears corn (shucked and halved)
- 4 cups water
- 1 cup milk
- 1 stick unsalted butter (8 tablespoons)
- ½ cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- Fill a large pot with water and bring to a boil over medium-high heat.
- Add milk, butter, honey, red pepper flakes, and salt. Then, add the corn and reduce the heat to medium and boil the corn for approximately 8 minutes.
- Use tongs to remove the corn from the butter bath and serve immediately!
Cajun Butter Grilled Street Corn
This corn on the cob recipe will give a savory kick to your side dish; Cajun butter grilled street corn! This recipe is from (Savory Bites Recipe) and will leave you wanting more and more! Here is a recipe for Cajun Butter Grilled Street Corn:
- 4 ears corn (shucked)
- 3 tablespoons butter (salted)
- 1 ½ tablespoon mayo
- 1 ½ lime juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- In a large mixing bowl, combine all of the ingredients listed above. Apply this mix to the ears of corn generously (and keep the leftovers to apply for later).
- Heat your grilling pan and place each of the corn ears on the grill, while rotating often.
- Apply to remain butter Cajun mix to the ears of corn and serve immediately!
Parmesan Chive Corn on the Cob
This recipe is will create a delicious parmesan and chive corn on the cob side dish, from (Must Love Home) that serves about 5 and takes 45minutes to cook. Here is a Parmesan Chive Corn on the Cob recipe:
- 5 ears sweet corn (husked and cleaned)
- 1 tablespoon butter (unsalted)
- Salt and pepper (to taste)
- 4 tablespoons butter (unsalted)
- ¼ cup parmesan cheese (grated)
- 1 tablespoon chives (minced)
- Preheat oven to 400 degrees and line a baking sheet with foil and spray with cooking spray.
- Place cleaned corn ears on the baking sheet, sprinkle generously with salt and pepper, and top each ear with a pat of butter.
- Bake corn in the oven for approximately 35-40 minutes until corn starts to brown (turning corn occasionally during baking) and remove from oven.
- In a small pan, melt ½ stick of the unsalted butter and once the butter has melted, stir in parmesan cheese and chives. Once completely mixed, remove from heat and drizzle immediately over corn ears. Serve while hot!
Fried Corn on the Cob
This recipe is from (Taste Made) and will create fried corn on the cob for a summer side dish. Everything is better when it is deep-fried, so try out this delicious recipe for Fried Corn on the Cob:
- 6 ears of corn (halved)
- 4 cups vegetable oil
- 2 cups light beer
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup buttermilk
- ¼ cup cornstarch
- 4 tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne
- 1 ½ cups yogurt
- ¼ cup chives (chopped)
- 4 tablespoons parsley (chopped)
- 4 tablespoons dill (chopped)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- In a large bowl, combine cornmeal, flour, salt, pepper, cayenne, and baking powder.
- Slowly add beer and buttermilk and set aside to thicken (approximately 5 minutes). Skewer each corn half and dust in cornstarch.
- Heat the oil in a pan to about 375 degrees and dip the corn completely in batter. Fry the ears until golden and repeat until all ears are fried. Serve with dipping sauce immediately!
Southern Style Milk and Butter Boiled Corn on the Cob
This recipe was found from (4 the Love of Food Blog) and will deliver an ear of scrumptious corn on the cob side dish, perfectly pairing with any type of meal! Here is a recipe for Southern Style Milk and Butter Boiled Corn on the Cob:
- 6-8 ears of corn (husks and silks removed)
- 1 stick butter (unsalted)
- 1 cup milk
- ¼ cup sugar
- Fill a large pot (about halfway) with water, adding milk, sugar, and butter.
- Add corn and bring to a rapid boil, then reduce heat to low.
- Simmer corn for 8-10 minutes (or until tender) and remove and serve! Enjoy!
Mexican-Style Street Corn (Elotes)
This recipe will create a delicious Mexican-Style Street Corn (Elotes) side dish. This recipe was found from (Buzzfeed) and has multiple flavor components that will leave you wanting more! Here is a recipe for Mexican-Style Street Corn:
- 3 ears of corn (hulled)
- 3 wooden skewers
- 2 cups cotija cheese
- ½ cup mayo
- ¼ cup butter (melted)
- 3 teaspoons chili powder
- Boil the corn for 5 minutes and push a skewer through the middle of each ear of corn.
- Drain and brush them evenly with the melted butter and spread a bit of mayo all over each ear of corn and scoop the cotija cheese generously on the corn (evenly coating all sides).
- Sprinkle a little bit of the chili powder evenly across the corn and serve!
BBQ Street Corn Recipe
This corn on the cob recipe was found from (Savory Spice) and has a BBQ twist to this one! The smoky flavors will pair perfectly with the sweet corn flavors. Here is a recipe for BBQ Sweet Corn:
- 6 ears corn (in their husks)
- ½ cup mayonnaise
- ½ lemon (zested and juiced)
- 1 tablespoon choice of BBQ rub
- ¾ cup parmesan cheese (grated)
- 2 tablespoons fresh chives (chopped)
- Preheat grill for even, medium-high heat and set corn (in their husks) onto the grill and cook for about 15 minutes (with the lid on).
- Alternatively, bake the corn in an oven preheated 350 degrees for about 35 minutes.
- While the corn cooks, mix the mayonnaise, lemon zest and juice, and choice of seasoning in a small bowl (until thoroughly combined).
- Remove corn heat and let cool for about 10 minutes (or until it can be handled), peel back the husks and grill the ears with the lid off for about 5 to 10 minutes.
- Brush on mayonnaise mixture to coat and finish by sprinkling all sides with a generous pinch of parmesan cheese and chives.
Caribbean-Style Corn on the Cob
This recipe was found from (Street Smart Kitchen) and is Caribbean-style corn on the cob, sounds delicious!
- 6 ears of fresh corn (or sweet corn)
- 1 large egg yolk
- 1 garlic clove
- ¾ cup extra virgin olive oil
- 3 tablespoons fresh parsley (finely chopped, divided)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- Paprika and grated parmesan cheese (for serving)
- Preheat oven to 350 degrees. Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along with the cut and remove the silk inside.
- Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack and bake for 30-35 minutes.
- While the corn is baking, make you aioli sauce by smashing up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
- Place egg yolk and mustard in a medium bowl and whisk until blended. Start by adding oil (bit by bit), stirring vigorously till creamy, and make sure to blend well each time you add a bit oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and smashed garlic with salt and mix well. Add the 2 tablespoons of chopped parsley, stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice (if needed).
- When corn is done, let cool for a few minutes and coat each ear of corn with the 2 tablespoons of your aioli. Make sure that all sides are covered and sprinkle with paprika and parmesan cheese, and to finish off the corn, top with the remaining parsley.
Grilled Cilantro, lime, and Paprika Corn on the Cob
This recipe comprises the perfect combination of cilantro, lime, and paprika for a delicious summertime meal! This recipe was found from (Blissful Basil) and make sure to try out this Cilantro, Lime, and Paprika Corn on the Cob:
- 4 ears of corn
- 2 tablespoons virgin coconut oil
- Smoked paprika (to taste)
- 1 lime, cut into wedges
- A handful of cilantro (chopped)
- Sea salt (to taste)
- Freshly ground pepper (to taste)
- Heat grill over high until hot and place the corn directly on the grill, cover, and grill for 15 to 20 minutes (or until the husks are charred on all sides, rotating occasionally). Then, remove and let cool until they can safely be handled.
- Remove the husks and silk from each ear of corn and use a pastry brush to spread the coconut oil over each ear of corn. Place the corn on a serving platter, sprinkle with smoked paprika, a spritz of lime juice, sprinkle with cilantro, and season with sea salt and black pepper. Serve!
Bacon-Wrapped Corn on the Cob
Here is an extremely tasty recipe for bacon-wrapped corn on the cob! This recipe was found from (The Spruce Eats) and sounds scrumptious! Here is a recipe for bacon-wrapped corn on the cob:
- 3 lbs. bacon (slices)
- 1 bunch basil (leaves only)
- 2 jalapeño peppers (thinly sliced)
- 8 ears corn (shucked)
- Line a baking sheet with parchment paper and lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6-7 slices of bacon alongside each other (slightly overlapping one another, fat-side against meat-side to roughly form a rough rectangle that is as wide as an ear of corn is long).
- Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
- Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil and a few slices of jalapeno pepper.
- Lay 1 ear of corn across the bottom of the rectangle ad roll the corn up in the bacon and transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
- Repeat the process with the remaining 7 ears of corn until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours up to 24 hours.
- Preheat your grill to medium heat (if you have a larger grill with an upper rack, use that to cook the bacon).
- Grill the corn, starting with the bacon seam side down.
- Give the corn a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender (25 to 30 minutes).
- This bacon-wrapped corn on the cob is delicious served with charred lime crema. Enjoy!
Maple Butter Grilled Corn on the Cob
This recipe is from (Derrick Riches) for a maple butter grilled corn on the cob… YUM! Make sure to try this one out.
- 8 ears of corn
- ½ cup butter (room temperature)
- ¼ cup real maple syrup
- 1 tablespoon chives (chopped)
- Combine the maple butter ingredients and set aside and preheat the grill to medium heat.
- Shuck the corns and remove threads (can keep the husks on and tie if preferred) and blot dry with a paper towel.
- Brush the corn with oil and put on the grill, close the lid, and cook for 3-4 minutes. Then, close lid and continue cooking for another 2-3 minutes.
- Separate the butter mixture in half (save one for serving and use the other to baste). Using a heat-safe basting brush, start applying the butter mixture onto the ears of corn, turn and coat again. Repeat the process once more, and let corn cook until takes on a slightly charred appearance and the kernels are tender.
- Remove corn from the grill and serve with reserved half maple-butter.
Grilled Corn on the Cob with Pesto Butter
This recipe is from (Eating Well) and creates an ear of simple grilled corn on the cob, with a pesto butter topping. Here is a recipe for Grilled Corn on the Cob with Pesto Butter:
- 4 ears corn (husked)
- ¼ cup fresh basil (thinly sliced, divided)
- ¼ cup parmesan cheese (grated, divided)
- 1 tablespoon butter (softened)
- 1 tablespoon canola oil
- ½ teaspoon lemon zest (grated)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic (grated)
- Preheat the grill to medium-high and combine butter, lemon zest, salt, pepper, garlic, and 2 tablespoons each basil and parmesan in a mini food processor, and process until smooth (alternatively, mash with a fork in a small bowl).
- Brush corn with oil and grill the corn (turning occasionally), until slightly charred and tender from 8 to 10 minutes.
- Spread the butter mixture over the corn and sprinkle with the remaining 2 tablespoons each basil and parmesan and serve immediately!
Avocado & Lemon-Basil Corn on the Cob
This recipe will create a light-flavored corn on the cob side dish with avocado and lemon-basil flavors! This recipe is from (An Alli Event) and sounds delicious, try out this Avocado & Lemon-Basil Corn on the Cob dish:
- 4 ears corn (shucked)
- Cooking spray
- 3 tablespoons Hidden Valley Ranch Avocado Dressing
- 1 teaspoon minced garlic
- 1 teaspoon fresh lemon juice
- ½ teaspoon paprika
- ½ teaspoon salt
- Dash of ground red pepper
- 2 tablespoons fresh basil (chopped)
- Preheat your grill to high heat and combine Hidden Valley Ranch Avocado dressing, minced garlic, fresh lemon juice, ½ teaspoon paprika, salt, and red pepper in a small bowl and whisk until well blended.
- Rub the mixture over the corn and sprinkle with chopped basil, place corn on the grill rack coated with cooking spray.
- Grill for 10-15 minutes or until lightly charred (turning occasionally).
We hoped these corn on the cob recipes led to some inspiration for your next summertime meal prep! Give us a shout at email@example.com for any further suggestions or questions that you may have!
Happy cooking, friends!