17 Delicious Corn on the Cob Recipes Amazing

Let’s face it, corn on the cob is the ultimate summer delight that brings joy to any table. Whether you’re firing up the grill for a backyard BBQ or looking for a quick, comforting side, these 17 delicious recipes will transform this golden favorite into something extraordinary. Get ready to elevate your corn game and keep those taste buds dancing—each recipe is a must-try!

Grilled Corn on the Cob with Garlic Butter

Sometimes, the simplest dishes bring the most comfort, especially when they’re kissed by the grill’s smoky embrace. Grilled corn on the cob, slathered in garlic butter, is one such delight that whispers of summer evenings and shared meals.

Ingredients

• 4 ears corn, husks removed
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a small bowl, combine the softened butter, minced garlic, salt, and black pepper, mixing until fully incorporated.
3. Place the corn directly on the grill grates. Grill for 10-12 minutes, turning occasionally, until the kernels are tender and lightly charred.
4. Remove the corn from the grill and immediately brush each ear generously with the garlic butter mixture, ensuring even coverage.
5. Let the corn rest for 2 minutes before serving to allow the butter to soak into the kernels.

Delight in the contrast of the crisp, smoky kernels against the creamy, garlicky butter. For an extra touch, sprinkle with freshly chopped parsley or a dusting of chili powder before serving.

Mexican Street Corn (Elote)

Kneading through the memories of bustling street markets, the vibrant flavors of Mexican Street Corn, or Elote, stand out as a comforting embrace. This dish, a harmonious blend of smoky, creamy, and tangy notes, invites a moment of pause to savor the simple joys of cooking and eating.

Ingredients

• 4 ears corn, husks removed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 tsp chili powder
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat a grill to medium-high heat, approximately 400°F.
2. Place the corn directly on the grill grates. Grill for 10 minutes, turning every 2-3 minutes, until kernels are slightly charred.
3. While the corn grills, mix the mayonnaise and sour cream in a small bowl until smooth.
4. Once the corn is grilled, remove from heat and let it cool for 1 minute.
5. Using a brush, evenly coat each ear of corn with the mayonnaise and sour cream mixture.
6. Sprinkle the cotija cheese over the corn, ensuring it sticks to the creamy layer.
7. Dust the chili powder over the corn for a subtle heat.
8. Garnish with chopped cilantro and serve immediately with lime wedges on the side.

Zesty lime cuts through the richness, while the charred kernels offer a delightful crunch against the creamy backdrop. For an extra layer of flavor, try sprinkling smoked paprika alongside the chili powder, or serve it sliced off the cob for easy sharing at gatherings.

Cheesy Bacon Wrapped Corn on the Cob

Basking in the quiet of the evening, I find myself drawn to the simplicity and comfort of wrapping corn in the embrace of cheese and bacon, a dish that feels like a hug from the inside out.

Ingredients

• 4 ears fresh corn, husks removed
• 8 slices bacon
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium heat, approximately 350°F, ensuring it’s ready for even cooking.
2. Brush each ear of corn with melted butter, coating evenly for a golden finish.
3. Sprinkle salt and black pepper over the buttered corn, adjusting to ensure each bite is perfectly seasoned.
4. Wrap each ear of corn with 2 slices of bacon, starting at the base and spiraling to the top, overlapping slightly for full coverage.
5. Place the bacon-wrapped corn on the grill, turning every 5 minutes to cook evenly, for about 20 minutes or until the bacon is crispy.
6. During the last 5 minutes of grilling, sprinkle shredded cheddar cheese over each corn, allowing it to melt and bubble slightly.
7. Remove from the grill and let rest for 2 minutes before serving to allow the cheese to set slightly.

Just as the cheese melds with the smoky bacon, each bite offers a crunch that gives way to the sweet, juicy corn beneath. Serve this alongside a crisp salad or as the star of your next backyard gathering, where its flavors can truly shine.

Honey Butter Roasted Corn on the Cob

There’s something deeply comforting about the simplicity of corn on the cob, especially when it’s transformed with just a few thoughtful touches. Today, let’s embrace the slow, golden process of roasting it with honey butter, a combination that whispers of summer evenings and shared meals.

Ingredients

– 4 ears corn, husks removed
– 3 tbsp unsalted butter, melted
– 2 tbsp honey
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the melted butter and honey until fully combined.
3. Brush each ear of corn generously with the honey butter mixture, ensuring all sides are coated.
4. Sprinkle the corn evenly with salt and black pepper, adjusting the amounts slightly if you prefer a more pronounced flavor.
5. Place the corn on the prepared baking sheet and roast in the preheated oven for 25 minutes, turning halfway through to ensure even browning.
6. For a deeper color and caramelization, broil the corn for an additional 2-3 minutes, watching closely to prevent burning.
7. Remove from the oven and let the corn rest for a few minutes before serving to allow the flavors to meld beautifully.
Finally, the honey butter roasted corn emerges with a sticky, glossy sheen, the kernels bursting with a perfect balance of sweetness and savoriness. Consider serving it with a sprinkle of smoked paprika or a squeeze of lime for an unexpected twist.

Spicy Sriracha Lime Corn on the Cob

Zenith moments in summer call for dishes that spark joy with every bite, and this one does just that, blending the fiery kick of Sriracha with the zesty freshness of lime, all hugging the sweet crunch of corn.

Ingredients

• 4 ears corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tbsp Sriracha sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a small bowl, mix melted butter, Sriracha sauce, lime juice, salt, and black pepper until well combined.
3. Brush the Sriracha lime butter mixture evenly over each ear of corn. Tip: For deeper flavor, let the corn marinate in the mixture for 10 minutes before grilling.
4. Place corn on the grill. Cook for 10 minutes, turning every 2-3 minutes, until kernels are tender and slightly charred. Tip: Keep the grill lid closed between turns to retain heat and ensure even cooking.
5. Remove corn from grill. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side. Tip: For an extra burst of flavor, squeeze additional lime juice over the corn right before eating.

Crunchy, juicy, and bursting with bold flavors, this corn on the cob is a testament to summer’s bounty. Serve it alongside grilled meats or as the star of a vegetarian feast, letting its vibrant colors and tastes lead the way.

Parmesan Herb Corn on the Cob

Kneading through the memories of summer barbecues, there’s a dish that stands out for its simplicity and burst of flavors. Parmesan Herb Corn on the Cob is that golden delight, wrapped in the warmth of herbs and the sharpness of cheese, a testament to the joy of simple ingredients coming together.

Ingredients

• 4 ears corn, husks removed
• 1/4 cup unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring it’s clean to prevent sticking.
2. Brush each ear of corn with melted butter, covering all sides evenly for a golden finish.
3. In a small bowl, mix Parmesan cheese, dried parsley, garlic powder, salt, and black pepper.
4. Place the buttered corn on the grill, turning every 5 minutes, for a total of 15 minutes until kernels are tender and slightly charred.
5. Remove corn from the grill and immediately roll each ear in the Parmesan herb mixture, pressing gently to adhere.
6. Serve warm, allowing the cheese to melt slightly into the crevices of the corn.

With each bite, the corn offers a crisp tenderness, the Parmesan adding a salty depth that contrasts beautifully with the sweet kernels. For an extra touch, drizzle with a bit of lime juice or sprinkle with chili powder before serving to elevate the flavors further.

Coconut Milk Boiled Corn on the Cob

Evening light filters through the kitchen window as I ponder the simplicity and warmth of transforming a humble ear of corn into something extraordinary. This method, steeped in the richness of coconut milk, offers a tender bite and a whisper of the tropics in every kernel.

Ingredients

• 4 ears fresh corn, husks removed
• 2 cups coconut milk
• 1 tbsp salt
• 1 tbsp sugar

Instructions

1. In a large pot, combine the coconut milk, salt, and sugar over medium heat, stirring until the sugar and salt dissolve completely.
2. Add the corn to the pot, ensuring each ear is fully submerged in the coconut milk mixture. If necessary, add water to cover.
3. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes. Tip: Avoid boiling vigorously to prevent the coconut milk from separating.
4. After 10 minutes, turn off the heat and let the corn sit in the liquid for an additional 5 minutes to absorb more flavor. Tip: This resting period enhances the corn’s sweetness and tenderness.
5. Carefully remove the corn from the pot and let it drain slightly on a plate or serving platter. Tip: For an extra touch, brush the corn with a bit of melted butter or sprinkle with chili powder before serving.

Zesty and creamy, this coconut milk boiled corn on the cob emerges with a texture so plush, it practically melts in your mouth. Serve it alongside grilled meats or as part of a summer picnic spread, where its subtle sweetness can truly shine.

BBQ Ranch Corn on the Cob

Under the soft glow of the evening sun, there’s something deeply comforting about the simplicity of corn on the cob, especially when it’s dressed in the bold flavors of BBQ and ranch. This recipe transforms the humble corn into a smoky, creamy delight that’s perfect for those lazy summer evenings.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup unsalted butter, melted
• 2 tbsp BBQ seasoning
• 1/4 cup ranch dressing
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. Brush each ear of corn evenly with the melted butter, ensuring full coverage for maximum flavor.
3. Sprinkle the BBQ seasoning evenly over each buttered ear of corn, rotating to coat all sides.
4. Place the corn on the grill, turning every 3-4 minutes, until you see slight char marks, about 12 minutes total.
5. Remove the corn from the grill and let it rest for 2 minutes to allow the flavors to meld.
6. Drizzle each ear with ranch dressing and sprinkle with chopped chives for a fresh, herby finish.

The BBQ Ranch Corn on the Cob offers a delightful contrast between the smoky, spicy crust and the cool, creamy ranch. Try serving 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.

Garlic Parmesan Corn on the Cob

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about the simplicity of corn on the cob, especially when it’s dressed in the rich flavors of garlic and Parmesan. This recipe transforms the humble corn into a dish that feels both indulgent and familiar, perfect for those moments when you crave something effortlessly delicious.

Ingredients

• 4 ears corn, husks and silks removed
• 1/4 cup unsalted butter, melted
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. Brush each ear of corn with the melted butter, making sure to coat all sides evenly for a rich flavor.
3. In a small bowl, mix together the Parmesan cheese, garlic powder, salt, and black pepper to create a flavorful seasoning blend.
4. Sprinkle the seasoning blend over the buttered corn, turning the ears to ensure they’re fully covered.
5. Place the corn on the grill, cooking for 10-12 minutes, turning every 3 minutes to achieve an even char and prevent burning.
6. Remove the corn from the grill and immediately sprinkle with fresh parsley for a burst of color and freshness.

Here, the corn emerges with a smoky sweetness, its kernels bursting with the creamy, savory notes of Parmesan and a hint of garlic. Serve it alongside a crisp green salad or as part of a backyard barbecue spread, where its simplicity can truly shine.

Cajun Spiced Corn on the Cob

How quietly the summer evening settles in, bringing with it the perfect moment to embrace the simple joys of cooking. Today, let’s turn our attention to a dish that captures the essence of summer with a spicy twist, a dish that’s as much a pleasure to prepare as it is to eat.

Ingredients

• 4 ears fresh corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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, mix together the melted butter, Cajun seasoning, salt, and black pepper until well combined.
3. Brush each ear of corn lightly with olive oil, then place them on the grill. Grill for 10 minutes, turning every 2-3 minutes to ensure even charring.
4. After the corn has developed a slight char, brush each ear generously with the Cajun butter mixture. Continue grilling for another 5 minutes, turning occasionally, until the corn is tender and the spices are fragrant.
5. Remove the corn from the grill and let it rest for 2 minutes before serving to allow the flavors to meld.

Kindly note how the Cajun spices create a smoky, slightly spicy crust that contrasts beautifully with the sweet, juicy kernels. Serve this corn on the cob with a side of cool, creamy ranch dressing for dipping, or sprinkle with fresh cilantro for a burst of color and freshness.

Buttermilk Fried Corn on the Cob

Just imagine the golden hues of summer corn, each kernel bursting with sweetness, now enveloped in a crispy, tangy buttermilk crust. This dish is a humble celebration of simplicity and flavor, a nod to those quiet moments when food becomes more than sustenance.

Ingredients

• 4 ears fresh corn, husks removed
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Vegetable oil, for frying

Instructions

1. In a large bowl, pour buttermilk over the corn, ensuring each ear is fully coated. Let soak for 10 minutes to tenderize.
2. In a separate bowl, whisk together flour, salt, black pepper, garlic powder, and paprika for an even blend.
3. Heat vegetable oil in a deep fryer or large pot to 375°F, using a thermometer for accuracy.
4. Remove corn from buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
5. Carefully place coated corn into the hot oil, frying in batches to avoid overcrowding, for 3-4 minutes or until golden brown.
6. Use tongs to transfer fried corn to a wire rack or paper towel-lined plate to drain, seasoning lightly with additional salt while hot.

With each bite, the contrast of the crunchy exterior and the juicy, sweet corn inside is a revelation. Serve it alongside a smoky barbecue or as a standout side at your next picnic, where its rustic charm can truly shine.

Sweet Chili Corn on the Cob

Lately, I’ve found myself drawn to the simple pleasures of summer, like the sweet, smoky aroma of corn roasting on the grill. This Sweet Chili Corn on the Cob recipe is a delightful twist on a classic, blending the natural sweetness of corn with a spicy, tangy glaze that’s irresistibly good.

Ingredients

• 4 ears fresh corn, husks removed
• 2 tbsp unsalted butter, melted
• 2 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a small bowl, whisk together the melted butter, sweet chili sauce, lime juice, salt, and black pepper until well combined.
3. Brush each ear of corn generously with the sweet chili mixture, coating all sides evenly for maximum flavor.
4. Place the corn on the grill, turning every 3-4 minutes, until the kernels are tender and slightly charred, about 12-15 minutes total.
5. Remove the corn from the grill and brush with any remaining sweet chili mixture for an extra layer of flavor.
6. Let the corn rest for 2 minutes before serving to allow the flavors to meld together beautifully.

The smoky char from the grill pairs perfectly with the sweet and spicy glaze, creating a dish that’s both vibrant and comforting. Try serving it alongside a cool, creamy dip or sprinkled with fresh cilantro for an added burst of color and flavor.

Herb Butter Corn on the Cob

Dusk settles softly outside, and here in the kitchen, the simple act of preparing herb butter corn on the cob feels like a quiet celebration of summer’s bounty. The golden kernels, slathered in fragrant herb butter, promise a dish that’s both comforting and vibrant.

Ingredients

• 4 ears corn, husks and silks removed
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a small bowl, combine the softened butter, parsley, chives, garlic powder, salt, and pepper until well blended. Tip: Letting the butter sit at room temperature for 30 minutes makes it easier to mix.
3. Brush each ear of corn lightly with the herb butter mixture, reserving half for after grilling. Tip: Use a pastry brush for even application.
4. Place the corn on the grill, turning every 3-4 minutes, until lightly charred and tender, about 12 minutes total. Tip: Listen for a slight sizzle to know the grill is at the right temperature.
5. Remove the corn from the grill and immediately brush with the remaining herb butter.

Rich with the aroma of fresh herbs and the smoky sweetness of grilled corn, each bite offers a delightful contrast of textures—crisp, juicy kernels against the creamy butter. Serve it alongside a sprinkle of extra herbs for a pop of color, or alongside a cool, crisp salad to balance the warmth of the grill.

Smoked Paprika Corn on the Cob

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about the simplicity of corn on the cob, especially when it’s kissed with the smoky warmth of paprika. This recipe transforms the humble corn into a dish that’s both rustic and elegant, perfect for those moments when you crave something uncomplicated yet richly flavored.

Ingredients

• 4 ears corn, husks and silks removed
• 2 tbsp unsalted butter, melted
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. Brush each ear of corn evenly with the melted butter, ensuring all sides are lightly coated for a golden finish.
3. Sprinkle the smoked paprika, salt, and black pepper over the buttered corn, rotating to coat evenly for a uniform flavor.
4. Place the corn on the grill, turning every 3-4 minutes, until the kernels are tender and slightly charred, about 12-15 minutes total.
5. Remove the corn from the grill and let it rest for 2 minutes before serving to allow the flavors to meld beautifully.

Let the smoky aroma guide you to a dish where each bite offers a crisp tenderness, with the paprika lending a depth that’s both bold and subtly sweet. Serve it alongside a drizzle of lime crema or a sprinkle of cotija cheese for an extra layer of flavor that elevates the corn to new heights.

Truffle Oil Corn on the Cob

Kindly imagine the warmth of a summer evening, the air filled with the earthy aroma of truffles mingling with the sweet scent of corn. This dish, a humble yet luxurious twist on a classic, invites you to savor the simple pleasures of life.

Ingredients

• 4 ears fresh corn, husks removed
• 2 tbsp truffle oil
• 1 tbsp unsalted butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Brush each ear of corn lightly with melted butter, ensuring even coverage.
3. Place the corn on the grill, turning every 3 minutes, until kernels are tender and slightly charred, about 12 minutes total.
4. Remove corn from the grill and immediately drizzle with truffle oil, using a brush to coat evenly.
5. Sprinkle the corn with sea salt, black pepper, and fresh parsley while still warm.
6. For an extra layer of flavor, let the corn sit for 2 minutes before serving to allow the truffle oil to infuse.

Golden and glistening, each bite offers a crunch that gives way to the corn’s natural sweetness, elevated by the truffle oil’s depth. Serve it alongside a crisp white wine or as part of a rustic picnic spread for an unforgettable meal.

Jalapeno Popper Corn on the Cob

Amidst the quiet hum of the evening, there’s something deeply comforting about transforming simple ingredients into a dish that dances on the palate. Jalapeno Popper Corn on the Cob is one such creation, where the sweetness of corn meets the fiery embrace of jalapenos, all wrapped in a creamy, cheesy blanket.

Ingredients

• 4 ears corn, husks removed
• 1/2 cup cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 2 tbsp butter, melted
• 2 jalapenos, finely diced
• 1/4 tsp salt
• 1/4 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a small bowl, mix together the cream cheese, cheddar cheese, diced jalapenos, salt, and garlic powder until well combined.
3. Brush each ear of corn with melted butter, ensuring an even coat for golden grilling.
4. Place the corn on the grill, turning occasionally, until lightly charred and tender, about 10 minutes. Tip: Listen for a slight sizzle to gauge the right heat.
5. Remove the corn from the grill and immediately spread the cheese mixture evenly over each ear while still hot. Tip: The residual heat helps melt the cheese blend perfectly.
6. Serve immediately, garnishing with extra jalapeno slices if desired. Tip: For an extra kick, leave some jalapeno seeds in the mix.

How the creamy cheese mellows the jalapeno’s heat, while the corn’s natural sweetness shines through, is nothing short of magical. Try serving these at your next backyard gathering, where the combination of smoke, spice, and sweetness will surely spark conversations.

Maple Glazed Corn on the Cob

Kindly imagine the warmth of a late summer evening, the air sweet with the promise of harvest. This dish, a humble yet transformative take on corn on the cob, is a celebration of simplicity and flavor, glazed with the deep, autumnal richness of maple.

Ingredients

• 4 ears fresh corn, husks removed
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter, melted
• 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, whisk together the maple syrup, melted butter, salt, and black pepper until fully combined.
3. Place the corn on the grill and cook for 10 minutes, turning every 2 minutes to ensure even charring. Tip: Listen for a slight sizzle to gauge the right heat.
4. Using a brush, generously coat the corn with the maple glaze during the last 2 minutes of grilling, turning once to caramelize both sides. Tip: Apply the glaze in thin layers to build flavor without burning.
5. Remove the corn from the grill and let it rest for 1 minute before serving. Tip: The resting time allows the glaze to set slightly, enhancing the texture.

Delight in the contrast of the smoky, slightly charred kernels against the sweet, sticky glaze. For an extra touch, sprinkle with flaky sea salt or serve alongside a cooling herb yogurt dip to balance the richness.

Conclusion

Brimming with creativity, our roundup of 17 Delicious Corn on the Cob Recipes offers something for every taste and occasion. From classic buttered corn to innovative twists, these recipes are sure to delight. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow corn enthusiasts to enjoy. Happy cooking!