Who says BBQ season can’t get any hotter? For those who love to turn up the heat, we’ve rounded up 18 fiery corn recipes that’ll make your next cookout unforgettable. From smoky grilled elotes to spicy corn salsa, these dishes are sure to delight your taste buds and impress your guests. Ready to spice things up? Dive into our sizzling selection and find your next BBQ favorite!
Grilled Mexican Street Corn
Yowza! If you’ve ever strolled down a bustling Mexican street and been hypnotized by the smoky, creamy, tangy aroma of grilled corn, then buckle up, buttercup—we’re bringing that magic to your backyard. This Grilled Mexican Street Corn is a fiesta of flavors that’ll make your taste buds do the cha-cha.
Ingredients
- 6 ears corn, husks removed
- 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, cut into wedges
- 1/4 cup chopped cilantro
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Place the corn directly on the grill grates. Grill for 10 minutes, turning every 2-3 minutes, until the corn is lightly charred on all sides.
- While the corn grills, mix the mayonnaise and sour cream in a small bowl. This creamy duo is the secret to achieving that authentic street corn texture.
- Once the corn is grilled, brush each ear generously with the mayonnaise-sour cream mixture.
- Sprinkle the cotija cheese, chili powder, and smoked paprika over the corn, ensuring each ear is evenly coated.
- Squeeze a lime wedge over each ear of corn for a zesty kick that cuts through the richness.
- Garnish with chopped cilantro for a fresh, herby finish that adds color and flavor.
The first bite delivers a crunch of smoky charred kernels, followed by a creamy, cheesy, slightly spicy coating that’s downright addictive. Serve these bad boys on a platter with extra lime wedges and watch them disappear faster than a taco at a tailgate.
BBQ Butter Roasted Corn on the Cob
Ready to take your corn game from meh to magnificent? Our BBQ Butter Roasted Corn on the Cob is here to turn your summer side into the star of the show, with a smoky, buttery hug that’ll make your taste buds do a happy dance.
Ingredients
- 4 ears fresh corn, husks removed
- 1/4 cup unsalted butter, melted
- 2 tbsp BBQ seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- In a small bowl, mix together the melted butter, BBQ seasoning, salt, and black pepper until well combined.
- Brush each ear of corn generously with the BBQ butter mixture, making sure to coat all sides for maximum flavor.
- Place the corn on the grill, turning every 3-4 minutes, for a total of 12-15 minutes, or until the kernels are tender and slightly charred.
- Remove the corn from the grill and let it rest for 2 minutes before serving to allow the flavors to meld beautifully.
Get ready to sink your teeth into corn that’s smoky, buttery, and just the right amount of spicy. Serve it up with an extra sprinkle of BBQ seasoning for those who dare to go bold, or alongside a cold beer to beat the summer heat.
Spicy Chipotle Lime Grilled Corn
Today’s the day we ditch the dull and dive into a dish that’s all about bold flavors and even bolder personalities. Spicy Chipotle Lime Grilled Corn isn’t just a side; it’s a summer soirée on a cob, ready to spice up your barbecue game.
Ingredients
- 4 ears fresh corn, husks removed
- 2 tbsp unsalted butter, melted
- 1 tbsp chipotle powder
- 1 tsp salt
- 1 lime, juiced
- 2 tbsp chopped cilantro
- 1/4 cup crumbled cotija cheese
Instructions
- Preheat your grill to medium-high heat, aiming for 400°F to get those perfect grill marks without charring the corn too quickly.
- Brush each ear of corn with melted butter, ensuring every kernel is lightly coated for that golden, buttery goodness.
- Sprinkle the chipotle powder and salt evenly over the buttered corn, turning to coat all sides for a spicy kick in every bite.
- Place the corn on the grill, turning every 3-4 minutes, for a total of 12 minutes, or until the kernels are tender and slightly charred.
- Remove the corn from the grill and immediately drizzle with fresh lime juice, adding a zesty brightness that cuts through the spice.
- Sprinkle the chopped cilantro and crumbled cotija cheese over the top, creating a flavorful finish that’s as visually appealing as it is delicious.
Absolutely irresistible, this Spicy Chipotle Lime Grilled Corn boasts a smoky heat, tangy lime, and creamy cheese that’ll have your taste buds dancing. Serve it up with an extra lime wedge on the side for those who dare to amp up the zest, or alongside a cool, creamy dip to balance the fire.
Smoky Bacon-Wrapped Corn Skewers
Craving something that screams summer louder than a toddler in a splash pad? These smoky bacon-wrapped corn skewers are your ticket to flavor town, with a side of crunch and a dash of drama. Perfect for those who believe everything’s better with bacon, this dish is a playful twist on classic BBQ fare that’ll have your guests coming back for seconds (and thirds).
Ingredients
- 4 ears fresh corn, cut into 1-inch rounds
- 8 slices thick-cut bacon
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup maple syrup
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- Preheat your grill to medium-high heat, aiming for 375°F.
- In a small bowl, mix smoked paprika, garlic powder, and black pepper to create your seasoning blend.
- Wrap each corn round with a slice of bacon, securing it with a soaked wooden skewer through the center.
- Lightly brush each skewer with maple syrup, then sprinkle generously with the seasoning blend.
- Place skewers on the grill, cooking for 4-5 minutes per side or until the bacon is crispy and the corn is lightly charred. Tip: Keep a spray bottle of water handy to tame any flare-ups.
- Once done, remove from grill and let rest for 2 minutes. Tip: This rest period lets the flavors meld beautifully.
- Serve immediately. Tip: For an extra kick, drizzle with a little more maple syrup right before serving.
Just imagine the crunch of that bacon giving way to the sweet, smoky corn beneath—it’s a texture and flavor combo that’s downright addictive. Serve these skewers atop a rustic wooden board for that Instagram-worthy picnic vibe, or alongside a cold beer for the ultimate summer snackdown.
Garlic Parmesan Grilled Corn
Kick your corn game up a notch with this Garlic Parmesan Grilled Corn that’s so good, it’ll have your taste buds doing a happy dance. Perfect for those summer BBQs or when you’re just trying to impress your in-laws, this dish is a game-changer with its buttery, cheesy, garlicky goodness.
Ingredients
- 4 ears of corn, husked
- 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 chopped fresh parsley
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Brush each ear of corn with melted butter, ensuring they’re fully coated for that golden, crispy exterior.
- Sprinkle the corn evenly with garlic powder, salt, and black pepper. Tip: Rotate the corn as you season to cover all sides.
- Place the corn on the grill. Cook for 10-12 minutes, turning every 2-3 minutes, until you see those beautiful grill marks. Tip: Don’t walk away! Corn can go from perfectly charred to burnt in a flash.
- Remove the corn from the grill and immediately sprinkle with Parmesan cheese and chopped parsley. Tip: The heat from the corn will help the cheese stick better.
Let’s be real, the crunch of that grilled corn paired with the melt-in-your-mouth Parmesan and a hint of garlic is nothing short of magical. Serve it up with a side of sass and watch it disappear before your eyes.
Jalapeño Honey Butter Corn
Dive into a flavor fiesta with this Jalapeño Honey Butter Corn that’s about to make your taste buds do the cha-cha. It’s the perfect blend of sweet, spicy, and buttery goodness that’ll have you forgetting all about plain old corn on the cob.
Ingredients
- 4 ears corn, husks removed
- 4 tbsp unsalted butter, softened
- 2 tbsp honey
- 1 jalapeño, finely diced
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- In a small bowl, mix together the softened butter, honey, diced jalapeño, and salt until well combined. Tip: For a smoother butter, let it sit at room temperature for 10 minutes before mixing.
- Place the corn directly on the grill grates. Grill for 10-12 minutes, turning every 3 minutes, until the corn is lightly charred and tender. Tip: Listen for a slight sizzle – that’s your cue the corn is getting perfectly grilled.
- Remove the corn from the grill and immediately slather each ear with the jalapeño honey butter mixture, using a brush or the back of a spoon for even coverage. Tip: Work quickly while the corn is hot to ensure the butter melts into every nook and cranny.
Ready to serve, this corn is a carnival of textures – crisp-tender kernels with a glossy, sticky-sweet glaze that’s speckled with fiery jalapeño bits. Try stacking them on a platter for a rustic family-style side, or for an extra kick, sprinkle with a pinch of smoked paprika before serving.
Cheesy BBQ Corn Dip
Brace yourselves, flavor fanatics, because we’re about to dive fork-first into a dish that’s the love child of a summer BBQ and a cheesy, gooey dream. This Cheesy BBQ Corn Dip is the ultimate crowd-pleaser, guaranteed to vanish faster than your resolve to eat just one chip.
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup BBQ sauce
- 1 cup corn kernels, drained
- 1/4 cup diced red onion
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking magic.
- In a large mixing bowl, combine the shredded cheddar cheese, softened cream cheese, and BBQ sauce until well blended. Tip: Softening the cream cheese beforehand makes mixing a breeze.
- Fold in the corn kernels and diced red onion into the cheese mixture, distributing evenly.
- Drizzle olive oil into a 9-inch baking dish, using a brush or your fingers to coat the bottom and sides lightly. This prevents sticking and adds a subtle flavor.
- Transfer the dip mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Sprinkle garlic powder, smoked paprika, and salt over the top for that irresistible smoky, savory kick.
- Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
- Let the dip sit for 5 minutes after baking to thicken slightly, making it the perfect consistency for dipping. Tip: This waiting period is the ultimate test of patience but totally worth it.
Zesty, smoky, and unapologetically cheesy, this dip is a textural masterpiece with creamy, crunchy, and gooey elements all in one bite. Serve it with a side of crispy tortilla chips or slather it on grilled bread for a next-level snack experience.
Grilled Corn Salad with Avocado
Vibrant, vivacious, and downright delicious, this Grilled Corn Salad with Avocado is the summer side dish dreams are made of. It’s like a fiesta in your mouth, where the sweet, smoky corn and creamy avocado are the life of the party.
Ingredients
- 4 ears corn, husks removed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Brush the corn with olive oil and sprinkle with salt and pepper.
- Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Tip: Listen for a slight sizzle to know your grill is at the right temperature.
- Let the corn cool slightly, then cut the kernels off the cob.
- In a large bowl, combine the grilled corn, avocado, red onion, lime juice, and cilantro. Tip: Add the avocado last to prevent it from getting too mushy.
- Gently toss the salad to combine all the ingredients. Tip: Use a folding motion to keep the avocado pieces intact.
Unbelievably fresh and bursting with flavors, this salad is a textural masterpiece—crunchy, creamy, and everything in between. Serve it atop a bed of greens for a light lunch or alongside grilled meats for a dinner that screams summer.
Sweet and Spicy Sriracha Corn
Today is ‘2025-08-16 02:50:28.301205’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Sweet and Spicy Sriracha Corn’ using the structure below.
Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.
Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.
Ingredients
- 4 ears corn, husked
- 2 tbsp unsalted butter, melted
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
Instructions
- Preheat your grill to medium-high heat, about 400°F, to get those perfect grill marks without charring the corn too quickly.
- Brush each ear of corn with the melted butter, ensuring they’re evenly coated for that golden, buttery goodness.
- Grill the corn, turning occasionally, for about 10 minutes or until kernels are tender and slightly charred. Tip: Listen for a slight sizzle to know it’s cooking just right.
- In a small bowl, whisk together Sriracha sauce, honey, salt, and black pepper for a glaze that packs a punch.
- Brush the Sriracha glaze over the grilled corn, then return to the grill for 2 minutes to let the flavors meld. Tip: Keep an eye on it to prevent burning—sugar in the honey can caramelize quickly.
- Remove corn from the grill and drizzle with lime juice for a zesty kick. Tip: Fresh lime juice makes all the difference here.
- Sprinkle with chopped cilantro before serving to add a fresh, herby contrast to the spicy sweetness.
Yield: This Sweet and Spicy Sriracha Corn is a fiery yet sweet delight with a perfect crunch and a kick that’ll have you reaching for more. Serve it up at your next BBQ for a side that steals the show, or enjoy it solo for a snack that means business.
Herbed Butter Grilled Corn
Look no further for your next BBQ showstopper than this Herbed Butter Grilled Corn, a dish that’s as fun to make as it is to devour. Perfectly charred, slathered in a dreamy herbed butter, and ready to steal the spotlight at any gathering.
Ingredients
- 4 ears corn, husks on
- 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
- Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- In a small bowl, mix together the softened butter, parsley, chives, garlic powder, salt, and pepper until well combined. Tip: Let the butter sit at room temperature for easier mixing.
- Carefully peel back the corn husks without removing them, remove the silk, then spread the herbed butter evenly over each ear of corn. Tip: Use the back of a spoon for an even application.
- Re-wrap the corn in its husks, tying the ends with kitchen string if necessary to keep them secure during grilling.
- Place the corn on the grill and cook for 15-20 minutes, turning every 5 minutes, until the husks are charred and the corn is tender. Tip: Listen for a slight sizzle to know the butter is doing its magic.
Outrageously good, this corn boasts a smoky sweetness paired with the rich, herby butter that melts into every nook and cranny. Serve it straight off the grill for a messy, hands-on experience or slice the kernels off for an elegant side dish.
BBQ Corn Ribs with Smoky Paprika
Just when you thought corn couldn’t get any more irresistible, along comes BBQ Corn Ribs with Smoky Paprika to prove you wrong. This dish is a game-changer, turning the humble corn cob into a finger-licking, smoky-sweet masterpiece that’ll have you questioning why you ever settled for plain old butter.
Ingredients
- 4 ears corn, husked and cleaned
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup BBQ sauce
Instructions
- Preheat your grill to medium-high heat, about 400°F.
- Cut each ear of corn into quarters lengthwise to create ‘ribs’.
- In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Brush the spice mixture evenly over all sides of the corn ribs.
- Place the corn ribs on the grill. Grill for 10 minutes, turning every 2 minutes for even charring.
- Brush the corn ribs with BBQ sauce during the last 2 minutes of grilling.
- Remove from grill and let rest for 2 minutes before serving.
Yield to the smoky, sweet allure of these BBQ Corn Ribs, where each bite offers a perfect crunch followed by a burst of flavor. Serve them up at your next BBQ as a standout side, or get creative by piling them high on a platter for a shareable, Instagram-worthy centerpiece.
Grilled Corn Salsa with Tomatoes
Craving a dish that screams summer louder than a toddler in a splash pad? Look no further than this Grilled Corn Salsa with Tomatoes, a vibrant concoction that’ll have your taste buds doing the cha-cha.
Ingredients
- 2 ears corn, husks removed
- 1 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Brush the corn with olive oil and place it on the grill. Rotate every 2 minutes until all sides are lightly charred, about 8 minutes total.
- Let the corn cool for 5 minutes, then cut the kernels off the cob into a large bowl.
- Add the diced tomatoes, red onion, cilantro, lime juice, salt, and black pepper to the bowl with the corn.
- Gently toss all the ingredients until well combined.
- Let the salsa sit for 10 minutes to allow the flavors to meld together.
Lusciously crunchy with a smoky sweetness from the grilled corn, this salsa is a fiesta in your mouth. Serve it atop grilled chicken for a protein-packed meal or with tortilla chips for the ultimate snack attack.
Cajun-Spiced Grilled Corn
Get ready to turn up the heat on your grill game with this Cajun-Spiced Grilled Corn that’s about to become the MVP of your summer BBQs. It’s smoky, spicy, and everything nice, with a kick that’ll have your taste buds doing a happy dance.
Ingredients
- 4 ears fresh corn, husks removed
- 2 tbsp unsalted butter, melted
- 1 tbsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Preheat your grill to medium-high heat, aiming for about 400°F.
- While the grill heats up, brush each ear of corn with melted butter, ensuring they’re fully coated for that golden goodness.
- In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, and salt. This blend is your flavor bomb—handle with care!
- Sprinkle the seasoning mix evenly over each buttered ear of corn, rolling them to cover all sides. Pro tip: Use a plate to catch any falling spices for easy cleanup.
- Place the corn directly on the grill grates. Grill for 10-12 minutes, turning every 3 minutes, until you see those beautiful char marks and the kernels are tender.
- Another pro tip: If you’re worried about losing spices to the grill gods, you can wrap the seasoned corn in foil before grilling. Just add a couple more minutes to the cooking time.
- Final pro tip: Let the corn rest for a minute off the grill before serving. This lets the flavors mingle and the butter to do its magic one last time.
You’ll love the smoky crunch of the kernels against the creamy butter and the spicy Cajun kick. Serve these bad boys with a side of cool ranch or extra butter for dipping, and watch them disappear before your eyes.
Maple Glazed BBQ Corn
Howdy, food lovers! Ever dreamed of a dish that’s as fun to make as it is to devour? Let’s dive into the world of Maple Glazed BBQ Corn, where sweet meets smoky in a dance of flavors that’ll have your taste buds throwing a party.
Ingredients
- 4 ears fresh corn, husks removed
- 1/4 cup pure maple syrup
- 2 tbsp unsalted butter, melted
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the maple syrup, melted butter, smoked paprika, garlic powder, salt, and black pepper until well combined. Tip: Warm the maple syrup slightly for easier mixing.
- Brush each ear of corn generously with the maple glaze, making sure to coat all sides. Tip: Use a silicone brush for even application and easy cleanup.
- Place the glazed corn on the preheated grill. Cook for 10-12 minutes, turning every 2-3 minutes and reapplying glaze each time, until the corn is tender and slightly charred. Tip: Keep a close eye to avoid burning—those sugars caramelize quickly!
- Remove the corn from the grill and let it rest for 2 minutes before serving to allow the flavors to meld beautifully.
Ready to serve? This Maple Glazed BBQ Corn boasts a perfect balance of sweetness and smokiness, with a texture that’s juicy yet crisp. For an extra flair, sprinkle with crumbled feta or a dash of chili powder before serving to elevate the dish from great to unforgettable.
Grilled Corn and Black Bean Salad
Kick off your summer with a dish that’s as vibrant as your personality—Grilled Corn and Black Bean Salad. This isn’t just a salad; it’s a fiesta in a bowl, where every bite is a celebration of flavors that’ll have your taste buds doing the cha-cha.
Ingredients
- 2 ears corn, husks removed
- 1 tbsp olive oil
- 1 cup black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cilantro, chopped
Instructions
- Preheat grill to medium-high heat (400°F).
- Brush corn with olive oil and place on the grill. Cook for 10 minutes, turning occasionally, until kernels are slightly charred.
- Remove corn from grill and let cool for 5 minutes. Use a knife to cut kernels off the cob.
- In a large bowl, combine grilled corn, black beans, red bell pepper, and red onion.
- In a small bowl, whisk together lime juice, honey, salt, and black pepper. Pour over the salad and toss to combine.
- Gently fold in cilantro just before serving to keep it fresh and vibrant.
Fresh off the grill, this salad boasts a smoky sweetness from the corn, a creamy texture from the beans, and a zesty kick from the lime dressing. Serve it atop a bed of greens for a light lunch or alongside grilled chicken for a hearty dinner that screams summer.
Chili Lime Grilled Corn Skewers
Oh, the joys of summer grilling! These Chili Lime Grilled Corn Skewers are here to turn your BBQ game from ‘meh’ to ‘more, please!’ with their zesty kick and smoky charm.
Ingredients
- 4 ears corn, husked and cut into 1-inch rounds
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp salt
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Thread the corn rounds onto skewers, about 3-4 pieces per skewer.
- Brush each skewer lightly with olive oil to prevent sticking.
- In a small bowl, mix chili powder and salt. Sprinkle this mixture evenly over the corn skewers.
- Place the skewers on the grill. Cook for 10 minutes, turning every 2-3 minutes for even charring.
- Remove skewers from the grill and drizzle with fresh lime juice.
- Sprinkle chopped cilantro over the top for a fresh finish.
Just imagine the crunch of perfectly grilled corn, the tang of lime, and the warmth of chili powder dancing on your taste buds. Serve these skewers as a standout side or chop the corn off the skewers to toss into a vibrant summer salad.
Smoked Corn with Herb Butter
Venture into the realm of backyard BBQ magic with this smoky, buttery delight that’ll have your taste buds dancing the cha-cha. Perfect for those who like their corn with a side of sass and a sprinkle of herbaceous charm.
Ingredients
- 4 ears corn, husks on
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready to infuse those ears with smoky goodness.
- While the smoker heats, mix the softened butter, parsley, chives, smoked paprika, garlic powder, and salt in a bowl until well combined. Tip: Let the butter sit at room temperature for about 30 minutes for easier mixing.
- Peel back the corn husks without removing them, remove the silk, then slather each ear with the herb butter mixture. Tip: Use the back of a spoon for an even application.
- Fold the husks back over the corn, tying the tops with kitchen string if necessary to keep them in place.
- Place the corn in the smoker and cook for 1 hour, or until the corn is tender and has a deep smoky flavor. Tip: Rotate the corn halfway through cooking for even smoke exposure.
- Remove from the smoker, let cool for a few minutes, then serve hot with any remaining herb butter on the side.
Yield to the irresistible combo of smoky sweetness and herby richness that makes this corn a standout. Try serving it with a sprinkle of extra smoked paprika for a visual pop and an extra flavor kick.
BBQ Corn Chowder with Bacon
Now, who said chowder can’t have a little summer fling? Dive into this BBQ Corn Chowder with Bacon, where smoky meets creamy in a bowl that’s basically a hug from your grill. Perfect for those evenings when you can’t decide between a barbecue and a cozy soup night.
Ingredients
- 4 slices bacon, chopped
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups fresh corn kernels
- 1 cup BBQ sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter to the bacon drippings. Once melted, sauté the diced onion until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add corn kernels, BBQ sauce, chicken broth, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes. Tip: The soup should slightly thicken.
- Using an immersion blender, puree half the soup for a creamy texture with chunks. Alternatively, transfer half to a blender, then return to the pot.
- Stir in heavy cream and cooked bacon. Simmer for another 5 minutes. Tip: Do not boil after adding cream to prevent curdling.
- Season with salt and pepper to taste.
Finally, this chowder is a smoky, creamy dream with a sweet BBQ kick. Serve it with extra bacon on top and a side of crusty bread for dipping into the goodness.
Summary
These 18 spicy corn recipes are a game-changer for your next BBQ, offering bold flavors that’ll impress any crowd. Whether you’re craving something smoky, cheesy, or downright fiery, there’s a dish here to satisfy. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy grilling!
