Reinvented: Corn on the Cob 5 Ways

Start with classic grilled corn on the cob, then try fun variations on this hand-held cookout staple. These recipes grill up quickly and offer a variety of flavors to please any palate.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Classic Corn on the Cob, Plus 4 Variations

This hand-held treat is a quintessential cookout side or snack. Follow these instructions for a classic preparation, plus four quick and easy reinventions that are ideal for a summer party.

Classic

Husk corn and cook directly on grill grates over medium heat, turning every few minutes, until cooked, about 8 minutes total. Serve with butter and salt.

Bacon

Brush cooked corn with rendered bacon fat, then coat the cobs in diced bacon, panko and fresh chopped basil.

Japanese

Thoroughly combine soft butter and miso paste. Brush the mixture on the grilled corn and sprinkle with nori and togarashi, a common Japanese spice mixture containing red chili pepper, roasted orange peel and ground ginger.

Mexican

Brush grilled corn with mayonnaise before adding a sprinkle of cayenne and crumbled Cotija cheese.

Sweet & Spicy

Coat grilled corn in a chipotle-honey butter, made by combining softened butter with honey and chipotle puree.

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