Sponsor recipe courtesy of LongHorn® Steakhouse

Fire-Grilled Corn on the Cob

Give your grilled corn a kick with a special spice blend and a creamy, cool sauce.
Save Recipe
  • Yield: 4
Share This Recipe


4 ears of corn

1/4 cup sour cream

2 tablespoons heavy cream

1 pinch salt

4 tablespoons grated Parmesan

1 teaspoon paprika


  1. Start with the crema sauce. Mix sour cream, heavy cream and a pinch of salt in a medium bowl. Set it aside.
  2. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product.
  3. First, clean and oil your grill. Then heat it to 500-550F degrees.
  4. Place ears of corn on the grill.
  5. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature.
  6. While corn is grilling, add grated Parmesan and paprika to a medium-sized bowl. Mix to combine.
  7. Take corn off the grill and brush it with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!