May 22, 2017

Grilled Corn 4 Ways

Grilled Corn 4 Ways

With Memorial Day right around the corner, and our Portland weather finally resembling something close to the spring/summers that we are accustomed to (that was the longest winter ever!) I’ve been busy dreaming and scheming of all things BBQ’d and grilled and fresh. It’s my experience that no matter what meat or side dish is being served to family and friends at any given warm weather get-together, if fresh, juicy, sweet corn on the cob is served it is always the star. The usual butter, salt, and pepper is delicious, don’t get me wrong, but recently Natalie and I got together to brainstorm some alternative ways of serving the ever popular veggie just to mix things up a bit. What we quickly discovered is that there is absolutely no wrong way to serve a great ear of corn, and there are endless possibilities of delicious flavor combinations to waiting to be discovered.

Mix, match, and play around with the flavor combos.

Below, I’m sharing four ways to serve corn that you may not have considered. Using butter, or mayo, fresh herbs and spices, and even a bit of cheese, the perfect food gets even better (yes, it’s possible!) with very little additional effort required. When testing these recipes, I may have enjoyed myself a bit too much and eaten my way through more ears of corn than I care to admit. All of my “research” has served to confirm that these flavor combos will be absolute winners come Memorial Day, or any day where you feel like firing up the grill and enjoying the long awaited sun.

I will caution you, though. These topping recipes are only as good as the corn they’re adorning. A bad piece of unsweet corn is really just the worst, am I right? Fortunately, our local Fred Meyer store has already started carrying the sweetest bright and juicy corn on the cob just in time for your big Memorial Day plans. So go ahead. Buy an embarrassing amount of  delicious corn, and have fun with these toppings. Mix, match, and play around with the flavor combos. These recipes aren’t set in stone, but rather are meant to be used as a guide of sorts and can be adjusted to your taste preferences. Also, be sure to make large batches, because the leftovers are SO good on everything. Spread any extra blue cheese butter you have on your next grilled steak, or pour extra bourbon maple butter over a bowl of stove top popcorn and I can guarantee you it will put your county fair’s kettle corn to shame. Have fun with it! Get grilling, enjoy that succulent, sweet corn (and the subsequent 10-minute flossing session that is certain to follow), and make up for lost time enjoying the good weather we have been promised (fingers crossed nothing changes).

This is a sponsored post written by TMP on behalf of Fred Meyer. The opinions and text are all ours. Thank you for supporting the brands we love.

Grilled Corn 4 Ways

Serves 8

Maple Bourbon Butter

4 pieces bacon
4 tbsp butter, room temperature
2 tbsp pure maple syrup
1-2 tsp bourbon
sea salt

Chipotle Mayo with Parmesan Cheese

1 cup mayonaise
1 tsp lemon zest
2 tbsp fresh squeezed lemon juice
1 tbsp fresh chives, finely chopped
2 chipotle pepper is adobe sauce
6 tbsp parmesan cheese, grated

Spicy Corn with Cotija Cheese

4 tbsp butter
1 tsp salt
1 lime, quartered
4 tbsp cilantro
2 tbsp jalapeño, finely chopped
6 tbsp cotija cheese, crumbled
4 tsp chilli powder

Blue Cheese Butter with Chives

4 tbsp butter
8 tbsp blue cheese, crumbled, divided
8 chives, finely chopped


Turn grill on medium heat. Place the corn in husks on the grill. Close the cover and grill for 15-20 minutes, turning the corn every 5 minutes, until kernels are tender. When slightly cooled, pull husks away from corn kernels and remove any silk strings. Remove husks or use them as a handle by peeling them all the way back and gathering them together.

Maple Bourbon Butter

Cut bacon into thirds. Starting with a cold fry pan, cook bacon on medium heat until crispy. Remove bacon from pan. Once bacon has cooled, crumble and set aside. Using a small food processor, mixer or hand mixer, blend all remaining ingredients until well incorporated. Butter grilled corn and sprinkle with crumbled bacon. Use leftover butter on top of cornbread or popcorn. Keeps in fridge for up to 2 weeks.

Chipotle Mayo with Parmesan Cheese

In a small bowl, mix all ingredients except parmesan cheese until well incorporated. Sprinkle with parmesan. Use leftover spread on hamburgers. Keeps in fridge for up to 2 weeks.

Spicy Corn with Cotija Cheese

Spread grilled corn with butter, sprinkle with salt. Slowly rotate corn cob in hand while squeezing onto it one quarter of the lime. Continue rotating while sprinkling it with the cilantro, jalapeño cotija, and chili powder. Use leftover ingredients, cotija, cilantro etc. for grilled tacos.

Blue Cheese Butter with Chives

Soften butter and mix in 4 tablespoons of blue cheese. Set aside. When corn is ready spread with blue cheese butter, sprinkle each cob with 1 tablespoon crumbled blue cheese and a few pinches of chives. Use leftover blue cheese butter on top of grilled steaks.

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