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How To Grill Corn On The Cob

4 grilled corn on the cob with different toppings: maple bourbon butter, chipotle mayo, spicy cotija cheese, & blue cheese
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

Grilled Corn

  • 8 ears of corn, shucked

Maple Bourbon Butter

  • 4 tablespoons salted butter, room temperature
  • 2 tablespoons maple syrup
  • 1 to 2 teaspoons bourbon
  • Pinch of sea salt
  • 4 slices cooked bacon, crumbled

Chipotle Mayo with Parmesan Cheese

  • 1 cup mayonnaise
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon finely chopped fresh chives, plus more for serving
  • 2 chipotle peppers in adobo sauce
  • 6 tablespoons freshly grated Parmesan cheese

Spicy Corn with Cotija Cheese

  • 4 tablespoons butter, softened
  • 1 teaspoon sea salt
  • 4 teaspoons chili powder
  • 4 tablespoons minced cilantro
  • 2 tablespoons minced jalapeño
  • 6 tablespoons crumbled Cotija cheese
  • 1 lime, cut into 8 wedges

Blue Cheese Butter with Chives

  • 4 tablespoons salted butter, softened
  • 8 tablespoons crumbled blue cheese
  • 8 fresh chives, finely chopped

Method

Grill the corn

  1. Preheat the grill on medium. Place the corn on the grill. Cover and cook, turning every 2-3 minutes, until kernels are tender, about 15 minutes total. Remove from the grill and let cool slightly.


Maple Bourbon Butter with Bacon

  1. In the base of a food processor, combine the butter, maple, bourbon, and salt. Pulse until well combined.

  2. Spread the warm corn with the maple bourbon butter and sprinkle with crumbled bacon.

  3. Extra bourbon butter will keep, stored in the refrigerator in an airtight container for up to 2 weeks.


Chipotle Mayo with Parmesan Cheese

  1. In a food processor, combine the mayonnaise, lemon zest, lemon juice, chives, and chipotle peppers, and blend until smooth.

  2. Spread the warm corn with the chipotle mayo and sprinkle with the Parmesan and additional chives.

  3. Extra chipotle mayo will keep, stored in the refrigerator in an airtight container for up to 2 weeks.


Spicy Corn with Cotija Cheese

  1. Spread the warm corn all over with butter. Sprinkle the corn all over with the salt and chili powder.

  2. Place the cilantro, jalapeño and cotija on a plate and toss to combine. Gently roll each corn cob through the cilantro mixture. Serve with a lime wedge for squeezing.


Blue Cheese Butter with Chives

  1. In a small bowl, combine the butter and 4 tablespoons of the blue cheese.

  2. Spread the warm corn with the blue cheese butter. Sprinkle all over with the chives and remaining crumbled blue cheese.