Grilled Corn on the Cob 2 Ways
Corn on the cob screams summer! For me, it is one of those foods that has a lot of nostalgia behind it. Summer memories with family, fresh picked corn from my grandparent’s garden, and our annual pig roast at my home town church. So many great memories! You can’t go wrong with simple butter and salt, but these two twists are a super simple and flavorful way to spice up the traditional cob!
First, I just mix butter with sriracha for some spice, and top it off with some salty crumbly cotija. Second, I mix butter, garlic, and fresh parsley topped with fresh Parmesan cheese, yum!
Try these out, or play around with your favorite ingredients to spice up your corn on the cob!
Grilled Corn on the Cob 2 Ways
Ingredients
- 4-6 ears corn on the cob husked
- tin foil
Sriracha Cotija Corn on the Cob
- 4 tbsp butter room temp
- 1/2 tbsp sriracha
- 1/4 cup cotija cheese
Garlic Parmesan Corn on the Cob
- 4 tbsp butter room temp
- 1 small clove garlic minced
- 1 tsp fresh or dried parsley minced
- 1/4 cup fresh Parmesan cheese grated
Instructions
-
Preheat grill to about 350-400 degrees.
-
In separate small bowls, mix each butter ingredient group together EXCEPT the cheese.
-
Place each corn cob on it's own individual tin foil square, large enough to wrap each ear of corn in. Spread desired amount of butter mixtures among the cobs. It does not need to cover the whole cob as it will melt and coat the corn while grilling. Reserve extra butter mixture to apply as desired after cooking.
-
Fold edges of tin foil into packets for grilling, sealing edges to avoid leaking. Place onto preheated grill and cook for about 6-8 minutes, turning half way through.
-
Remove from grill and unpack from foil. Pour excess butter from packets onto corn, or spread extra butter mixture onto hot corn. Sprinkle the Sriracha corn with the cotija, and the garlic herb corn with the Parmesan cheese. Serve immediately.
Recipe Notes
Butter mixture ingredients do not have to be exact measurements. If you have leftover butter mixtures it can be stored in the fridge. Try it on a baked potato!
