"grilled corn" news and stories

They're not knee high, and it's not the Fourth of July, but fresh corn on the cob, and the summer parties that surround it, are on our minds. File this under "Must Make As Soon As Possible," and start salivating. Blogger Dayna McIssac put a little Latin-American flavor in her grilled corn with a sweet chile-lime glaze. With leftovers, she continued the Latin theme in a recipe for corn-and-quinoa salad.

Grilling corn doesn't mean simply throwing the cobs on the flames. You need to first pull back the husks, remove the silk, and soak the corn for around ten minutes, then drain it. I'll let Curtis Stone explain it all for you: See his recipe for grilled corn with parsley and garlic.

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Gena's grilled corn with ancho. Photo: Erica George Dines Photography

Part of a continuing summer grilling series by expert Gena Knox.

Nothing says summer like fresh sweet corn on the grill.

This year, our garden does not seem to be performing very well, but for some reason my corn is growing like a weed. I harvested my first crop of Silver Queen and Peaches & Cream Sweet Corn just this week, and the taste is absolute heaven.

When I think of grilling corn, I generally think salt, pepper and butter. Sometimes when you just want to keep a side dish simple this is the best way to prepare it, but there are other times when spicing up the traditional summer side can be fun. I experimented with some simple, but creative ways to top grilled corn and these recipes can be paired with a variety of dishes.

I think I'm starting to feature images from Slashfood Flickr group member Another Pint Please... on something of a weekly basis. Please don't think me biased, I just can't help but be smitten with this really delicious, crisp picture of grilling corn on the cob. Plus, the thought of a batch of grilled corn and black bean salad just sends my salivary glands into overdrive. Yum!

If you have any opinions as to what you'd like Feast Your Eyes on, leave your suggestions in the comments and I'll do my best to satisfy your cravings.

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A few weeks ago, some friends and I put together an impromptu cookout on a friend's back patio. We spent an hour gathering ingredients at the Italian Market and ended up with chicken, beef, shrimp, a bunch of grill-able veggies and ten ears of corn. The corn went on the grill last, husks and all. While they cooked, I ran into the kitchen and pulled together a lime flavored butter to melt down over the corn. Though we were totally stuffed by the time we got to the corn, it didn't stop us from devouring it, dripping lime butter and all.

Better Homes and Gardens has a tasty-looking slide show up right now of 10 different ways to flavor your corn on the cob, that had I seen it before that weekend cook out, would have made me question my choice of lime butter, just because there are so many other good options. I'm especially tempted by the fresh sage, rosemary and butter combination.

This seems to be the week for chipotle-based glazes to put on your corn.

Yesterday I posted the recipe for Grilled Corn with Chipotle-Lime Butter, and today it's Maple-Chipotle Glazed Grilled Corn. It's from Schwan's and uses their Mini Super Sweet Corn on the Cob. It seems sweeter than the chipotle-lime glaze, but also hotter. Full recipe after the jump.