Recipe: Grilled Corn

Fresh corn on the cob is a hallmark of warm and sunny summer days. We've gathered up our favorite ways to enjoy this fresh and juicy veggie all season long.

 

In this first recipe, we've devised three unique and delicious ways to top grilled corn, from Herbed Cotija Cheese to Chipotle Butter.

Photo: Jennifer Davick

Quick-and-easy grilled corn.

Fire up the grill, and throw on a few pork chops for dinner tonight. Juicy and flavorful, pork chops are a crowd-pleasing protein that the whole family will enjoy. Dress them up with a fruity marinade like a peach barbecue sauce, and don’t forget to let them soak in brine for a few hours before cooking to ensure that they won’t dry out. We recommend buying bone-in pork chops for the tastiest results.

Traditionally, you’ll find pork chops paired with hearty Southern sides such as fingerling potatoes and lima beans. Delicious, yes, but a heavy meal like that can leave you feeling weighted down when you push back from the table. Take advantage of summer’s bountiful produce, and serve a lighter side item that will still complement the meat.

Grilled corn is the best side to served with pork chops. Grab a handful of freshly picked ears from the farmers’ market when it’s at its peak during the summer months. Its sweet, crunchy kernels add color and variety of flavors to a meal and balances out the heavier main dish.

Since you’ll already have the grill ready for cooking the chops, it’s a no-brainer to throw your corn on there as well. Cooking the corn on the grill gives it a smoky-sweet flavor that pairs well with the chops. (Bonus points for also being incredibly easy and quick to prepare.) Simply peel back the husks (or remove them completely, if desired), discard the silks, coat the ears lightly with vegetable oil and salt, and then place them directly on the grill. Cover and cook for about 20 minutes, rotating them every 5 minutes.

WATCH: Grilled Mexican Corn Salad

Grilled corn is a versatile veggie that can be enjoyed a number of different ways. Coat it with butter and salt, and enjoy it straight on the cob. Top it with jalapenos, cilantro, and lime juice for south-of-the-border flavor. Cut the smoky kernels off the cob to enjoy in summery sides like Grilled Mexican Corn Salad or a classic Southern succotash.