Grilled corn on the cob slathered in savory seasonings and topped with cheese is an irresistible dish your family will love. Plus, convenient built-in handles make it easy to eat!
A plate piled high with corn is the perfect summer side dish. There’s something special about sinking your teeth into a plump, sweet ear of corn on the cob.
One of my family’s favorite ways to prepare corn is to cook the ears of corn directly on the grates of the backyard grill … with the husk still on. The never-fail result is moist, juicy corn with hints of charred nuttiness.
Grilling corn in the husk is super easy and only requires a short 30-minute soak before tossing on the grill. The corn silks add moisture while grilling and the charred husks create a fantastic presentation when served.
Once you have perfectly char-grilled corn, it’s time to create a fiesta for your mouth. Peel back the husk, leaving the husk on to create a built-in handle, remove the corn silks, and generously slather the corn with savory seasonings. Then roll the corn in grated Cotija cheese, which is a salty cow’s milk cheese from Mexico. Oh my, the taste of this grilled corn is so irresistible — one ear is never enough for me.
- A good grill and trusty basting brush are all the tools you need to prepare this side dish.
- Two good options I use for grilling corn outdoors is an old fashioned Portable Charcoal Grill and a 2-Burner Propane Grill. These grills are workhorses for cooking all types of meats and veggies.
- This is an ideal side dish for any backyard barbecue.
- Store leftover cobs in the refrigerator in an airtight plastic bag or tightly wrapped in plastic wrap. You can also remove the kernels from the cob before placing in the fridge. Leftovers will last up to seven days in the fridge, and you can easily warm in the microwave.
- Freeze leftovers in a covered, airtight container or heavy-duty freezer bag. Before freezing, be sure to cut the kernels off the cobs.
- Cut the kernels off any leftover cobs using a Corn Shark or corn cob stripping tool. These tools are handy in the kitchen and makes storing and using leftover corn a snap.
- Unseasoned corn kernels make a perfect mustgoes meal when tossed in salads, used to make salsas, added to cornbread, and made in corn chowders.
- Use leftovers to make a delicious bowl of Fiesta Corn Dip.
- Soaking corn in the husks before grilling helps to protect the kernels and prevents the sugars from turning to starch. If you want to make it easier to prep, serve, and eat after grilling, consider removing the silks before soaking and grilling. Gently pull husks back and remove as much of the silks as you can. Put the husks back and smooth them into place, completely covering kernels. Soak and grill as directed.
- Don’t feel like firing up the grill? No worries. You can easily roast the corn in the oven with the same tasty results. Preheat the oven to 350° F and place the corn (in its husks) on the middle rack for about 30 minutes.
- If you want to serve and eat these tasty sides as quickly as possible after grilling, remove the husks and wash the corn before grilling. Toss husked corn on the grill and reduce cooking time to about 10 minutes or until corn is lightly charred. Or grill the corn in foil by loosely wrapping individual ears of corn in foil before tossing on the grill. If you choose this method, I recommend a light coating of olive oil on each ear of corn before wrapping in foil.
- If you grill with the husks on, you can serve the corn with a built-in handle by leaving the husks attached at the end. You can also remove the husks altogether if you prefer. Either way, be sure to remove as much of the silks as you can when husking the corn.
- I’m all about simple and tasty, which is why I recommend using the blend of ingredients in Spice Island Premium Taco Seasoning. If you prefer, you can also create your own mix of seasonings by combining 1/2 teaspoon each of cumin, smoked paprika, chili powder, and garlic powder in place of the taco seasoning mix.
- Cotija cheese is an aged Mexican cheese that’s made from cow’s milk with bold, tangy, salty flavor. Parmesan and feta cheeses are ideal substitutes if you’re unable to find Cotija in your local market.
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