Grilled corn. A summer standby and family favorite. Although delicious straight off the cob, I thought it would be fun to highlight some other delicious ways to enjoy this summer ritual. From salsas to tacos to fritters, this might be the best grilled corn roundup ever.
But first, let’s start out with the basics. If you’ve actually never grilled corn before, here is the basic recipe:
Hot to grill corn: You want to use shucked corn because it will give you the grilled flavor you’re after. If you grill it with the skin on or in foil, you don’t get that yummy char. Brush shucked ears of corn with oil (optional). Grill cobs over medium-high heat, turning often until seared in spots and fork tender, about 10 minutes. Remove from grill and season each cob with sea salt and butter, if desired.
I created this creamy and super flavorful grilled corn and avocado salad for my Inspired Vegetarian column over at Healthy Aperture. This is a Mexican-inspired side dish that would be a great side for tacos and Sangria. You can get the recipe here.
Speaking of tacos, Closet Cooking’s shrimp tacos with grilled corn and guacamole crema look amazing. You can grill up your shrimp and your corn at the same time! Get the recipe here.
Salsa is my go-to appetizer all year round and The Minimalist Baker has a gorgeous version using grilled corn! Get the recipe here.
Speaking of appetizers, Justine of Cooking and Beer combines grilled brie and grilled corn together. I think this awesomeness pretty much speaks for itself. Get the recipe here.
Sick of salad and salsa? Try these fun corn fritters from Jessica at Nutricilicious. What a delicious way to to use up an abundance of summer corn! Get the recipe here.
Are you a casserole kind of gal? Then this cheesy Mexican dish from Pinch of Yum is for you. It’s healthy corn decadence! Get the recipe here.
Looking for some comfort food? I’ve got you covered with my Corn and Potato Chowder. I used frozen corn but how good would this be with some fresh grilled corn? Yum! Get the recipe here.
This dish from Flourishing Foodie could suffice as a main meal. I love that she used poblano peppers! They are a favorite. Mixed with black beans, quinoa, and grilled corn, this sounds like dinner to me. Get the recipe here.
These next few recipes highlight unique and delicious ways to take your salad to the next level by adding grilled corn:
This summer Buddha bowl from Rachael at Avocado a Day is an easy way to create a filling and satisfying summer meal. Get the recipe here.
Who doesn’t love a Caesar salad? Jessica of How Sweet It Is really brought the sunshine into this classic dish. Get the recipe here.
And finally, what says summer more than peaches and grilled corn? This creative salad from A House In The Hills is going to be a staple on my dinner table for sure! Get the recipe here.