Grilled Corn-On-The-Cob 5 Ways—Simple Side To Sate Any Craving!

/ Friday, July 26, 2013

Happy Friday, loves! What are you up to this weekend? The heat as finally broken here in New York, meaning I can start thinking about cooking again—who wants to stand over a hot grill when its a million degrees outside, right?—and wishing we had a backyard and/or barbecue in Brooklyn.Earlier this week, I shared my 5 favorite grilled-corn toppings on the Good Housekeeping blog. They're all super easy to pull off and loaded with flavor. I mean, Bacon-Cheddar Grilled Corn...come on! If you're lucky enough to have a grill and already making dinner out there anyway, it makes sense to cook your corn alfresco, too (read: no running into the house to check on the boiling water). Here's how you do it...


4 ears corn
6 cups cold water
Kitchen twine, for securing

1. Pull corn husks to stalk end without removing them. Remove any silks, then return the husks to their place and tie with kitchen twine to secure (the husks will protect the corn as it grills). Soak corn in cold water 10 minutes to prevent the husks from burning.
2. Preheat grill to medium. Put corn on hot grill and cook 15 minutes or until tender, turning occassionally. Remove husks before serving.

Spread low-fat mayonnaise on still warm corn. Roll in 1/2 cup grated cheddar cheese and 5 strips cooked bacon, chopped.

Spread low-fat mayonnaise on still warm corn. Roll in 1/2 cup crumbled cotija or feta cheese. Sprinkle with chile powder. Serve with lime wedges for squeezing.

Grate 2 vine-ripe tomatoes, seeded, using a coarse box grater; strain and press out all excess liquid. Stir in 2 tablespoons finely grated Parmesan cheese, 1 to 2 teaspoons finely chopped basil and 1/4 teaspoon salt. Spread on corn.

Stir together 4 tablespoons salted butter, softened; 1 teaspoon white sesame seeds; 1/2 teapsoon finely chopped cilantro; and 1/4 teaspoon toasted sesame oil. Spread on corn; sprinkle with more sesame seeds.

Stir together 4 tablesoons salted butter, softened; 1 small clove garlic, pressed; and 1/4 teaspoon Old Bay seasoning. Spread on corn; sprinkle with more Old Bay seasoning, if desired.


  1. Carlene Thomas RDJuly 26, 2013 at 3:30 PM

    I love it with lime butter and salt!

  2. Such a good idea, Carlene! Do you use zest, juice or both in the butter? xo Erin

  3. Carlene Thomas RDJuly 29, 2013 at 8:02 AM

    Great question- just the juice, but I'm sure you could make lime zest salt!

  4. This is wonderful. And the photos are outstanding. I found this in my Pinterest stream!


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