Grilled Corn, Four Ways

Grilled corn is a summer staple in our kitchen. You'll love these four variations - garlic browned butter, curry yogurt, sriracha lime and miso

Grilled Corn, Four Ways

Summer corn is a bit of a religion in our house. Like tomatoes, it's one of those vegetables that should really only be consumed in season. If you've tasted fresh summer corn, just picked and straight off the cob, then you understand. After corn is picked, the natural sugars start to convert to starch and the corn loses it's sweetness. My husband's long commute to work takes him past acres of cornfields and each summer, he gives me daily updates on it's progress. As soon as it's ready, we eat grilled corn at least once a week. Something about those lightly charred, sweet kernels gets me!

Toppings for Grilled Corn

Have you tried Mexican street corn? It's my absolute favorite way to eat it! But slathered with cheese, mayonnaise and crema, it's not exactly the most nutritious. When I got a shipment of Amaize sweet corn, I decided to play around and come up with some healthier grilled corn toppings. Between the flavor packed garnishes and naturally sweet Amaize corn, we were in heaven! My South Carolina friends can find Amaize corn at Food Lion through August. (Disclosure: This post was not compensated. I received samples of Amaize sweet corn, loved it and wanted to share with you fabulous readers!).

[Tweet "Upgrade your grilled corn with srircha yogurt, miso-sesame butter, garlic butter and curry yogurt!"]

Sriracha-Lime Grilled Corn

Miso-Sesame Butter

Curry Yogurt Grilled Corn

Garlic Butter Grilled Corn

 

 

Sriracha-Lime Grilled Corn
Author: Rachael Hartley, RD, LD, CDE
Serves: 4
Ingredients
  • 4 ears corn, husked
  • 1/4 cup plain yogurt
  • 1 tablespoon sriracha
  • Lime, for serving
  • Sliced green onion, for serving
Instructions
  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, mix yogurt and sriracha. Slater over corn. Garnish with lime and green onion.
Miso Butter Grilled Corn
Author: Rachael Hartley, RD, LD, CDE
Serves: 4
Ingredients
  • 4 ears corn, husked
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • 1 tablespoon miso
  • Toasted sesame seeds, for serving
Instructions
  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter, sesame oil and miso in a small skillet. Whisk together until combined. Serve corn drizzled with warm butter and garnished with sesame seeds.
Curry Yogurt Grilled Corn
Author: Rachael Hartley, RD, LD, CDE
Serves: 4
Ingredients
  • 4 ears corn, husked
  • 1/3 cup plain yogurt
  • 1/2 teaspoon curry powder
  • Cilantro, for serving
Instructions
  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, whisk together yogurt and curry. When corn is done, slather with curry yogurt and garnish with cilantro.
Garlic Browned Butter Grilled Corn
Author: Rachael Hartley, RD, LD, CDE
Serves: 4
Ingredients
  • 4 ears corn, husked
  • 4 garlic cloves, minced
  • 2 tablespoons butter, preferably grassfed
  • Basil, for serving
Instructions
  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter and garlic together in a skillet on medium heat. When butter starts to smell nutty and garlicky, turn off heat and remove skillet from stove. Serve corn with garlic butter and sliced fresh basil.

 

 

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