Tailgate with this grilled Corn on the Cob recipe, featuring simply seasoned fresh corn topped with a vegan crema.
One of my favorite tailgating songs is “Eye of the Tiger” from the Rocky IV soundtrack, partly because my fondest college football memories are from my days as a player were our intense workout days when we’d blast the speakers to get ready for the big conditioning and weightlifting tests.
Grilled corn is a regular tailgating menu item for us. It’s easy to cook, requires no utensils, and can tide the crew over while we finish the meats.
Grilled Corn Ingredients
For a simple hit, grilled corn on cob fits the bill. There ain’t nothing like fresh corn on the cob, grilled over smokey lump coals, and seasoned well with whatever. For this recipe I used my version of a crema sauce. This grill on the cob recipe calls for a vegan crema, but clearly if vegan/plant-based ain’t your world butter works in place of olive oil and sour cream or greek yogurt over coconut milk. However, I recommend the non-dairy version as it’s quite good!
- Corn on the cob
- Olive Oil
- Chili Powder
- Coconut Milk
- Chipotle adobo sauce
How to grill corn on the cob (step by step)
Step 1: Make the crema
Mix coconut milk, adobo sauce, paprika, lime juice, and salt in a medium bowl and set aside.
Step 2: Grill the corn
Grill directly over medium heat. Don’t worry about the husks charring, as this is a good thing. Inside the corn steams with the husk and produces plump, juicy kernels. You will need to turn the corn every 5 minutes or so over a 20 minute period for even cooking. Remove corn from grill and let cool 5-10 minutes. Cooling will help the husks easily peel away.
Step 3: Add the crema
Remove the husks and season the corn with the seasoning, plus the crema.
Sprinkle lime juice on the corn and top with cilantro. Enjoy the corn with normal family bbq fare from grilled meats to slaws and salads like these:
Key Corn on the Cob Grilling Tips
- Choose the freshest corn and grill the same day you buy or close to it
- You can also cook with husks on. Don’t worry about the husks charring, as this is a good thing. Inside the corn steams with the husk and produces plump, juicy kernels. You lose a bit of the smoky, grill flavor but it’s still very good.
- Let corn cool for at least five minutes after grilling
For other similar recipes you might like try these:
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- 4 ears corn on the cob with husks pulled back
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1 teaspoon chile powder
- cilantro for garnish
- 1 cup coconut milk
- 2 tablespoons Strained Sauce from can of Chiptole chiles adobo
- 1 teaspoon salt
- 1 tablespoon smoked sweet paprika
- juice from 1/2 of lime
For Crema Sauce
- Mix all ingredients in a medium bowl. Set aside.
For Corn on the Cob
- Place ears of corn on the grill at low-heat.
- Turn the corn every 4 to 5 minutes making sure all sides are directly heated. Cooking should take 25-30 minutes depending on temperature
- Take corn off the grill and brush each ear with creama. Add additional seasoning (paprika, chili powder, salt, pepper) garnish with cilantro