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Flavorful Corn on the Cob


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  • Mexican:
  • 4 shucked ears of corn, brushed with oil
  • 1 T mayo
  • 1 t cumin
  • 1/2 c Cotija cheese
  • 4 T chopped cilantro
  • Indian:
  • 1/2 c yogurt
  • 1/4 c minced onion
  • 1 t ground coriander
  • 1/2 t cayenne
  • 1/2 t salt
  • 1/4 t tumeric
  • Italian:
  • 1/2 c finely grated Parmesan
  • 2 small cloves garlic, minced
  • 1/4 c chopped parsley


Servings 4


Step 1

To grill corn: Brush shucked ears with oil and grill over med-high heat, covered, turning often until seared in spots and just tender, about 10 mins. Season each with 1/4 t salt. To add international flair, use the toppings below.

Mexican: Mix mayo and cumin. Spread each grilled ear with 1 t mixture and roll in crumbled Cotija. Sprinkle each with 1 T chipped cilantro

Indian: Combine all ingredients. Spread on grilled corn and serve.

Italian: Combine all ingredients. Roll grilled corn in mixture and serve.


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