Grilled corn on the cob is a classic summer treat, and this recipe for grilled corn with cilantro and sesame takes it to the next level. The combination of sweet corn, smoky grill flavor, and fresh herbs and spices creates a dish that is both delicious and visually appealing. This grilled corn is perfect for a summer cookout or potluck, and it can also be served as a side dish for fish, chicken, or pork.
Check out the recipes below so you can choose the best recipe for yourself!
CILANTRO GRILLED CORN
Four ingredients impart Southwestern flavor to a 15-minute side that's sure to satisfy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In small bowl, mix garlic, cilantro and salt.
- Cut two 12-inch square pieces of heavy-duty foil. Spray each ear of corn generously with cooking spray. Spread garlic mixture over each ear of corn. Wrap each ear of corn in foil piece, sealing edges. Allow space for circulation and expansion.
- Cover and grill corn over medium heat 10 to 12 minutes, turning occasionally, until tender.
Nutrition Facts : Calories 120, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
GRILLED CORN WITH CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
- Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.
Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g
GRILLED CORN WITH CILANTRO LIME BUTTER
A SUMMER STAPLE! Butter, cilantro, garlic, lime, chili powder, and paprika. Option to grill or roast corn. SO GOOD!
Provided by Chungah Rhee
Categories summer
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine butter, cilantro, garlic, lime zest, chili powder and paprika; season with salt and pepper, to taste. Set aside. Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels. Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.* Peel down husks and spread with butter mixture. Serve immediately with lime wedges.
GRILLED CORN ON THE COB WITH CILANTRO PESTO
Steps:
- Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
- Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.
- In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
- Yield: 3/4 cup
- Preheat the oven to 450 degrees F.
- Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
- Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
- Set aside until cool.
- Yield: 1/2 cup
GRILLED CORN WITH SESAME-SOY BUTTER
Mark Twain advocated for boiling corn - preferably right in the corn field. But there's no better way to cook corn than by grilling. The high dry heat of the fire caramelizes the natural plant sugars, intensifying the corn's natural sweetness while adding a beguiling smoky flavor. The key is to brown the kernels on all sides. To form a convenient handle for eating the corn, fold the husk back below the stem end. In this version, the corn is seasoned with sesame, soy, mirin and butter.
Provided by Steven Raichlen
Categories vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
- Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
- Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
- Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.
SRIRACHA SESAME GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, mayonnaise, sriracha sauce, fresh scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- Mix the mayonnaise and Sriracha together, and then spread or drizzle onto the corn.
- Sprinkle the corn with sliced scallions and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 33 grams, Fat 32 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams
GRILLED CORN WITH GARLIC-CILANTRO BUTTER
Crunchy and sweet cobs of fresh corn, seasoned with butter and herbs, make the perfect accompaniment for grilled meats.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place corn (in husks) in large container; cover with cold water. Let stand 2 hours.
- In small bowl, mix Garlic-Cilantro Butter ingredients. Cover; refrigerate until serving.
- Heat gas or charcoal grill. Place corn (in husks) on grill over medium heat. Cover grill; cook 20 to 30 minutes, turning occasionally, until corn is tender. Remove husks from corn. Serve corn with Garlic-Cilantro Butter.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg
GRILLED CORN WITH LIME-CILANTRO BUTTER
Provided by Lulu Powers
Categories Side Fourth of July Backyard BBQ Lime Corn Summer Grill Grill/Barbecue Cilantro Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- 1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.
- 2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.
- 3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.
GRILLED CORN, CREMA MEXICANA & CILANTRO CROSTINI
Provided by Bon Appétit Test Kitchen
Categories Appetizer Side Cocktail Party Fourth of July Picnic Cinco de Mayo Graduation Wedding Backyard BBQ Buffet Corn Summer Tailgating Poker/Game Night Shower Engagement Party Party Potluck Sour Cream Cilantro Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
- Grill bread slices and rub with garlic clove.
- Mix crema mexicana or sour cream with feta.
- Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.
BEST EVER CILANTRO CORN SALSA
This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.
Provided by Lisa Avery Croff
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
- Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g
GRILLED CORN WITH CILANTRO SALT
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 4
Steps:
- Preheat grill to medium. Mix together cilantro and salt in a small bowl.
- Pull back each corn husk, leaving it attached to the cob, and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle.
- Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter, and sprinkle with cilantro salt.
Tips:
- For the best flavor, choose fresh corn on the cob with tightly packed kernels.
- Soak the corn in cold water for at least 30 minutes before grilling. This will help to prevent the kernels from drying out.
- Grill the corn over medium-high heat, turning frequently, until the kernels are tender and slightly charred.
- Brush the corn with melted butter, olive oil, or your favorite marinade before grilling. This will help to add flavor and prevent the corn from sticking to the grill.
- Sprinkle the corn with cilantro, sesame seeds, cotija cheese, or your favorite toppings before serving.
Conclusion:
Grilled corn on the cob is a delicious and versatile side dish that can be enjoyed all summer long. With so many different ways to flavor and top it, there's a grilled corn recipe for everyone. So fire up your grill and get ready to enjoy this summer staple!
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