Best 3 Margarita Grilled Corn On The Cob Recipes

Calling all corn lovers! Grilled corn on the cob is a classic summer side dish that is elevated to new heights with the addition of a zesty margarita glaze. This recipe is bursting with flavor, combining the sweetness of corn with the tang of lime, the saltiness of tequila, and a hint of spice from jalapeños. In addition to the traditional grilled corn recipe, this article also offers two variations: Elote-Style Grilled Corn on the Cob, which incorporates Mexican flavors like cotija cheese and chili powder, and Spicy Grilled Corn on the Cob, which packs an extra kick with the addition of cayenne pepper and chipotle powder. Whether you're a fan of classic grilled corn or looking to try something new, this article has a recipe that will tantalize your taste buds.

Let's cook with our recipes!

PERFECTLY GRILLED CORN ON THE COB

Perfectly Grilled Corn on the Cob image

Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Provided by Bobby Flay

Categories side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Combine in a food processor and process until smooth.

GRILLED CORN ON THE COB

Grilled Corn on the Cob image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 1 serving

Number Of Ingredients 3

Ingredients

1 ear fresh corn on the cob, with the husk
1 teaspoon unsalted butter, melted
Kosher salt

Steps:

Prepare a charcoal grill with a single layer of hot coals.
Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

JUICY GRILLED CORN ON THE COB

Juicy Grilled Corn On The Cob image

Doesn't matter if you use fresh corn or frozen, this recipe will make it the best corn you've ever eaten!

Provided by Holly

Categories Side Dish Vegetables Corn

Time 55m

Yield 8

Number Of Ingredients 6

Ingredients

1 gallon cold water
½ cup white sugar
½ cup salt
8 ears corn on the cob, husks and silk removed
½ cup softened butter, or to taste
salt and pepper to taste

Steps:

Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 29.6 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 15.4 g

Tips:

Choose fresh corn on the cob: The fresher the corn, the better the flavor. Look for ears with bright green husks and plump kernels.
Soak the corn in water before grilling: This will help to prevent the corn from drying out and burning.
Use a high-heat grill: This will help to get a nice char on the corn.
Baste the corn with butter or oil: This will help to keep the corn moist and flavorful.
Season the corn with your favorite spices: Some popular options include salt, pepper, garlic powder, chili powder, and cumin.
Grill the corn until it is tender: The corn is done when it is slightly charred and the kernels are tender.
Serve the corn hot off the grill: Corn on the cob is best enjoyed when it is hot and fresh.

Conclusion:

Margarita grilled corn on the cob is a delicious and easy-to-make side dish that is perfect for any summer gathering. With its sweet and tangy flavor, this corn is sure to be a hit with everyone. So fire up your grill and give this recipe a try!