Summer Grilling
There is something so quintessentially summer about grilling food. Living in California, we pretty much grill year round. Lucky right?
We love grilling especially in the summer, because sometimes it 100 degrees here and the last thing we want to do is turn on the oven. Grilling it is!
Check out these 50 Easy Dinner Ideas For When It’s Too Hot to Cook for more great summer meal ideas.
How to Grill Corn on the Cob
We grew up eating corn on the cob that was boiled in a pot of water. Not going to lie, it’s still one of our favorite ways to enjoy this summer veggie. However, grilled corn on the cob has such a great flavor that we highly recommend throwing it on the BBQ.
Corn is one of our favorite purchases in the summer because it’s so sweet and inexpensive. Check out what else is in season in this August Seasonal Produce Guide.
Some tips for grilled corn –
- We recommend leaving the outer husk on during grilling
- Gently pull down the outer husk and remove the silky interior
- Pull the outer husk back up around the corn cob
- Let the corn (in its husk) soak in a little bit of water for about 10 minutes, this helps the husk not burn when grilling
- You’ll want to turn the corn every 5-8 minutes or so, this will help it cook evenly
Elevating Grilled Corn on the Cob with 3 Ingredients
Grilled corn is great on its own but we took it up a notch by adding some delicious toppings. It’s kind of inspired by Mexican Street Corn (elote) but with way less ingredients thanks to a sauce shortcut.
Instead of creating our own sauce for the corn, we used this Chipotle Bitchin’ Sauce. We were introduced to Bitchin’ Sauce months ago and we are obsessed. It’s a vegan and gluten free sauce/condiment made out of nuts, lemon, and spices. It’s so so good! It gives this corn a semi spicy, smokey and creamy flavor.
On top of the sauce, we simply added some chopped parsley and a bit of crumbled feta. It’s so good and filling. Grab some extra napkins though because your hands get messy.
Deliciously Easy Grilled Corn on the Cob
Ingredients
- 4 ears corn on the cob
- 1/4 cup Chipotle Bitchin' Sauce
- 2 tbsp Italian parsley, roughly chopped
- 2 tbsp crumbled feta
Instructions
- Light your grill/bbq and let it preheat
- While the grill is getting hot, prep your corn on the cob. Pull down the outer husk layers (don't remove them, just pull down far enough to expose the corn cob). Remove the interior silk and then pull the outer husks back up around the corn.
- Place the corn in a bit of water for about 5 minutes. This will help your husks not burn when grilling.
- Once the grill is warm, place the corn (still in the outer husks) on the grill. Cook for about 20 minutes, turning the corn every 5-8 minutes.
- Once the corn is lightly charred, remove from the grill and let cool slightly. Remove the outer husk. Drizzle each corn cob with sauce, chopped parsley and sprinkle with feta cheese.
