CORN ON THE COB  (GLUTEN-FREE, DAIRY-FREE)

Written By Lisa Roberts Hurd

Tasty Grilled Corn on the Cob hollers Summer! I love it simply buttered and salted; however, sometimes I want to up the flavor with a Mexican street corn vibe. Charred on the grill and dusted with chile powder. 

GRILLED CORN ON THE COB

Serves 4 to 8

CORN

4 to 8 ears of corn, husks removed

TOPPINGS (SUGGESTIONS)

Butter 

Himalayan salt

Chili flakes such as ancho chile powder, Aleppo pepper, or Tajin

Fresh parsley or cilantro, coarsely chopped

Cotija cheese

Lisa’s 1973 Cilantro Jalapeño

GRILLING

  • Place the shucked corn cobs in a large bowl of water for 15 to 30 minutes.

  • Preheat the grill to medium-high heat with the lid closed.

  • Remove corn from the water and shake off excess water.

  • Place cobs on the grill and cook with lid closed for 5 to 10 minutes, turning the cobs as needed.

  • Slather on butter while still warm and sprinkle with salt, pepper, chili flakes and fresh herbs.

Lisa Roberts Hurd
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