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

Mexican: Mix 1 Tbsp. mayo and 1 tsp. cumin. Spread each grilled ear with 1 tsp. mayo mixture and roll in 1/2 cup crumbled Cotija cheese. Sprinkle each with 1 Tbsp. chopped cilantro and serve.

Indian: Combine 1/2 cup yogurt, 1/4 cup minced onion, 1 tsp. ground coriander, 1/2 tsp. each cayenne and salt, and 1/4 tsp. turmeric. Spread on grilled corn and serve.

Italian: Combine 1/2 cup finely grated Parmesan, 2 small cloves garlic, minced, and 1/4 cup chopped parsley. Roll grilled corn in mixture and serve.

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