Secret Recipe

Corn on the Grill!

Maura Mumball Lane

Planning your Memorial Weekend barbeque? Sweet corn from Florida is a perfect choice. In addition to great taste, corn is also good for you. A whole grain choice, a single ear of corn provides 10% of your daily fiber, contains vitamin folate for cardiovascular health and thiamin (vitamin B1). Whether you call them ears or cobs, it’s time for corn on the grill!

Pull out the antique corn holders, open up your spice cabinet and let’s get started. Grilling corn is the best method for cooking corn. Done correctly you’ll create an almost caramelized crust that will serve as your canvas for adding flavor.

Grilling method: Partially husk the corn leaving a handle to tie around the base. Remove any silk between the kernels. Line your naked ears along the grill and rotate as they turn brown. Try these variations for toppings.

All American

5 ears of grilled corn-no husks

4 tablespoons butter

Salt and Pepper

10 strips of bacon

Preheat oven to 425. Line baking sheet with foil. Melt 4 tablespoons of butter in microwave. Line grilled ears on baking sheet and pour melted butter over ears. Wrap each ear in 2 strips of bacon and cook until bacon is crisp about 25 minutes. Salt and pepper to taste.

Mango Mania

3 tablespoons chopped cilantro

2 large (3 medium) diced mango

1 diced red onion

5 ears of grilled corn with husks

½ cup fresh lime juice

1 diced red pepper

3 tablespoons melted butter

Kosher salt

Pinch of paprika

In a large mixing bowl toss together mango, red onion, lime juice and red pepper.

Brush grilled corn with melted butter and top with mixture. Sprinkle Kosher salt and paprika on top.

Honey Siracha Butter

You can make this ahead of time and bring out when the cobs come off the grill.

2 sticks of unsalted butter

2 tablespoons minced garlic

2 tablespoons honey

2 tablespoons Siracha

½ teaspoon salt

Mix all ingredients in a small bowl. Spoon mixture onto a sheet of plastic wrap and roll forming a log. Refrigerate until solid.

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