No More Boring Grilled Corn

Hey, to be honest – grilled corn on the cob is pretty dang awesome! It’s a classic side dish when it comes to outdoor cooking. All you really need is a dash of salt and pepper and a pat of butter if desired. But why stop there? Let’s get crazy with a couple of fun ideas for you to try the next time you reach for your BBQ Dragon Chimney of Insanity in order to start your grill.

BACON

Does it seem like bacon gets mentioned a whole bunch in the official BBQ Dragon Blog? Probably, but that’s because bacon packs a ton of flavor! So, why not try combining a few slices of bacon to your next serving of grilled corn. Here’s all you need to do. Get some corn, shuck the corn cobs, wrap corn with bacon slices, grill the corn! But, here’s an improved method.

BBQ BACON CORN ON THE COB: Start with shucked corn and brush with some melted butter and sprinkle with the BBQ rub of your choice. Next, wrap each ear with slices of bacon. It will probably take a few slices per ear but that varies depending on the size of the ears of corn and the bacon slices. Wrap each ear in foil and grill over medium-high heat for about 30-45 minutes turning every 8-10 minutes. Fold the foil back a bit to check the doneness of the bacon and be careful to not burn and dry out the corn. Grilling times will vary. When the corn is ready, brush each piece with a little BBQ sauce and enjoy!

BUFFALO STYLE

If buffalo sauce goes great on chicken… then why can’t we use it with corn? As it turns out there are no laws stating that you can’t use buffalo wing sauce on foods other than chicken! That’s good news. Grab your shucked ears of corn and get ready to give this flavor hack a try.

BUFFALO SAUCED CORN ON THE COB: Start with shucked corn and grab some of your favorite buffalo hot wing sauce. If you don’t have a favorite – grab a stick of butter, melt it in a bowl using the microwave and add your desired amount of hot sauce. Stir in some garlic and onion powder for good measure. Baste the ears of corn with the sauce as you grill. Turn, baste, turn again and baste, etc, etc. You get the idea. Now, right before you remove from the grill, sprinkle lightly with a few dashes of chili powder. Serve hot drizzled in ranch or blue cheese dressing if desired. Heck, you could even serve with a few slices of carrots or celery on the side!

SWEET & SPICY

We all seem to love a good barbecue or meat rub when it comes to grilling! So let’s make a sweet and spicy version for corn on the cob. And, you can try this on other items such a whole bunch of pineapple slices! And yes, you can use this on meat as well. Here’s the Sweet and Spicy corn on the cob rub!

SWEET AND SPICY CORN ON THE COB: Start off with your shucked ears of corn. Then, in a bowl combine melted butter, dashes of salt and pepper. Then add in brown sugar along with some chili powder. Feel free to go heavy on either of those two… or both! Stir until everything is nicely mixed and dissolved. Now, grill the corn and brush on the mixture as you go. Sprinkle with crushed red pepper and parsley flakes before serving! Finally, top off with crushed red pepper flakes and parsley.

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.

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