As I slowly regroup from some time away (we’ll chat about that later) full of sun, good food, family, kayaking, and a bit of brainstorming (with no work in sight), I wanted to share a quick grilling recipe that could be used in many wonderful ways. I was just a bit to early for sweet corn in Illinois but have been eating my fill here in California. This grilled corn is pretty simple: slather with butter and my favorite seasoning. This is the same adobo seasoning I’ve used in countless other recipes (and for good reason!)
You can obviously eat this grilled corn as is (straight off the cob) but I think it would be an awesome addition to:
- Zucchini and Sweet Corn Egg Skillet
- Three-Grain Roasted Vegetable Feta Salad
- Nachos with Corn Relish
- Grilled Corn and Whipped Cilantro Goat Cheese Quesadilla
- Sweet Corn Stuffed Peppers
- Adobo Seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons sucanat, brown sugar, or muscovado
- 1½ teaspoon onion powder
- 1½ teaspoon dried Mexican oregano
- 1 teaspoon garlic powder
- ½ teaspoon cumin powder
- 1 teaspoon chipotle chile powder
- ½ teaspoon black pepper
- ½ teaspoons sea salt
- Sweet Corn
- 4–6 ears of sweet corn, shucked
- 2–3 tablespoons softened butter
- Preheat grill.
- Combine ingredients for adobo seasoning and give a good stir until well combined. With a knife or your hands, rub butter over shucked corn and sprinkle each ear with 1-2 teaspoons of the seasoning, rubbing in as well.
- Grill corn, turning occasionally, until lightly charring.