Nothing says summer quite like corn on the cob! The bright-as-sunshine color, crisp flavor, and affordable price point make this side a no-brainer to accompany your favorite wood-fired main courses. Besides classic grilled corn on the cob, dripping with butter, there are so many other delicious ways to prepare corn on the recteq; it’s going to be your new go-to for easy summer sides. Don’t miss this fresh crop of corn-based recipes to brighten up your table all season long.
CLASSIC CORN ON THE COB
First things first, if you haven’t tried to straight up grill corn on the cob, don’t wait any longer. It couldn’t be simpler, and it’s the perfect side for late summer heading into fall. You have three choices of ways to make grilled corn on the cob absolutely incredible.
ROASTED CORN SALAD
This beautiful Roasted Corn Salad has all your favorite summer ingredients: onions, limes, cucumber, avocados, and a touch of cilantro. You’ll need a Sear Kit plus Ben’s Heffer Dust and Chef Greg’s 4 Letter Rub to finish off this beautiful dish. Picture this served alongside steak and grilled zucchini; wouldn’t that make a beautiful plate?
SPICY ROASTED CORN AND PEPPER JACK CHEESE DIP
Here’s a dip that makes everything more delicious. This Spicy Roasted Corn and Pepper Jack Cheese Dip is the perfect starter with some pita chips or just add it on top of a taco or burger to double up the delicious flavor. Ray’s Loco Gringo sets the stage with jalapeños, sour cream, and chili powder plus the addition of sour cream, mayo, and pepper jack blend for the ultimate creamy texture. To try it is to love it.
GRILLED ELOTE CORN SALAD
Make sure you grab a bottle of Ray’s Loco Gringo Rub to mix up our Grilled Elote Salad. Sweet and creamy with that crave-worthy “Southwestern heat” this grilled corn salad is topped off with cilantro, lime, and sour cream to make the final product totally irresistible. We recommend serving this beautiful salad with your favorite steak or pork chop plus a side of greens or potatoes.
JODY'S CAST IRON CORNBREAD
Here's a delicious Southern Cornbread recipe, perfect for cooking up in a cast iron skillet straight on your recteq. First, place your cast-iron skillet in the recteq at 400℉ for about 15 minutes. While it’s heating up, stir together: 2 boxes Jiffy Cornbread Mix, ½ cup milk, ½ cup sour cream, 4 tablespoons of honey, 2 tablespoons of sugar, and 2 eggs until well combined. Let this mixture rest for about 5 minutes. Remove cast-iron skillet from the recteq and add 3 tablespoons of butter. Pour in the batter and bake in the recteq for 20-30 minutes until golden brown.
What is your favorite way to prepare corn on the recteq? We’d love to hear about it: