Craveable Corn from the recteq Wood Pellet Grill

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.


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.

  • Wrapped for the Win: First, shuck the corn, making sure you have removed the silks. This is a great job for even the youngest kids, just send them outside to keep your kitchen neat. Next, butter the ears thoroughly and lay on a piece of aluminum foil. Follow that butter up with salt & pepper or your favorite recteq rub. We recommend Colden’s Freakin’ Greek or Ben’s Heffer Dust but any of our options will be delicious. Wrap the ears up snug and place on the recteq at 375℉ for about 15 to 20 minutes.
  • Shucked & Straight on the Grill: For this method, you will also need to shuck and de-silk your corn. Next, add your choice of seasoning to a small bowl of melted butter and brush it on periodically as the corn cooks. This way of cooking is a little faster and will probably only take 10-15 minutes at 375℉.
  • Roasted in the Husk: Lock in the moisture and get a beautiful, rustic result when you roast in the husk. First things first, you’ve got to get those silks out! Gently loosen the husks from the top of the ear and separate them enough to remove the silks. Wrap those husks back up and soak the ears in water for 20-30 minutes to prevent flames. Finally, grill at 375℉ for about 20 minutes. You will love the flavor this method provides.

    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?


    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.


    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.


    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: