63 grilled corn recipes

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Sweet and tender corn works perfectly as a make in advance side dish to go with your barbecue grill.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Pulled pork tacos with tomatillo salsa: crispy grilled corn tortillas stuffed with barbecued pork, potato, and melted Monterey Jack. Bright fresh salsa on top.

Grilled pulled pork tacos with sliced red potatoes and melted Monterey Jack folded into corn tortillas. Crisp grilled exterior, melty middle. Quesadilla-style.

Avocado corn salsa tosses creamy avocado, sweet corn, juicy tomato and cilantro with a squeeze of lime. A fresh, no-cook salsa ready in minutes, great for chips, tacos or grilled fish.

Black bean and corn salsa is a fresh, no-cook dip of black beans, sweet corn, and crisp vegetables tossed in a tangy vinegar dressing. Chilling lets the flavors meld. Scoop with chips or spoon over tacos, grilled chicken, and fish.

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Baked calabacitas is a New Mexican casserole of zucchini, corn, green chiles, and melted cheddar. Vegetarian Southwestern side dish ready in 35 minutes. Pairs with grilled meats or stands alone over rice.

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Try this scrumptious corn casserole that tastes wonderful with baked fish or grilled chicken.

Grilled lamb tacos folded into corn tortillas with melted Monterey Jack, white cheddar, charred red onion and fresh mint. Quesadilla-style tacos with smoky backyard-grill flavor.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.