Grilled Sweet Corn Buffet Recipe with Spicy Lime Sriracha Butter & Pesto Olive Oil for Basting
Sweet corn… a late summer favorite all across America, and a golden highlight of Midwestern produce. If it hasn't hit your local market yet, it's bound to be there any minute. The only thing better than freshly picked farmers market sweet corn is that same sweet corn grilled to perfection. Even the smell of it roasting on the grill is almost as delicious as taking a bite.
I love sweet corn so much that I like to use it as a centerpiece for summer entertaining. You might be wondering how a few humble ears of corn could take the place of a great main dish… Well, just put together a buffet! You can include lots of sides and toppings to take something that’s already delicious to a whole other level of goodness. I drench mine with my Pesto Olive Oil for Basting recipe, and I’m including my Spicy Lime Sriracha Butter recipe as an added bonus. Buckle up and get ready for the best-grilled corn you’ll have all summer.
Pro tip on how to perfectly roast corn on the grill: soak them in cold, salted water first!
Grilling can be tricky, especially when you’re learning to grill a new veggie. If you want to learn how to make perfect corn on the grill, you’re in the right place. Start by peeling the husks back WITHOUT removing them. Do remove the corn silk, then pull the husks back up around the corn then submerge each ear in salted cold water. After shaking off some of the excess water, those soaked ears will go directly onto the hot grill. The steam from the soaked husk keeps the corn nice and moist. Don’t worry, I’ll go into more detail on this in the recipe below.
Now, let me tell you about some of my favorite sweet corn toppings.
In addition to oils and kinds of butter for the richness of flavor, I like to offer a lot of different salts to balance and augment the sweetness… plus, it gives my guests the opportunity to try some new flavors. Believe it or not, you can really get creative with salt! And by the way, different types of salt do have different flavor profiles.
In addition to kosher salt, I like to include interesting flavors like Himalaya, truffle, smoked, and Maldon sea salt. For spices, pick up some premade spice blends at your local spice store… or you can always get creative and make your own! I personally love an exotic Moroccan blend or a classic Italian blend. You can also get creative with various pesto flavors, different varieties of grated and/or crumbled cheeses, or some red pepper flakes for a little spice.
I have a few tasty pesto recipes you may like to try…
Lastly, build and serve your own summer sweet corn buffet “bar”!
To serve the perfect summer sweet corn buffet or “sweet corn bar,” have your fresh-picked corn perfectly grilled and ready to go. Pile the grilled corn on a large platter and surround the platter with a variety of flavored butters, oils, salt and spice blends, and anything else you think is corn appropriate! I love adding cheese as well, parmesan or cotija. Give your guests a plate and send them down the line. Enjoy!
Grilled Sweet Corn Buffet Recipe with Sriracha Lime Butter & Pesto Olive Oil for Basting
Ingredients
- 12 corn cobs, silk removed, husks kept on
- Cold water
- 1 tablespoon salt
- Whipped Salted Butter
- Spicy Lime Sriracha Butter
- Basil Pesto Basting Oil
- Sun-dried Tomato Pesto
- Shredded Parmesan Cheese
- Chile Flakes
- Various spice blends like Moroccan, Italian, French, and Cajun
- Various salts such as Maldon sea salt, truffle salt, smoked sea salt, and pink Himalayan salt
Instructions
- Heat an outdoor grill to medium high. While the grill is heating, continue with the steps below.
- Fill a container with cold water. Make sure it’s large enough to accommodate the corn! Add the tablespoon of salt and stir.
- Pull the outer husks down to the base of each ear of corn. Do NOT tear the husks off—they need to stay attached! Strip away the silk from the corn. Pull the husks back up over the corn.
- Submerge the corn in the salted water. You may add more water if the corn is not completely covered. If the corn floats up and breaks the surface, place a weight (such as a heavy sauté pan) on top of the corn to keep them submerged. Soak for 10 minutes.
