18 Delicious Corn Recipes for BBQ Lovers

Get ready to fire up the grill and delight your taste buds with our roundup of 18 Delicious Corn Recipes for BBQ Lovers! Whether you’re craving something sweet, savory, or downright smoky, we’ve got a corn dish that’ll steal the spotlight at your next backyard bash. Perfect for home cooks looking to spice up their BBQ game, these recipes are sure to keep you coming back for more. Let’s dig in!

Grilled Corn with Spicy Lime Butter

Nothing says summer like the smoky sweetness of grilled corn, especially when it’s slathered with a zesty, spicy lime butter that kicks the flavor up a notch.

Ingredients

• 4 ears of corn, husks removed
• 1/2 cup unsalted butter, softened
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the softened butter, lime zest, lime juice, chili powder, smoked paprika, cayenne pepper, and salt until well combined.
3. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.
4. Immediately brush the grilled corn with the spicy lime butter, coating evenly.

The magic of this recipe lies in the bold contrast between the sweet corn and the tangy, spicy butter, creating a flavor explosion that’s irresistibly addictive.

Tip: For an extra layer of flavor, sprinkle a little crumbled cotija cheese and chopped cilantro over the corn before serving.

BBQ Corn on the Cob with Garlic Parmesan

Nothing says summer like BBQ corn on the cob, and this Garlic Parmesan version takes it to a whole new level of deliciousness.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the melted butter and minced garlic.
3. Brush the garlic butter mixture evenly over each ear of corn.
4. Place the corn on the grill and cook for 10 minutes, turning occasionally, until the corn is tender and lightly charred.
5. Remove the corn from the grill and immediately sprinkle with the Parmesan cheese, parsley, salt, and black pepper.
6. Serve hot and enjoy the smoky, cheesy goodness.

The combination of smoky grilled corn with rich garlic butter and sharp Parmesan creates a flavor explosion that’s hard to resist.

Tip: For an extra kick, add a pinch of chili powder to the garlic butter before brushing it on the corn.

Smoky Grilled Corn Salad

Nothing says summer like the smoky sweetness of grilled corn, and this salad brings all those flavors together in a vibrant, easy-to-make dish.

Ingredients

• 4 ears of corn, husks removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the corn with olive oil and sprinkle with salt and black pepper.
2. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly, then cut the kernels off the cobs.
3. In a large bowl, combine the grilled corn kernels, red bell pepper, red onion, cilantro, lime juice, and smoked paprika. Toss gently to mix.
4. Serve immediately or chill for up to 2 hours to let the flavors meld.

The smoky paprika and charred corn give this salad a depth of flavor that’s unexpectedly complex for such a simple dish. It’s a perfect side that steals the show at any barbecue.

Tip: For an extra smoky flavor, try grilling the bell pepper alongside the corn, then dice it up for the salad.

Corn and Bacon Foil Packets

These Corn and Bacon Foil Packets are a smoky, sweet, and utterly satisfying side dish that’s perfect for your next backyard BBQ or weeknight dinner. Easy to make and even easier to clean up, they’re a surefire hit.

Ingredients

• 4 ears of corn, husked and cut into thirds
• 6 slices bacon, cut into 1-inch pieces
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the corn with the melted butter, brown sugar, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Divide the corn mixture evenly among 4 large pieces of heavy-duty aluminum foil. Top each with bacon pieces.
4. Fold the foil over the corn and bacon, sealing the edges tightly to form packets.
5. Place the packets on the grill and cook for 20 minutes, flipping once halfway through, until the corn is tender and the bacon is crispy.
6. Carefully open the packets (watch for steam) and sprinkle with chopped parsley before serving.

The magic of these foil packets lies in the caramelization of the brown sugar and bacon, creating a sticky, savory glaze that coats every kernel of corn.

Tip: For an extra kick, add a pinch of cayenne pepper to the seasoning mix.

Chili Lime Grilled Corn

Nothing says summer like the smoky, tangy kick of Chili Lime Grilled Corn. It’s a vibrant side dish that turns any barbecue into a fiesta.

Ingredients

• 4 ears of corn, husks removed
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the melted butter, lime juice, chili powder, salt, and cayenne pepper.
3. Brush the seasoned butter mixture evenly over each ear of corn.
4. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.
5. Remove the corn from the grill and sprinkle with cotija cheese and chopped cilantro.
6. Serve immediately with lime wedges on the side.

The combination of smoky grilled corn with the zesty lime and spicy chili creates a flavor explosion that’s irresistibly addictive.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika to the butter mixture.

Cheesy Grilled Corn Dip

Nothing brings people together like a bowl of warm, cheesy grilled corn dip, perfect for your next backyard gathering or cozy night in.

Ingredients

• 4 ears of corn, husks removed
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 jalapeño, finely diced (optional)

Instructions

1. Preheat your grill to medium-high heat. Brush the corn with 1 tbsp olive oil and grill for about 10 minutes, turning occasionally, until charred in spots. Let cool slightly, then cut the kernels off the cobs.
2. In a large bowl, combine the grilled corn, 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well.
3. Transfer the mixture to a skillet or baking dish. Bake at 375°F for 15-20 minutes until bubbly and golden on top.
4. Garnish with 2 tbsp chopped fresh cilantro and 1 finely diced jalapeño (if using) before serving.

The smoky char from the grilled corn adds a depth of flavor that sets this dip apart, while the creamy, cheesy base makes it irresistibly dip-able.

Tip: For an extra smoky flavor, try using a mix of cheddar and smoked gouda cheese.

Grilled Corn Salsa

Nothing says summer like the smoky sweetness of grilled corn, and this Grilled Corn Salsa is here to bring all those vibrant flavors to your table. Perfect for topping tacos or scooping up with chips, it’s a must-try for your next barbecue.

Ingredients

• 4 ears of corn, husks removed
• 1 medium red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Place the corn directly on the grill and cook for 10 minutes, turning occasionally, until kernels are charred in spots. Let cool slightly, then cut the kernels off the cobs.
2. In a large bowl, combine the grilled corn kernels, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and ground cumin. Pour over the corn mixture and toss to combine.
4. Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.

The charred corn kernels add a delightful smokiness that pairs beautifully with the fresh crunch of bell pepper and the kick of jalapeño. It’s a salsa that’s as versatile as it is vibrant.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika to the dressing.

Herb Butter Grilled Corn

Nothing says summer like the smoky sweetness of grilled corn, especially when it’s slathered in a homemade herb butter that melts into every nook and cranny.

Ingredients

• 4 ears of corn, husks removed
• 1/2 cup unsalted butter, softened
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the softened butter, parsley, chives, thyme, garlic powder, salt, and black pepper until well combined.
3. Grill the corn, turning occasionally, until lightly charred and tender, about 10 minutes.
4. Remove the corn from the grill and immediately slather each ear with the herb butter, ensuring it’s evenly coated.

The magic of this recipe lies in the herb butter’s ability to infuse the corn with layers of flavor, from the freshness of the herbs to the subtle kick of garlic, making each bite a little celebration of summer.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the herb butter mix.

BBQ Corn Ribs

BBQ Corn Ribs are the smoky, sweet, and slightly spicy side dish that’ll steal the show at your next backyard gathering. They’re fun to eat and even more fun to make!

Ingredients

• 4 ears of corn, husked and cut into quarters lengthwise
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 cup BBQ sauce
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
3. Brush the spice mixture evenly over all sides of the corn ribs.
4. Grill the corn ribs for 10-12 minutes, turning occasionally, until they’re charred in spots and tender.
5. Brush the corn ribs with BBQ sauce during the last 2 minutes of grilling.
6. Remove from the grill and sprinkle with chopped cilantro if desired.

The magic of BBQ Corn Ribs lies in their perfect balance of smoky char from the grill and the sweet, tangy glaze of BBQ sauce. They’re a playful twist on traditional corn on the cob that’ll have everyone reaching for seconds.

Tip: For an extra kick, add a pinch of chili powder to the spice mix or drizzle with hot sauce before serving.

Grilled Corn with Chipotle Mayo

Nothing says summer like the smoky sweetness of grilled corn, especially when it’s slathered with a spicy chipotle mayo that packs a punch.

Ingredients

• 4 ears of corn, husks removed
• 1/2 cup mayonnaise
• 1 tablespoon chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the mayonnaise, chipotle pepper, lime juice, salt, and garlic powder until well combined. Set aside.
3. Place the corn directly on the grill grates. Grill for 10-12 minutes, turning occasionally, until the corn is lightly charred and tender.
4. Remove the corn from the grill and immediately brush each ear generously with the chipotle mayo mixture.
5. Sprinkle with chopped cilantro if desired, and serve warm.

The smoky heat from the chipotle mayo perfectly complements the natural sweetness of the corn, creating a flavor combo that’s irresistibly bold yet balanced.

Tip: For an extra smoky flavor, try grilling the corn in its husk for the first 5 minutes before removing it to char the kernels directly.

Corn and Zucchini Grill Packets

These Corn and Zucchini Grill Packets are a summer staple, bursting with fresh flavors and ready in just minutes. Perfect for those evenings when you want to keep things simple but delicious.

Ingredients

• 2 ears of corn, husked and cut into 4 pieces each
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together the melted butter, lime juice, chili powder, garlic powder, salt, and black pepper.
3. Divide the corn and zucchini evenly among 4 large pieces of aluminum foil. Drizzle each packet with the butter mixture and sprinkle with cilantro.
4. Fold the foil over the vegetables to create sealed packets. Place the packets on the grill and cook for 15-20 minutes, until the vegetables are tender.
5. Carefully open the packets (watch for steam) and serve immediately.

The magic of these packets lies in the steam that locks in all the vibrant flavors, making every bite a juicy, buttery delight.

Tip: For an extra kick, add a diced jalapeño to the packets before grilling.

Sweet and Spicy Grilled Corn

Nothing says summer like grilled corn, and this sweet and spicy version is sure to be a hit at your next barbecue.

Ingredients

• 4 ears of corn, husks removed
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the melted butter, honey, chili powder, smoked paprika, cayenne pepper, and salt.
3. Brush the butter mixture evenly over each ear of corn.
4. Grill the corn, turning occasionally, until lightly charred and tender, about 10 minutes.
5. Serve the corn with lime wedges on the side for squeezing over the top.

The combination of smoky, spicy, and sweet flavors with a hint of lime makes this grilled corn unforgettable.

Tip: For an extra layer of flavor, sprinkle some crumbled cotija cheese and chopped cilantro over the corn before serving.

Grilled Corn and Black Bean Salad

This Grilled Corn and Black Bean Salad is a vibrant, flavorful dish that brings a smoky sweetness to your table, perfect for those sunny backyard gatherings.

Ingredients

• 4 ears of corn, husks removed
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the corn with 1 tbsp of olive oil and grill for 10 minutes, turning occasionally, until charred in spots. Let cool, then cut the kernels off the cobs.
2. In a large bowl, combine the grilled corn, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, cumin, salt, and black pepper. Pour over the salad and toss to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The charred corn kernels add a delightful smokiness that pairs beautifully with the creamy black beans and crisp vegetables, making this salad a standout side dish.

Tip: For an extra kick, add a diced jalapeño to the mix or serve with lime wedges on the side.

BBQ Corn Pizza

Who says pizza night can’t have a smoky, sweet twist? This BBQ Corn Pizza combines the comfort of homemade pizza with the irresistible flavors of summer barbecues.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup BBQ sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked corn kernels
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Brush the dough with olive oil, then spread BBQ sauce evenly over the surface, leaving a small border for the crust.
3. Sprinkle mozzarella cheese over the sauce, followed by corn and red onion. Season with smoked paprika, salt, and black pepper.
4. Bake for 15-18 minutes, until the crust is golden and the cheese is bubbly.
5. Remove from the oven and let cool for 2 minutes. Garnish with chopped cilantro before slicing.

The smoky paprika and sweet corn create a flavor combo that’s unexpectedly perfect, making this pizza a standout at any gathering.

Tip: For an extra smoky flavor, grill the corn before adding it to the pizza.

Grilled Corn with Honey Butter

Nothing says summer like the sweet crunch of grilled corn, especially when it’s slathered in a luscious honey butter that caramelizes to perfection.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the softened butter, honey, salt, and black pepper until well combined.
3. Place the corn on the grill and cook for 10 minutes, turning occasionally, until kernels are tender and slightly charred.
4. Remove the corn from the grill and immediately brush each ear with the honey butter mixture, ensuring it’s evenly coated.
5. Serve warm and enjoy the irresistible combination of smoky, sweet, and buttery flavors.

The magic of this recipe lies in the honey butter’s ability to create a glossy, flavorful crust that enhances the corn’s natural sweetness without overpowering it.

Tip: For an extra flavor boost, sprinkle a pinch of chili powder or smoked paprika over the buttered corn before serving.

Corn and Shrimp Foil Packets

These Corn and Shrimp Foil Packets are a breeze to make and pack a punch of flavor, perfect for those summer evenings when you want to keep the heat outside.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1/2 cup unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, combine the melted butter, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
3. Add the shrimp and corn to the bowl, tossing gently to coat evenly with the butter mixture.
4. Divide the mixture evenly among 4 large pieces of aluminum foil, folding the edges to create sealed packets.
5. Place the packets on the grill and cook for 10-12 minutes, until the shrimp are pink and opaque.
6. Carefully open the packets (watch for steam) and sprinkle with fresh parsley before serving.

The smoky paprika and bright lemon juice create a vibrant flavor that’s perfectly balanced by the sweet corn and succulent shrimp.

Tip: For an extra kick, add a pinch of cayenne pepper to the butter mixture before tossing with the shrimp and corn.

Grilled Corn and Avocado Salad

Nothing says summer like the smoky sweetness of grilled corn paired with creamy avocado in this vibrant salad. It’s a breeze to throw together and packs a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 4 ears of corn, husks removed
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder

Instructions

1. Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly, then cut the kernels off the cobs.
2. In a large bowl, combine the grilled corn, diced avocados, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili powder. Pour over the salad and gently toss to combine.

The contrast of the smoky corn with the creamy avocado and zesty lime dressing makes this salad a standout at any barbecue. It’s a simple dish that delivers complex flavors with every bite.

Tip: For an extra layer of flavor, try sprinkling some crumbled cotija cheese or feta on top before serving.

BBQ Corn Chowder

Nothing says comfort like a bowl of BBQ Corn Chowder, blending the smoky sweetness of barbecue with the creamy heartiness of classic chowder.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup BBQ sauce
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the corn and diced potato to the pot, stirring to combine. Pour in 4 cups chicken broth and bring to a boil. Reduce heat and simmer until the potato is tender, about 15 minutes.
3. Stir in 1 cup heavy cream, 1/2 cup BBQ sauce, and 1 teaspoon smoked paprika. Season with salt and pepper to taste. Simmer for another 5 minutes to blend the flavors.
4. Use an immersion blender to partially puree the chowder, leaving some chunks for texture. Alternatively, transfer half of the chowder to a blender, puree, and return to the pot.
5. Serve hot, garnished with sliced green onions.

The magic of this chowder lies in the smoky depth of the BBQ sauce paired with the natural sweetness of corn, creating a dish that’s both comforting and unexpectedly complex.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Conclusion

We hope these 18 delicious corn recipes inspire your next BBQ adventure! From savory sides to sweet treats, there’s something for every corn lover to enjoy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for easy access. Happy grilling!