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Grilled Corn 4 Ways

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2–4 ears of corn, shucked Heat a grill pan over medium-high heat. Cook the corn, turning occasionally, until blistered on all sides and charred in some places, approximately 12–15 minutes.

Glazed Maple Chipotle Corn

¼ cup maple syrup

½ cup chopped chipotle in adobo

2 teaspoons lime juice

⅛ teaspoon salt

4 tablespoons cilantro, roughly chopped

lime wedges for serving (optional)


1. In a small bowl, place the maple syrup, chipotle, lime juice, and salt. Whisk to combine.

2. Brush each ear of corn with the glaze and garnish with cilantro. Serve with lime wedges.

Bacon Ranch Corn

½ cup mayonnaise

½ cup sour cream

¼ teaspoon garlic, paste or minced

1 tablespoon parsley, finely chopped

2 tablespoons dill, finely chopped

⅛ teaspoon salt

4 slices crispy bacon, finely chopped (about ½ cup)


1. In a small bowl, place the mayo, sour cream, garlic, parsley, 1 tablespoon of the dill, and salt. Whisk to combine.

2. Brush each ear of corn with the ranch dressing and sprinkle the bacon all over. Garnish with the remaining dill.

Buffalo Corn

½ cup hot sauce

3 tablespoons melted butter

¼ cup blue cheese crumbles

pale celery leaves for garnish, minced


1. In a small saucepan, bring the hot sauce to a simmer over high heat. Turn off the heat and gently swirl in the butter cubes, in 3–4 additions, until the sauce is emulsified and smooth.

2. Brush the corn with the buffalo sauce and garnish each ear with 1 tablespoon of the blue cheese and celery leaves.

Pesto Corn

1¼ cups olive oil

2 packed cups basil

1 small clove garlic, peeled and crushed with a knife

⅛ teaspoon salt

½ cup finely grated parmesan


1. Place everything but the parmesan in the blender. Blend over high speed, stopping to scrape down the sides with a rubber spatula as needed, until smooth. Transfer to a small bowl.

2. Brush each ear of corn generously with the pesto and sprinkle the parmesan all over.