An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Kingsford Roasted Corn Dip

Whether you’re tailgating or TV-watching, no one can resist this flavorful dip with fresh-roasted corn and savory herbed cheese in each delicious bite.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 3 ears fresh sweet corn
  • 1 medium red onion
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 block soft Gournay cheese with herbs and spices
  • black pepper and sea salt (to taste)
  • 3 tbsp. mayonnaise
  • 3 tbsp. vegetable oil (or high heat grilling non-stick spray)

1 Food Prep

First, prepare your corn for grilling by removing the husk and silk.

Then, coat the sweet corn ears evenly with mayonnaise and sprinkle with salt and pepper — add cayenne if you want to kick up the heat.

Next, cut the bell peppers in half, de-seed and coat lightly with oil or nonstick spray.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 450°F (Medium to High Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Grill corn and peppers until tender, flipping often to get a good char on all sides, about 5 to 7 minutes.

  • Once grilled to your liking, take the vegetables off the grill and place them on the counter to cool to room temperature.

  • Slice the kernels off the cob.

  • Dice the veggies, including the red onion, and combine them with the Gournay cheese.

  • Add salt and pepper to taste.

  • Serve with your favorite chips.

Brad and Brooke of The Shed BBQ.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from So Delicious This recipe was even better than I expected. Real simple recipe, not a lot of ingredients, and delicious. It's a crowd pleasure and sure to be eaten up.
Date published: 2023-06-30
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