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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Savory Grilled Corn

For some, butter and salt will do the trick, but for others the sour cream, cotija cheese and chili powder toppings of this recipe is more your style.

Cooking for 5 people


  • 5 corn on the cob
  • 0.5 cup mayonnaise (sour cream can be used instead)
  • 1 cup grated cotija cheese
  • cayenne pepper or chili powder
  • fresh or dried parsley
  • 2 limes, sliced

1 Food Prep

  • If your corn is in the husk, prepare your corn for direct grilling by removing the husk and silk.

2 Grill Prep

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.
  • Place your shucked corn directly above the coals. Grill your corn for 10–15 minutes, turning every 2 minutes until the kernels soften and become lightly charred. If your corn begins to char before kernels soften, move it to the cool side of the grate and close the lid to allow for additional cooking.
  • Once your corn is lightly charred and kernels are cooked through, remove it from the grill. 
  • Coat your corn with mayonnaise, then add cotija cheese all over. Top your corn with a sprinkle of cayenne pepper and parsley on one side. Squeeze lime juice on top, and enjoy!
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2 Reviews
Rated 5 out of 5 by from grilled corn I have tried this for the first time and loved it!
Date published: 2023-05-27
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