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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Recipes

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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 5 people

Ingredients

  • 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

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium 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.

  • 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!
Reviews
5.0
9 Reviews
Rated 5 out of 5 by from Savory Grilled Corn Corn craving solution if you love taste! Juicy & hot.
Date published: 2023-11-05
Rated 5 out of 5 by from So good! I love corn on the cob and I usually just put the normal stuff on it. THIS recipe took it to a new level, it was so good. Corn is good as it is and now I have a few more ways to make corn that much better!
Date published: 2023-08-14
Rated 5 out of 5 by from Yummy!! I made this recipe for the Fourth of July and it was absolutely delicious! I can’t wait to grill again this weekend to make more!!
Date published: 2023-07-07
Rated 5 out of 5 by from This brings a new way to eat corn Where has this recipe been. Tried It both ways on the cob and off. And they are both great.
Date published: 2023-07-05
Rated 5 out of 5 by from Love the Corn Loved this corn. Easy and fast but oh so good. We make it at least twice a week in the summer.
Date published: 2023-06-28
Rated 5 out of 5 by from Best Corn EVER! I can’t believe how much I loved this corn. I made it 2 nights because I can’t get enough. I used sour cream (because I hate Mayo). I bought the cheese the recipe called for just to try this. The cheese was stinky & crumbly, but totally worked. This will definitely be my go-to corn on the cob recipe.
Date published: 2023-06-04
Rated 5 out of 5 by from Best Corn Ever! I’ve had grilled corn on the cob before, but this was the best ever! I’ve never even heard of cojiya cheese. It was crumbly & stinky, but totally worked on this corn. The cooking time was perfect. I forgot to use lime juice, but they were still fantastic. I’ll definitely be making this again.
Date published: 2023-06-03
Rated 5 out of 5 by from Best Corn Ever! This is a scrumptious way to cook corn on the cob!
Date published: 2023-05-31
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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