If you’re not already prepping for your upcoming Fourth of July BBQ, you’re late to the game. You’re going to want to prepare in advance for the biggest weekend of the summer for backyard grillin’ and chillin’.
Assign who’s bringing the pies, figure out which drinks you’ll whip up, and get some corn ready to throw on the grill. Corn on the cob is a great summertime vegetable, especially since it’s so easy to cook while you’re outside enjoying your company. Nobody likes to be cooped up in the kitchen come party time on a hot day.
Classic corn on the cob with a little bit of butter is great, though there are plenty of delicious spins on this traditional recipe, if you’re looking to mix it up a bit this year.
Check out these five recipes and try them out at your Fourth of July celebration.
Classic Corn On The Cob
Sometimes the simplest route is the most direct. To achieve that classic, smoked-corn goodness, Fox Valley Foodie recommends soaking the corn beforehand and keeping the husk on while grilling.
Mexican Street Corn Or Elote
Chili powder and cotija cheese give this corn on the cob (or elote in Mexico) just the right amount of spice and creaminess. Get the recipe from Damn Delicious.
Bacon-Wrapped Corn On The Cob
OK, wrapping corn in bacon? Does it get any better than this? With red pepper flakes and butter underneath the coils of bacon, this recipe from Spicy Southern Kitchen turns up the heat in more ways than one.
Parmesan Corn On The Cob
You can never go wrong when adding cheese to a recipe — especially when it’s freshly grated parmesan. The blogger at Damn Delicious comes through again with this garlicky, cheesy take on grilled corn.
The best thing about grilling kabobs is that they’re totally customizable. This shrimp boil kabobs recipe from Damn Delicious calls for skewering shrimp, corn, potatoes and sausage and then grilling it all up together, but you can add whatever foods you like best to these savory, portable kabobs.
There you go: One more thing checked off of your Fourth of July prep to-do list!