Grilled Corn Cob Coins

One of our favourite ways to prepare corn in the summer is super easy and super delicious! Tossed in a blend of seasonings with some avocado oil and set on a hot grill for a total of 8 minutes, these yummy Grilled Corn Cob Coins are both sweet and savoury!

If corn on the cob is prepared well, we can make a complete meal of it! These Grilled Corn Cob Coins are done right!  Long gone are the days of boiled corn on the cob for this guy.  I’m not sure why that was the case, but when I was younger and starting to learn to cook, I always boiled cobs of corn.  I loved it and thought that was how it was supposed to be, but after tasting grilled corn – especially when it’s well seasoned – I can’t go back to my old ways.

You can top corn just about any way you want. I think I’ve tried most of them! You cannot beat a Baked Cheese Corn recipe or a Spicy Lime Sweet Corn Salad! But, there’s just something really, really good about the simplicity of seasoned grilled corn.  Oh, and oil! You might be asking what good is corn without butter, but trust me here and use avocado oil instead. Not only is it healthier, but it’s the most delicious. I wouldn’t grill corn any other way!

Anyway, I digress – I have to tell you this story… I might have mentioned it before, but I never knew how corn was grown or how it looked in it’s natural state until I was in my early teen years.  Where I came from, fresh corn was not something that was readily available like it is nowadays.  We got corn on the cob in a can.  Yep – in a can!  My mom would buy this really big can that had five cobs of corn standing on end.  She would drain the liquid and plop them in a pot of boiling water.  We would add some butter, salt, and pepper and eat to our heart’s content.  (Well, not really – there were only five cobs of corn in the can and there were five of us at the dinner table, so we ate one each to our hearts content!)

As much as I could sit here and advocate for fresh cobs of corn, those cans of corn cobs are still so delicious, in my opinion. I would not, however, try grilling those. I’ll stick to fresh corn cobs for my Grilled Corn Cob Coins recipe!

WHAT TYPE OF CORN SHOULD I USE?

There are quite a few varieties of corn that are consumed by people all around the world, but in my opinion, the most delicious type of corn is a variety called Peaches and Cream. This type of corn is a bicolor hybrid with white and yellow kernels which provide two different flavors in each bite. With a name like Peaches and Cream, you know it has to be good! It is a sugary-enhanced corn, which means it matures slightly earlier than standard varieties. Sugary-enhanced sweet corn also can store longer in cold storage.

Do you have to use Peaches and Cream corn? No. You can use whatever you usually buy or grow. Any corn on the cob variety will do. I only recommend the Peaches and Cream corn because the extra sweetness of it stands up well to the strong flavours of the seasonings.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this Irish Egg Salad Sandwich. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Corn – Use the freshest corn on the cob you can find. I only ever prepare this recipe in mid to late summer because that’s when I can find really fresh corn where I live.
• Avocado Oil – We use avocado oil quite a bit because like the flavour. Olive, vegetable, canola, etc., will all work here too.
• Salt and Ground Black Pepper
• Seasonings – Onion powder, garlic powder, chili powder, smoked paprika, dried thyme, and dried oregano.
• Non-stick Cooking Spray

HOW TO MAKE GRILLED CORN COB COINS

Begin by cleaning the corn. Remove the husks and wash the corn cobs under cold running water. Using a sharp knife, cut the corn into one to one and a half inch lengths and toss them into a large mixing bowl. Pour over the avocado oil and measure in all of the seasonings as well as the salt and ground black pepper. Toss the corn coins very well to coat with the oil and to distribute the seasonings. Set aside.

Preheat your grill to 400 degrees F. Once hot, lightly grease the grill with non-stick cooking spray. Using tongs, set the corn cob coins on the grill, cut side down. Grill the corn for 4 minutes before turning to grill for another 4 minutes or until the corn is slightly charred. Once cooked, transfer the corn cob coins and to a serving plate and garnish. I like to garnish with freshly chopped parsley and a little sprinkling of parmesan cheese. This is completely optional. Serve immediately.

SERVING SUGGESTIONS

In Lord Byron’s house, corn on the cob is most always served with barbecue. So prepare your favourite steak, chop, hot dog or burger. And, serve that with the corn and a few sides. Any typical side will do, such as coleslaw, macaroni salad, and potato salad. The problem is, I have so many variations of those three items, sometimes it’s hard to choose! But, for you, I will narrow it down.

Make yourself a good coleslaw. I love my homestyle coleslaw. It’s creamy and probably the most common. But, if you’re feeling more adventurous, why not try my Jalapeno Buttermilk Ranch Coleslaw? It can certainly stand up to the flavour of the Grilled Corn Cob Coins! Next, you need a pasta salad. I have this classic pasta salad, this cheesy version of a macaroni salad, and finally, this delicious Coleslaw Pasta Salad. That’s right, it combines a coleslaw and a pasta salad all in one!

I grew up eating this potato salad every Sunday for dinner. I’m now in my 40s and I still have not tired of it! Vegetable Potato Salad is not your every day potato salad, but there’s also nothing special about it either. It is inspired by my Newfoundland heritage, and I’m sure you will love it just as much as I do!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!