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15 Grilled Corn Toppings That Will Have You Smiling Ear To Ear

15 Best Grilled Corn Toppings Hearst Owned

For us at Delish, summertime is corn time. There is just something about a bright, juicy ear of corn over the grill that is synonymous with picnics, backyard BBQs, and fun in the sun. While we love classic grilled corn, sometimes its nice to switch things up and build on even more flavor. With this in mind, we took it upon ourselves to find all the best ways—15 to be exact—to top all that grilled corn you've got on your summer eating bucket list.

Now, the classic combo of butter and grilled corn is always fantastic, but why stop there? Our basic rule of thumb for topping corn leaves lots of room for improvising (making it ideal if you want to do a DIY corn bar!). First things first, you're going to want something to anchor any of our more elaborate topping ideas—like Flamin' Hot corn on the cob and elote (Mexican street corn)—so mayonnaise, Greek yogurt, and compound butters often provide a base for exciting toppings. It doesn't stop there, though. We also love adding sticky-sweet BBQ sauce to our BBQ grilled corn and pesto to our pesto 'n Parm grilled corn. From there, the sky's the limit. Mix and match all your favorite toppings, like cowboy butter, shredded Parm or feta, and more!

If you're lucky enough to have leftover grilled corn, we've got a few delicious ideas on what to make with your bounty. For max capacity summer vibes, you'll definitely want to consider mixing it into a grilled corn salsa, topping your next batch of elote (Mexican street corn) nachos, or pureeing it to make our creamy corn pasta recipe. You'll be so glad you did.

Tap below to save our guide to our favorite corn upgrades, and keep scrolling for even more info and recipe ideas.

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE; DESIGNER: CARLOS DOMINGUEZ

Grilled Corn On The Cob

First things first, you gotta grill before you can get to the topping part. This is our simplest, easiest recipe, and the flavor combo options are endless from here on out!

Get the Grilled Corn On The Cob recipe.

Parker Feierbach

Mexican Street Corn (Elote)

This side is perfect for any cookout staple—try it with BBQ chicken or grilled steak—or, at a party, you could set up all of the toppings (adding a few wildcards, like scallions, crumbled bacon, and sriracha) and create a Build Your Own Elote Bar.

Get the Mexican Street Corn (Elote) recipe.

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Bang Bang Grilled Corn

Bang bang shrimp gets all the hype, but we're here to tell you that flavor-packed grilled corn deserves a little more time in the spotlight. The sweet-spicy sauce is perfect over almost anything!

Get the Bang Bang Corn recipe.

Erik bernstein

Smoked Corn On The Cob

This flavorful and healthy way to grill corn on the cob doesn't require a smoker. Instead, you'll infuse the corn with wood smoke using a clever foil packet of wood chips and a grill.

Get the Smoked Corn On The Cob recipe.

PHOTO: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAM

Bacon-Wrapped Grilled Corn

We've bacon-wrapped pretty much everything, and we think it's time corn got the same treatment, this time on our grills with a ranch-y spin just before wrapping. Just wrap each ear in two to three strips, then grill until charred.

Get the Bacon-Wrapped Grilled Corn recipe.

Ethan Calabrese

Air Fryer Corn On The Cob

Don't want to mess with your grill? No sweat! Because seriously, what can't the air fryer do? After air frying until the cobs turn bright yellow and the kernels are tender, you'll stir up a tangy feta topping to make Greek-inspired street corn.

Get the Air Fryer Corn On The Cob recipe.

PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE

Steamed Corn On The Cob

With a large pot and steamer in hand, sweet and juicy corn can be yours in under 10 minutes. (And slathered with a spicy-sweet compound butter in 15!) Keep this speedy summer side in your back pocket and swap out compound butters as desired.

Get the Steamed Corn On The Cob recipe.

PHOTO: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAM

BBQ Grilled Corn

Barbecue sauce and crushed potato chips are an iconic topper for smoky grilled corn, because a little crunch is always a good thing.

Get the BBQ Grilled Corn recipe.

Ethan Calabrese

Honey-Lime Grilled Corn

Nothing says summertime like the smell of corn on the grill. It also happens to be the easiest side you'll make all season. After getting some char on a hot grill, juicy ears of corn get brushed with an irresistible honey-lime butter that you can also slather on grilled sweet potatoes, cornbread, or even grilled skirt steak.

Get the Honey Lime Grilled Corn recipe.

PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

Cheddar Bacon Ranch Corn

For this spin, we go with the MVPs: melty cheddar, crisp bacon, and a ranch drizzle. When corn lives its best life, it's no surprise that typically means we are too.

Get the Cheddar Bacon Ranch Corn recipe.

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

Flamin' Hot Corn On The Cob

Believe us, we were skeptical about this one. It's SO GOOD though! It's salty, sweet, spicy, and crunchy. Surprisingly complex for Cheeto crumbs! Basically, you gotta try it.

Get the Flamin' Hot Corn On The Cob recipe.

Chelsea Lupkin

Pesto 'n Parm Grilled Corn

Is there anything that pesto doesn't make better? Corn is definitely our new favorite proof that pesto does, in fact, make everything better!

Get the Pesto 'n Parm Grilled Corn recipe.

Ethan Calabrese

Old Bay Grilled Corn

Here at Delish, we think Old Bay deserves a place in all summer foods. And that's absolutely the case with this grilled corn that makes us feel like we're feasting at a good old fashioned seafood boil.

Get the Old Bay Grilled Corn recipe.

Ethan Calabrese

Sweet & Spicy Grilled Corn

This sweet and spicy sauce will really make your grilled corn better than all the rest. The cayenne provides a good kick, but can be adjusted if you want a little less heat.

Get the Sweet & Spicy Grilled Corn recipe.

Jonathan Boulton

Buffalo Grilled Corn

A little bit sweet, a little bit hot, this is the perfect corn combo. Basically, Frank's Red Hot + butter = HEAVEN. It's simple math, really.

Get the Buffalo Grilled Corn recipe.

Ethan Calabrese

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How To Make Elotes - Lifehacker

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Eating corn on the cob every summer is one of my fonder childhood memories. I grew up in New Jersey, and although no one likes to hear nice things about the place, it produces some excellent sweet corn. Indeed, it's so great that butter and salt are more like spare accessories rather than necessities. But occasionally, perfection can be elevated, and elotes are an excellent way to turn your summer corn into a grand event. 

Elotes are humble ears of corn, but dressed to the nines. It's a Mexican dish prepared with simple ingredients that have a big impact on flavor. You can grill the corn, steam or boil it, and while you'll find recipes that recommend one over the other, it's really up to your preference. Obviously you'll get some added flavors with grilling, but boiling and steaming are far gentler methods. I prefer boiling because I usually make small batches and it's easy to avoid overcooking them. 

How to make elotes

Cook as many ears of corn as you'd like in whatever style you like. After the corn is finished, lay it out on a wire rack to cool. This will also give it a chance to dry off if you used a watery cooking method. Squeeze lime juice into a bowl and add some mayonnaise. Use a pastry brush to mix them together and paint the tangy mayo all over the corn cobs. You don't need too much mayo, but enough to build an adhesive layer for the cheese. Crumble some queso fresco, or cotija, onto a plate. Working one at a time, roll the corn in the crumbled cheese. I like to use a spoon to press the cheese on stubborn sections. Repeat with the other ears. 

It's as simple as that—the elotes are finished. You can finish off the ears with some chili powder, salt, or chopped cilantro, or leave bowls of toppings out for folks to top their own according to preference. If you live in a mayo-averse household, try using plain yogurt or sour cream as your glue. I recommend using a pastry brush for this job; it's the easiest and prevents you from globbing on the mayo. If you don't have a pastry brush, get one. They're only a couple bucks. Until then, use your hands. Listen, I didn't say it would be pretty. If you have them, don some vinyl gloves, but if you don't, there's always soap and water to look forward to.

Elotes are sweet and salty, with a breath of acidity. The corn never stops being the main event—in fact, the creamy effect of the mayo and cheese highlight the sweetness of the kernels. Elotes are best eaten warm and the moment they're prepared. Luckily, they're easy to put together and enjoy even on a moment's notice, which is exactly how I spend my summers. 

Easy Elotes Recipe

Ingredients:

What do you think so far?

4 ears of corn, shucked and cooked

1 tablespoon fresh lime juice

¼ cup mayonnaise

½ cup queso fresco (or cotija cheese), crumbled

Garnishes: salt, chopped cilantro, chili powder, extra lime wedges

1. In a small bowl, mix the lime juice with the mayonnaise. Use a pastry brush to thoroughly coat each ear of corn. 

2. Add the crumbled queso fresco to a large plate. Working one at a time, roll each cob in the cheese to coat. Repeat this with all of the corn. 

3. Serve the corn on a plate or platter topped off with more crumbled cheese, chopped cilantro, salt, and chili powder with lime wedges on the side.

Elote Made Easy: This Tajin Lime Mayo Dressing Is Your Street Corn Shortcut

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Elote, also known as Mexican street corn, has everything you could want in a veggie side: it's creamy, spiced, cheese and just downright flavorful. Making it at home is also simple, especially when you use a shortcut ingredient like Hellmann's Chili Lime Mayonnaise Dressing, FIRST's award winner for best mayo as part of the FIRST for Women Food Awards. This ingredient is perfect for slathering onto the grilled corn as it contains mayo, tajin seasoning (a chili spice mix) and lime juice to create a zesty and peppery dressing. You'll save time doing so without skimping on flavor! Keep reading to find out more about using this dressing for elote corn and two recipes worth trying soon.

What is elote?

Mexican street corn is traditionally made by spreading mayonnaise on grilled corn and topping it with chili powder, lime juice, cotija cheese and fresh cilantro. This treat is a street vendor staple in Mexico, and its popularity has only soared throughout the years stateside. While you can find elote at many restaurants, preparing it from scratch is easy and allows you to infuse the corn with even more flavor.

Why you should use chili lime mayonnaise dressing for elote corn

For extra tasty elote, Hellmann's Chili Lime Mayonnaise Dressing is the best ingredient for the job. The combination of ingredients makes this velvety spread a wonderful addition to elote. Plus, it's effortless to drizzle on top of the corn on the cob before garnishing with your remaining ingredients. Ultimately, this dressing does wonders for whipping up mouthwatering Mexican street corn without hassle.

How to make elote using this dressing

Below, Hellmann's shares two elote recipes that make the most of this creamy and convenient mayonnaise dressing.

Elote Corn

All you need is four ingredients to make elote corn recipe as a dinner side. So easy and yummy!

Hellmann's

Ingredients:

4 ears corn on the cob, shucked and silks removed

4 Tbs. Chili lime mayonnaise dressing

4 tsp. Grated or crumbled cotija cheese (feta cheese can be substituted)

2 tsp. Chopped fresh cilantro

Directions:

Preheat grill. Cook corn on grill turning frequently, about 10 minutes or until corn is crisp-tender and lightly charred. 

Remove to serving platter and evenly spread surface of each ear of corn with chili lime mayonnaise dressing; then evenly sprinkle with cotija cheese and chopped cilantro.

Serve immediately, with additional drizzle of chili lime mayonnaise dressing, if desired.

Elote Dip

Did you know you can transform those bold flavors of elote into a crowd-pleasing dip? Give this recipe a try as it bakes to cheesy and golden perfection.

Hellmann's

Ingredients:

6 ears of corn on the cob (about 2 cups of corn kernels)

½ cup chili lime mayonnaise dressing

4 oz. Cream cheese, softened

1 cup shredded cheddar cheese, divided

½ cup plus 2 Tbs. Cotija cheese (or feta cheese)

¼ cup chopped green onions

Crackers, sliced vegetables and/or toasted bread, for dipping

Directions:

Preheat oven to 375°F. 

Grill the corn on the cob, cool. Cut grilled corn kernels off the cob. In large bowl, whisk together chili lime mayonnaise dressing and softened cream cheese until well blended and smooth. Stir in grilled corn kernels, ½ of shredded cheddar cheese, ½ cup Cotija cheese and green onions until well blended. Spoon into 1 to 1½-quart shallow casserole, then evenly sprinkle with remaining ½ cup shredded cheddar cheese and 2 Tbs. Cotija cheese. 

Bake uncovered 20 minutes or until bubbling on edges and cheese is melted. If desired, place under the broiler to lightly brown the cheese. Serve, if desired, garnished with chopped fresh cilantro, lime wedges and tortilla chips or your favorite dippers.

Note: Leftover dip can be stored in an airtight container in the fridge for three to five days. Reheat gently oven in the microwave if you wish.

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