Grilled Corn Rings with Garlic and Herbs!

Grilled Corn Rings with Garlic and Herbs

Serves: 4
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20 minutes

Ingredients

• 4 ears of corn, husked and cut into 1-inch rings (tip: use a sharp serrated knife)

• 3 tbsp olive oil

• 2 tbsp fresh parsley, finely chopped (or basil, thyme, or cilantro)

• 2 garlic cloves, minced

• 1 tsp lemon zest (optional for a fresh zing)

• 1/2 tsp smoked paprika (optional for a smoky flavor)

• 1/2 tsp salt (or more to taste)

• 1/4 tsp black pepper

• 1 tbsp butter (optional, for a richer finish)

• Fresh lime wedges (optional, for serving)

Instructions

1. Preheat the grill:
   Heat your grill to medium-high heat (about 375°F / 190°C).

2. Prepare the corn:
   Husk the corn and cut each ear into 1-inch thick rings. You can make as many rings as you like, depending on the size of your corn.

3. Make the garlic herb marinade:
   In a small bowl, whisk together the olive oil, minced garlic, fresh parsley, lemon zest (if using), smoked paprika, salt, and pepper. Taste and adjust the seasoning as needed.

4. Marinate the corn:
   Brush each corn ring generously with the garlic herb marinade, making sure it’s evenly coated. If you have time, let them sit for 5-10 minutes to absorb the flavors.

5. Grill the corn rings:
   Place the corn rings on the grill, cooking for about 3–4 minutes per side. Turn the rings carefully with tongs to ensure even grilling. The corn should be golden brown with some slight charring.

6. Optional finishing touch:
   For an extra rich touch, melt butter and brush it on the grilled corn rings just before serving. You can also squeeze a bit of lime juice over the top for a fresh burst of flavor.

7. Serve:
   Serve the corn rings hot off the grill with extra lime wedges and a sprinkle of fresh herbs if desired. They’re great as a side dish or appetizer!

Grilled Corn Rings with Garlic and Herbs Q&A

Q: Can I use frozen corn for this recipe?
A: Fresh corn is definitely best for this recipe since it has the sweetness and texture that grills up beautifully. However, if you’re in a pinch, you can use thawed frozen corn rings. Just make sure to pat them dry before marinating to avoid excess moisture.

Q: Can I make this in the oven if I don’t have a grill?
A: Yes, you can! Preheat your oven to 425°F (220°C). Place the corn rings on a baking sheet lined with parchment paper and roast for 15–20 minutes, flipping halfway through, until golden and slightly charred.

Q: Can I add cheese to these corn rings?
A: Absolutely! After grilling, sprinkle some crumbled feta, cotija, or Parmesan cheese on the warm corn rings for a delicious cheesy finish. You can also drizzle them with a bit of creamy dressing, like ranch or a garlic aioli.

Q: How do I make the corn rings crispy?
A: To get crispier edges, make sure the grill is preheated properly so the corn cooks quickly with that nice char. You can also brush the corn with a bit more olive oil or butter during grilling.

Q: Can I use this recipe for whole corn on the cob instead of rings?
A: Definitely! You can simply brush the whole ears of corn with the marinade and grill them as usual, turning them every few minutes until they’re golden and slightly charred. The corn rings just offer a fun, bite-sized version!

Q: How long do grilled corn rings last?
A: Grilled corn rings are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the fridge for 1–2 days. You can reheat them on the grill or in the oven.