Written by Kristin Mansky of Modish and Main

Fire up the barbecues this 4th of July to enjoy a classic American side dish of corn on the cob prepared three ways. 

Who doesn’t love a 4th of July cookout? It’s the All-American activity; a backyard barbecue of burgers, hot dogs and the quintessential corn on the cob. I often skip the other side dishes and double up on corn on the cob. There is just something to be said for the buttery crunch of corn on your teeth while kicking back on the deck and enjoying the warmth of the summer. 

Here’s the thing, I’m going to put a little spin on the traditional American way and serve up grilled corn on the cob three different ways. The classic butter and salt isn’t going anywhere, but these fun toppings are easy to make and pack a ton of flavor. 

GRILLED CORN ON THE COB THREE WAYS

Grilled Corn Ingredients: 

• 6 ears of corn
• 6-8 cups of cold water
• kitchen twine

Directions: 

1. Pull back the husks from the corn, but do not remove. Remove any silk and return the husks back over the corn to protect from the flames. Tie around the corn with kitchen twine to secure husks. 
2. Submerge in water for 8-10 minutes to prevent the husks from burning. 
3. While corn is soaking, preheat the grill to medium heat. 
4. Place corn on hot grill and let cook approximately 13-15 minutes until tender. Turn occasionally. 

Ingredients for Italian Corn on the Cob: 

• 1 cup Parmesan cheese, finely grated
• 4 tbsp salted butter, softened
• 1 garlic clove, minced
• 1/4 tsp Italian Herb seasoning

Stir together the softened butter and garlic. Spread onto the warm corn and sprinkle with freshly grated Parmesan cheese. Add a pinch of Italian Herb seasoning, if desired.

Pairs great with the Murphy-Goode California Chardonnay.

Ingredients for Mexican Corn on the Cob: 

• 4 tbsp chipotle-lime mayonnaise 
• 2/3 cup cotija cheese, crumbled
• chile powder, to taste
• lime wedges, to taste

Spread the olive oil mayonnaise onto warm corn. Roll onto cotija cheese until well coated. Sprinkle with a hint of chile powder and a squeeze of fresh lime juice. 

Pairs great with Murphy-Goode The North Coast Sauvignon Blanc.

Ingredients for Cajun Corn on the Cob: 

• 4 tbsp salted butter, softened
• 1 garlic clove, minced
• 1/2 tsp Old Bay Seasoning
• Stir together the softened butter, garlic and half of the Old Bay Seasoning until well incorporated. Spread onto the warm corn and sprinkle with additional Old Bay Seasoning, if desired. 

Pairs great with the Murphy-Goode California Chardonnay.

Quite honestly, out of all the holidays throughout the year, I look forward to the 4th of July most. It’s probably because I absolutely love that it brings friends & family together for an afternoon of delicious grilled food, Goode wine, backyard games until the sun goes down and an explosion of fireworks in the sky to salute this great nation of ours. It’s the best way to show our patriotism in good fun. 

Please remember to always drink responsibly — especially during the upcoming holiday and certainly don’t handle any fireworks after consuming alcohol. 

Wishing everyone a very Happy Independence Day! 

Love this recipe? Share with your friends, bring it to your 4th of July BBQ or PIN it to save for later!