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6 October 2015

A simple recipe for corn on the cob, rubbed with a homemade Jamaican jerk seasoning, grilled, then tossed with jerk sauce.

Getting a few last blasts on our grill this time of year. The cooler weather is coming and the temperatures are fluctuating quite a bit.

We still have some warm days coming, and we have no problem enjoying the fall. It’s a great time of year, really, so comfortable, great sleeping weather, and the pepper garden is STILL exploding like crazy. But since we’re grilling, I’m taking advantage of a recent concoction – Homemade Jamaican Jerk Seasoning.

I made a fairly large batch for making Jamaican Jerk Grilled Chicken Wings but I wanted to point out that jerk seasoning does not need to be relegated to only chicken. It’s a truly versatile seasoning with a number of flavorful components. You can give many a dish a blast of this Caribbean awesomeness.

Think shrimp. Think vegetables. Think corn on the cob!

For this recipe, it is the uber grilling Midwest vegetable – Grilled Corn on the Cob. Where we live, cornfields abound. We ride our bikes through cornfields and I grew up right next to one.

Talk about adventures!

Cornfields have inspired many fictional stories for me, including a couple of published novels and a feature film that is currently in some form of pre-production (wish me luck!), but the best thing about cornfields is the CORN! I flat out love corn! If I ever move out of the Midwest, I think I might miss how available it is to us.

Coastal seafood might draw me away, though. I digress!

This recipe calls for a simple rub down with your Jamaican Jerk Seasoning.

Grill the corn over medium-high heat until the kernels turn a vibrant gold and char all over, but not too much char. Once they’re ready, toss them with your jerk sauce and serve.

Don’t forget the extra squeeze of lime for a fresh citrus pop. Nothing fancy here, folks. Easy peasy! Serve it with whatever meats you’re grilling.

Jerk Rubbed Grilled Corn on the Cob

Jerk Rubbed Grilled Corn on the Cob
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

A simple recipe for corn on the cob, rubbed with a homemade Jamaican jerk seasoning, grilled, then tossed with jerk sauce.

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 83 kcal
Author: Mike Hultquist
  • 4 ears of corn
  • Spray oil
  • 2 tablespoons Jamaican Jerk rub Try our homemade Jamaican Jerk Seasoning
  • 4 tablespoons Jamaican Jerk sauce Storebought is fine, or try our recipe for Homemade Jerk Sauce
  • Juice from 1 lime
  1. Heat grill to medium-high heat.
  2. Lightly spray the corn with spray oil (or you can drizzle and coat with olive oil).
  3. Rub each ear of corn down with the Jamaican Jerk rub.
  4. Grill the corn about 20 minutes, flipping every 5 minutes or so, until they get a nice char and your corn turns a vibrant golden color.
  5. Toss with the Jamaican Jerk sauce.
  6. Set onto serving plates and squeeze the lime over them. Serve!
Recipe Notes

Recipes You'll Need For This Recipe:

Nutrition Facts
Jerk Rubbed Grilled Corn on the Cob
Amount Per Serving
Calories 83 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 14mg1%
Potassium 256mg7%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 220IU4%
Vitamin C 6.4mg8%
Calcium 20mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.


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