Jerk Rubbed Grilled Corn on the Cob
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.
A simple recipe for corn on the cob, rubbed with a homemade Jamaican jerk seasoning, grilled, then tossed with jerk sauce.
- 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
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Heat grill to medium-high heat.
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Lightly spray the corn with spray oil (or you can drizzle and coat with olive oil).
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Rub each ear of corn down with the Jamaican Jerk rub.
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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.
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Toss with the Jamaican Jerk sauce.
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Set onto serving plates and squeeze the lime over them. Serve!
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