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Recipe of the Week: Corn on the cob (2 ways)

Make this special corn recipe at your next barbecue – you’ll love it! There are two different rubs to to put on the corn – choose whichever one suits your taste – both are amazing! 


  • 4 ears corn
  • Kosher salt
  • BBQ Rub, recipe follows
  • Herb Rub, recipe follows

To make BBQ Rub:

  • 1 tablespoon olive oil
  • ½ small red onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons Spanish paprika
  • ½ teaspoon cayenne powder
  • 1 tablespoon chili powder
  • ½ cup or less of water
  • Salt and freshly ground black pepper

BBQ Rub Instructions:

  1. Heat the oil in a medium sauté pan over high heat until almost smoking.
  2. Add the onion and cook until soft, 2 to 3 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the paprika, cayenne, cumin and chili powder, and cook for 1 minute.
  5. Add  water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.

To make Herb Rub:

  • 1 tablespoon olive oil
  • ¼ cup chopped fresh herbs (cilantro, parsley, dill)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Combine in a food processor and process until smooth


  1. Heat the grill to medium.
  2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or until kernels are tender when pierced with a paring knife.
  4. Remove the husks and rub with your choice of barbecue or herb rub and grill for one more minute. Eat on the cob or remove the kernels. 


Makes 4 servings. Count each ear of corn as a starch. Enjoy!