5 Mouth-Watering Entrees to Serve with Corn on the Cob

Corn on the cob is the perfect summer side dish that pairs well with just about anything. We love to keep our corn on the cob simple with just butter and a little salt, serving alongside a perfectly paired entree.

Whether your in the mood for chicken, beef, pork, fish, or more veggies, there are so many options for a perfect summertime meal.

Here are 5 recipes to try!

Grilled Chicken Kabobs

Ingredients:

• 4boneless skinless chicken breasts pounded to even thickness and brined in saltwater
• 1 tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• optional: fresh lemon wedges

Instructions:

1. To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)
2. Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.
3. Cut the chicken breasts into 1-inch pieces.  Add them to a large mixing bowl and drizzle evenly with olive oil.  Toss to combine.
4. In a separate small bowl, whisk together the salt, pepper, garlic powder, and paprika until combined.  Sprinkle the seasoning mixture evenly over the chicken.  Then toss for 1 minute, or until the chicken is evenly coated with the seasoning.  Thread the chicken evenly onto the skewers.
5. Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
6. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
7. Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.  Or, refrigerate in a sealed container up to 3 days, or freeze for up to 3 months.

Recipe courtesy of Gimme Some Oven.

Oven Pork Chops

Ingredients:

• 4 pork chops bone-in
• 1 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 4 teaspoons brown sugar

Instructions:

1. Preheat oven to 325 degrees F.
2. Rinse pork chops and pat dry with a paper towel.
3. Line a shallow baking pan with aluminum foil and spray with non-stick cooking spray.
4. Coat both sides of pork chops well with salt, pepper, and brown sugar. Rub it in good.
5. Place coated pork chops in a baking pan and cook for 15 minutes on the center rack of the oven. Turn over and cook an additional 15 minutes for a total of 30 minutes of cooking time.
6. Remove from oven and let pork chops rest on a plate for about 5 minutes before eating.

Recipe courtesy of Easy Recipe Depot

Juicy Steakhouse Burger

Ingredients:

• 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
• 1/3 cup milk
• 2-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1-1/2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 3 pounds 85% lean ground beef
• 3 scallions, very finely sliced (optional)
• 8 hamburger buns

Instructions:

1. Preheat the grill to high heat.
2. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce, and ketchup and mix well.
3. Add the ground beef and scallions and break the meat up with your hands. Mix until just combined. Divide the mixture into 8 equal portions and form balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
4. Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until the desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
5. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator before serving and then cook as directed.

Recipe courtesy of Once Upon a Chef

Grilled Paprika Tilapia

Ingredients:

• 1-pound tilapia (about six medium fillets)
• 3tablespoons olive oil
• 2teaspoons paprika
• 1teaspoon garlic powder
• 1teaspoon salt
• 1/2 teaspoon pepper

 Instructions:

1. Pat dry the tilapia.
2. Preheat grill with a griddle on medium heat with a grill surface.
3. Preheat grill with a griddle on medium heat with a grill surface temperature of 450°-500° and hood open. Spray griddle with grill rated Pam or brush with oil (Not EV olive oil).
4. In a small bowl mix 3 tablespoons vegetable oil, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Brush oil/spice mixture on both sides of the fillets and place on griddle.
6. Cook about 4 minutes per side with lid OPEN.

Recipe courtesy of 101 Cooking for Two.

Summer Vegetable Sauté

Ingredients:

• 1 medium zucchini, cut into ¼ inch slices
• 1 medium yellow summer squash, cut into ¼ inch slices
• 1 medium sweet red, orange or yellow pepper, julienned
• 1 tablespoon olive oil
• ½ cup seasoned breadcrumbs
• 3 tablespoons snipped fresh basil

Instructions:

1. In a skillet, sauté vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil, toss to coat.

Recipe courtesy of Taste of Home.

What are your favorite entrees to serve with sweet corn? We’d love to hear your ideas!