There is something about summer corn that feels like a small celebration each time it hits the grill. I started making these grilled corn cob coins a few years ago when I wanted a side dish that was easy to serve at a backyard get-together without the mess of full cobs. The first time I sliced the ears into bite-size discs, tossed them with avocado oil and spices, and set them on a hot grill, the aroma of smoked paprika, oregano, and sweet corn made everyone hover around the patio table. They disappeared so fast I had to set aside a secret plate for myself.

What makes these coins special is the balance: the sweetness of peak-season corn, the light char from a hot grill, and a well-rounded spice blend that adds warmth without overshadowing the corn itself. Each coin is tender and juicy inside, with slightly crisp edges and a smoky finish. I remember one evening when my nephew, who claims he “doesn’t like vegetables,” ate a pile of these with nothing more than a sprinkle of parsley. Since then, these coins have become my go-to side for barbecues, weeknight tacos, and game-day spreads. They are simple, cheerful, and delicious every single time.

Ingredients

• Corn on the cob: Choose fresh, firm ears with bright green husks and plump kernels. White, yellow, or bicolor corn all work. The fresher the corn, the juicier the coins and the sweeter the flavor after grilling.
• Avocado oil: High smoke point and clean flavor make it ideal for grilling. It coats the coins evenly and helps the spices stick. Good alternatives include light olive oil or grapeseed oil.
• Salt and black pepper: Essential base seasoning that highlights natural sweetness. Use fine kosher salt for even distribution and freshly ground pepper for a subtle bite.
• Onion powder and garlic powder: Provide savory depth without overpowering the corn. They caramelize slightly on the grill, enhancing the roasted flavors.
• Dried oregano and thyme: Add herbal warmth and a hint of earthiness that pairs beautifully with smoked paprika and the corn’s sweetness.
• Chili powder and smoked paprika: The chili powder adds mild heat while smoked paprika lends a signature smoky aroma that makes the grill flavor really pop.
• Fresh parsley (optional): A bright, fresh finish that contrasts the charred edges. Chop just before serving for color and fragrance.
• Grated parmesan (optional): Adds a salty, cheesy accent. Use a fine grater so it melts slightly on the hot coins without clumping.

Instructions

Prep the corn: Remove husks and silk, then rinse the cobs under cold water. Pat dry thoroughly so the oil and seasoning adhere well and to prevent excess steam on the grill, which can soften char. Slice into coins: With a sharp chef’s knife, carefully cut each cob into 1 to 1 1/2 inch coins. Work on a stable cutting board and keep fingers clear. Uniform thickness ensures even cooking and consistent texture. Season generously: Place coins in a large bowl. Add 2 tablespoons avocado oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, and 1/4 teaspoon dried thyme. Toss to coat evenly; no dry spots. Preheat the grill: Heat your grill to 400°F. Clean grates and lightly oil them or spray with nonstick grill spray. A hot, clean surface prevents sticking and promotes quick sear marks without overcooking. Grill to perfection: Arrange coins cut-side down. Grill 4 minutes until lightly charred in spots, then flip and grill 4 minutes more. Look for caramelized edges and tender kernels with a slight snap. Finish and serve: Transfer to a platter. Garnish with chopped parsley and a light sprinkle of grated parmesan if desired. Serve immediately while hot and fragrant.

Storage Tips

Let the coins cool to room temperature, then place them in an airtight container and refrigerate for up to 3 days. To reheat, toss them in a hot skillet with a splash of avocado oil for 2 to 3 minutes, or warm on a 375°F grill for 3 to 5 minutes until heated through. Avoid the microwave if possible, which can make kernels tough. For longer storage, freeze on a parchment-lined baking sheet until solid, then transfer to freezer bags for up to 3 months. Reheat directly from frozen on a medium-hot grill or in a skillet to keep their texture crisp-tender.

Ingredient Substitutions

No avocado oil? Use light olive oil or grapeseed oil in the same amount. If you want more heat, swap half the smoked paprika with hot smoked paprika, or add 1/8 teaspoon cayenne. Dried oregano can be replaced with dried basil at a 1:1 ratio for a sweeter herbal note. If you prefer a zesty finish, skip parmesan and add a squeeze of lime and a sprinkle of chili-lime seasoning. For a buttery flavor without dairy, toss with 1 tablespoon vegan butter after grilling; if using dairy butter, melt 1 tablespoon and drizzle just before serving.

Serving Suggestions

Serve these alongside grilled chicken, steak, or fish, or tuck them into tacos as a juicy, smoky veggie component. For a backyard spread, pair with a crisp coleslaw, tomato-cucumber salad, and a bowl of guacamole. Garnish with fresh parsley, cilantro, or chives for color. A sprinkle of cotija or parmesan adds salty contrast, while a drizzle of chipotle mayo or lime crema brings creaminess. I also love them piled over quinoa or rice bowls with black beans and cherry tomatoes for a vibrant, satisfying side that can double as a light lunch.

Cultural Background

Grilling corn is beloved across North America, from state fairs to neighborhood cookouts. Street-style grilled corn often features charred kernels dressed with savory spices and a creamy or cheesy finish. These coins capture that spirit in a more shareable form, making it easy to serve a crowd without juggling long cobs. While the seasoning here leans pantry-friendly and familiar, you can find regional spins everywhere: smoky-sweet in the South, herb-forward in the Northeast, and boldly spiced near the Southwest border. The coin cut is a modern twist, designed for convenience and fun presentation.

Seasonal Adaptations

In peak summer, use the freshest corn you can find and keep the seasoning light to let the sweetness shine. In early fall, add warm spices like cumin or a pinch of cinnamon to complement cozy mains. For holidays, toss grilled coins with chopped scallions and pomegranate seeds for a bright, festive touch. When fresh corn isn’t available, use thawed, well-dried frozen corn on the cob sections if you can find them, or grill whole cobs and slice into coins afterward, returning them briefly to the grill to re-char the cut sides.

Meal Prep Tips

Slice and season the coins up to 8 hours ahead; refrigerate in a covered bowl. When ready to cook, give them a quick toss and head straight to the grill. Cooked coins reheat beautifully in a skillet for weekday dinners and pack well for lunches. For a taco night kit, prep the coins, a lime-cilantro garnish, and a simple crema or dairy-free sauce in separate containers. Store everything in stackable, airtight containers and you’ll have a colorful side on the table in minutes with zero stress.

Set a platter in the center of the table and watch the coins disappear one by one. Whether you add parmesan or keep them simply herbed, each bite tastes like summer at its best. I hope they become a staple at your cookouts, too.