As promised, here are a couple yummy grilled corn on the cob recipes you’ll definitely want to try. I teamed up with West Elm to put together this post, so you can find the Parmesan Thyme recipe on their blog today. And here’s my new favorite way to eat corn, Coconut Curry Grill Corn. 
Coconut Curry Grilled Corn on the Cob
- 6 ears of corn, husked
- 3/4 cup of olive oil mayo
- 2 tbsp. curry powder
- 1/2 cup finely shredded coconut
In a bowl, mix the curry powder and mayo. Coat each ear of corn with a generous amount of the mayo mixture. Wrap the corn in foil and place on a high heat grill. Grill for about 10 minutes total, rotating the corn every couple of minutes. Remove from the grill when the corn is golden and just a little charred in places. Roll each cob in the coconut.
Instead of the traditional red, white and blue, I chose to set the table with subtle pink and a touch of red. 
Napkins // Table // Plates // Butter Dish // Bowl 
Have a fun and safe Independence Day weekend friends!