Do grilled sunflower heads taste as good as they look? And can you really eat them like corn on the cob? We found out!
We Made a Grilled Sunflower Head—and We Have No Regrets
Since blowing up on Facebook last summer, grilled sunflowers have had the internet divided. Videos of people harvesting large sunflower heads, brushing off the buds and tossing them right on the grill have garnered reactions from people either eager to try it or shooting it down.
With so many different opinions, I decided the only way to find the truth would be to make a grilled sunflower head in our Test Kitchen.
View this post on Instagram
Find more viral TikTok recipes to test at home.
What Type of Sunflower Can You Grill?
The ideal sunflower will have started to lose its petals and be so large that it’s drooping under its own weight. You want a younger, underripe head with white, soft seeds. To check your sunflower seeds, brush off the tiny buds in the center and pluck out a seed; if it’s light in color and easily smushes when you squeeze it, it’s ready for the grill!
For the most important ingredient, I headed to my local sunflower field (shout-out to Lannon Farms) to harvest a flower.
Is Grilling Sunflowers Safe?
Yep! If you source a sunflower from a farmers market or friend’s garden, you should be good to go. That’s the best way to avoid flowers that may not be right for eating (so don’t stock up on sunflowers from a grocery store floral department).
And if there are any pests or bacteria lingering on the sunflower that you didn’t see, the high heat from the grill will kill them.
How to Grill a Sunflower Head
Ingredients
- 1 large young sunflower head
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Fresh chopped cilantro
Directions
Step 1: Prepare the sunflower
Trim the sunflower from the stalk. Remove outer petals and brush off inner buds. Brush with oil and sprinkle with salt and pepper.
Step 2: Grill the sunflower
Place sunflower face down on grates and grill, covered, on medium heat for five to eight minutes. Combine mayonnaise, lime juice, and spices; spread over sunflower. Sprinkle the grilled sunflower head with cilantro to serve.
How Does Grilled Sunflower Taste?
After I grilled the sunflower head (and added seasonings), I went in for the taste test. Unlike some TikToks I saw where people bit right into the sunflower-like corn on the cob, I used a fork to scoop out the seeds.
The sunflower I used was already quite ripe when I harvested it, so I was nervous that the seeds would be too crunchy and earthy, but I was pleasantly surprised. The seeds were soft inside and burst in your mouth when you bit into them, and the charred flavor of the grill came through nicely. Most of the flavor was from the seasonings, so don’t skimp on the salt and pepper!
The Verdict on My Grilled Sunflower Head
The neutral flavor of the sunflower seeds means they are super adaptable to any flavors you want. I served my sunflower head like classic Mexican street corn with spicy lime mayo and chopped cilantro, but I’d also recommend toppings like garlic butter and Parmesan or red pepper flakes and honey.
Overall, I thought making a grilled sunflower head was an adventurous food to try, but the result wasn’t delicious enough to justify making it again. I’d much rather use my sunflowers for fall decor than food.
The Best Ways to Grill with Fall Produce
Grilled Sweet PotatoesIf you're tired of the usual summer side dishes, try these grilled sweet potatoes. The Gorgonzola cheese spread is a perfect match for the caramelized sweetness of the potatoes.
Grilled Cranberry Pear CrumbleMy husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
Grilled Cauliflower WedgesThis side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
Feta-Stuffed Portobello MushroomsMy husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania
Chicken Alfredo with Grilled ApplesIf you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois
Grilled Loaded Potato RoundsMy go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
Herbed Butternut SquashThis is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California
Bratwurst DinnerHere’s a fun way to cook your bratwurst dinner on the grill. You don’t even have to turn the sausages. Seal all the ingredients in foil to lock in the aromas and you’ll unwrap a package of hearty goodness.
Grilled Apple Tossed SaladThe grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
Grilled Brussels SproutsDuring a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Grilled Pears with Mascarpone CheeseFor a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, California
Grilled Mushroom KabobsEarthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Grilled Sweet Potato WedgesI love when an entire meal can be cooked outside on the grill and I don't need to heat up the kitchen. These grilled sweet potatoes meet that requirement and are healthy, too! —Natalie Knowlton, Kamas, Utah
Apple Thyme ChickenApples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection. The thyme chicken marinade gives a boost of flavor and tenderizes the meat nicely. —Peter Halferty of Corpus Christi, Texas
Grilled Three-Cheese PotatoesWhile this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana
Cedar-Plank Stuffed PortobellosWhen we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I’ve tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. —Katie Stemp, Tacoma, Washington
Grilled SquashGrilled squash is a quick and easy side dish for those wonderful days of late summer and early fall. Pair it with your favorite grilled meats, or broil it later in the season (when it's too cold to grill) and serve it alongside your entree of choice.
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Grilled Potatoes with Bacon-Ranch SauceThese potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
