Spicy Grilled Corn on the Cob

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 6
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This Spicy Grilled Corn on the Cob is a must-try for your next barbecue. With a delightful kick of spice and a hint of lime, it's a perfect twist on a summer classic. Plus, it's surprisingly easy to prepare, making it a great addition to any outdoor meal.

Ingredients for Spicy Grilled Corn on the Cob

The star of the show is, of course, the corn. Fresh ears of corn are best for their natural sweetness and juiciness. The creamy butter acts as a base to hold all the spices together. Chili powder and cayenne pepper bring the heat, while smoked paprika adds a subtle smokiness that complements the grill. A touch of garlic powder rounds out the flavors. We use salt and black pepper to enhance all the other seasonings. Lime juice provides a refreshing tang, and freshly chopped cilantro adds a burst of color and freshness at the end.

Tips & Tricks

  • If the corn husks are particularly dry, soak them in water for 10 minutes before grilling to prevent them from burning.
  • For an extra kick, add a pinch more cayenne pepper to the butter mixture.
  • Use a pastry brush to apply the butter mixture evenly over the corn.
  • If you don't have kitchen twine, aluminum foil can work in a pinch to wrap the husks.

Serving Suggestions

This corn pairs beautifully with grilled meats like chicken or steak. For a vegetarian feast, serve it alongside a hearty quinoa salad or grilled vegetables like zucchini and bell peppers. A cold, crisp beer or a tangy lemonade complements the spicy flavors wonderfully.

Frequently Asked Questions

Can I use frozen corn?
Fresh corn is best for this recipe, but if you have to use frozen, make sure it’s thoroughly thawed and patted dry before grilling.
How can I make this less spicy?
Reduce the amount of cayenne pepper or leave it out entirely for a milder version.
Can I make this ahead of time?
Yes, you can prepare the corn with the butter mixture and wrap them in the husks a few hours ahead. Just grill them fresh when you're ready to serve.

Spicy Grilled Corn on the Cob Recipe Walkthrough

Start by firing up your grill to medium-high heat. You want it nice and hot to get those beautiful char marks on your corn. While the grill is heating up, grab a small bowl and mix together the softened butter, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, black pepper, and lime juice. This mixture should be well-blended and fragrant.

Next, carefully peel back the husks of each ear of corn, but don't remove them completely. You need them intact to fold back over the corn later. Pull off all the silk strands so they don’t burn on the grill. Now, take your spicy butter mixture and generously slather it over each ear of corn. Be thorough—every kernel wants some love!

Once the corn is well-coated, fold the husks back over the corn and secure them in place with some kitchen twine. This step helps the corn steam in its own moisture while it grills, keeping it juicy.

Place the corn on the preheated grill. Let them cook for about 15-20 minutes, turning them occasionally. You're looking for a nice char on the kernels and for the corn to be tender when poked with a fork.

Once done, remove the corn from the grill and let them cool just enough to handle. Peel back the husks and give them a final flourish with a sprinkle of fresh cilantro. Serve immediately and enjoy!

Why You'll Love This Recipe

  • Perfect balance of spice and tanginess.
  • Easy to prepare and cook on the grill.
  • Uses simple, fresh ingredients.
  • A crowd-pleaser at any barbecue or picnic.
  • Can be made ahead of time for convenience.

Ingredients

6 ears of corn
1/2 cup unsalted butter, softened
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lime juice
1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine softened butter, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, black pepper, and lime juice. Mix until well blended.
3. Peel back the husks of the corn without removing them entirely and remove the silk. Rub the spicy butter mixture generously over each ear of corn.
4. Fold the husks back over the corn and secure with kitchen twine.
5. Place the corn on the grill and cook for 15-20 minutes, turning occasionally, until the corn is charred and tender.
6. Remove the corn from the grill and let it cool slightly. Peel back the husks and sprinkle with fresh cilantro before serving.

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