Spicy Grilled Corn on the Cob


With the Labor Day weekend coming I knew I wanted to plan food on the grill. We have been having wonderful weather finally in Western Washington and I wanted us to be able to enjoy as much of it as possible PLUS grilling puts Kevin in the drivers seat. That way I get to plan the meals and set up the side dishes, but Kevin gets to play Master of the Grill so I knew it was the perfect time to bust out a grilled corn recipe!

I have seen grilled corn so many different ways. Leave it in the husks, take it out of the husks and place it directly on the grill, shuck it and wrap it in tin foil. I have tried them all and they are all very tasty but never actually grilled in the husks before so I decided we (and when I say “we” I mean Kevin) would try it that way. I hopped online and checked several different versions. I finally decided to combine a few to come up with the final product that I wanted.

It was a total hit! Seth, who just informed me that he is not a big corn fan (How did I not know that? I mean I have only been his mother for ohhhh 24 years!!) but he loved it cooked on the grill with the spicy butter and would eat it again and again cooked this way. I don’t think I even made a positive ID check on mine! It was like….corn on the plate….POOF……no corn on the plate!

Spicy Grilled Corn on the Cob

4 ears of corn
6 tablespoons unsalted butter
2 medium cloves garlic, minced or pressed through a garlic press
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

Soak the corn, husks on, in cold water for at least 20 minutes. Carefully peel back the husks to remove the silks, replace husks.

Melt the butter in a 10-inch skillet over medium heat. When the foaming subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.

Heat grill to medium high. Place corn on grill and cook for 15 minutes turning every couple of minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels.

Transfer cooked corn to a plate and carefully remove the husks. Brush each ear with chili butter and enjoy!


About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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