Spicy Grilled Corn

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This grilled corn recipe brings a little heat and flavor to your next barbecue.MORE+LESS-


ears of corn (husks removed)

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    Start by giving your cobs a good base by coating them on all sides with melted butter.

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    Sprinkle them with garlic, cayenne pepper and a little bit of salt. Be careful with the cayenne pepper. Use just a few pinches on each side for mild, a little more for hotter level.

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    Wrap each cob tight in a sheet of foil and place on a warm grill.

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    Depending on your grilling apparatus (charcoal, propane, campfire, etc.), cooking times may vary. If you're using a standard Weber with charcoal, 3 turns at 8 minutes will grill the corn to a nice golden color.

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More About This Recipe

  • While I love a good 4th of July fireworks display, I like to bring a little "bang" to my bbq with Spicy Grilled Corn.

    I love spicy foods. I'll take any opportunity to add some heat to the ordinary. The hotter the better. Bring it on. This year instead of serving up the usual grilled corn on the cob, I thought I'd kick it up a notch with the help of my two favorite ingredients: garlic and cayenne pepper.

    The best part about Spicy Grilled Corn (aside from the flavor) is that it's super easy to make. First, you want to make sure to give your cobs a good base by coating them with melted butter to help make the other ingredients stick.

    Next, sprinkle them up with garlic, cayenne pepper and a little bit of salt. Warning! Unless you want to start a five-alarm fire on your tongue, you're going to want to watch how much of the cayenne pepper you're using. If you're a heat level 2 kind of person, just a few pinches on each side will do. But if you're like me, shake it so you can see it!

    Now wrap each cob tight in a sheet of foil and they're ready to hit the grill!

    Now, depending on your grilling apparatus (charcoal, propane, campfire, etc.), cooking times may vary. I use a good 'ol Weber with charcoal, so 3 turns at 8 minutes a turn usually does the trick. The corn comes out golden with a perfect amount of the dark roasted color. There's really only one word to describe: Love!

    Spicy Sides

    Looking for some more flavorful flare to bring to your bbq? Check out these "hot" dishes:

    Spicy Grilled Corn (featured)

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    Spiced Fried Peaches

    Spicy Cashews

The Best Way to Eat Corn Is Grilled and Covered in Spicy Aioli

There's one side dish that makes every summertime meal better: corn on the cob. Do us a favor, though. Instead of boiling the ears and then dousing them with butter and salt, make this recipe for grilled corn drizzled with spicy aioli. It's an easy--and absolutely delicious--upgrade.

Spicy Aioli

1 garlic clove, very finely minced

Grilled Corn

4 tablespoons butter, at room temperature

6 ears of corn, husks pulled back or removed

Salt and freshly ground black pepper

1. Preheat your grill (get it nice and hot).

2. Make the Spicy Aioli: In a small bowl, whisk the mayonnaise with the garlic, paprika and Sriracha to combine. Set aside.

3. Make the Grilled Corn: In a small bowl, mix the butter with the lime zest, coriander and garlic powder to combine. Brush each ear of corn with about 2 teaspoons of the butter mixture.

4. Once the grill is hot, grill the buttered corn until it is well charred on all sides, 6 to 8 minutes. Season the corn with salt and pepper.

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons honey
  • 2 tablespoons McCormick® Grill Mates® Roasted Garlic & Herb Seasoning
  • 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
  • 4 ears fresh corn

Key Products

1/2 cup butter, softened
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8 ears corn, husked

Heat a grill to medium-high.

In a small bowl, combine the butter, salt, pepper, paprika, cumin, and chili powder. Use a fork to mash everything to a smooth paste.

Rub a generous amount of the butter mixture over each ear of corn. Wrap each ear in foil, then grill for 4 to 5 minutes.

Spicy Grilled Corn

  • Summer means fresh corn on the cob is back in season!

This perfect summer veg is the ideal side to just about any meal. While corn on the cob is delicious with just a simple slathering of butter and salt, it’s also the perfect canvas for all kinds of flavor additions. So grab an ear or two and try these fun twists on a summer classic!

Just add a packet of Old El Paso taco seasoning to butter and you’ve got the best of both worlds: spicy, taco flavors and corn on the cob.

2. Grilled Corn Nibblers with Lime Butter

Mix it up with chopped onion, red bell pepper, and the tang of fresh lime juice!

3. Grilled Béarnaise Corn and Potato Packs

Coat your veggies with delicious homemade béarnaise sauce with these easy to assemble corn and potato packets. Then brighten the dish with a sprinkle of fresh chives.

4. Grilled Corn with Garlic Cilantro Butter

Fresh cilantro, lime zest, and garlic salt turn creamy butter into a flavor bomb!

Brushing corn on the cob with melted butter mixed with Cajun seasoning and red pepper sauce (before tossing them on the grill) adds a mouthwatering spicy, smoky kick.

Food on a stick isn’t just for kebabs or state fairs. Spear corn on the cob, then brush with tangy Italian dressing and sprinkle with Parmesan cheese. You won’t even miss the butter!

7. Baked Corn on the Cob with Herbs

The best thing about corn is you can add almost any herb and it will taste amazing. Basil, rosemary, dill…the possibilities are endless.

8. Burger and Veggie Packs

Toss corn into foil packets filled with burgers and other veggies and let the savory, meaty juices bake into each ear of corn.

Of course, when eating corn on the cob it is of the utmost importance to keep fingers clean. Use these awesome Dinosaur Corn Cob Holders with easy DIY instructions. Or make dinner extra magical with these colorful Unicorn Corn Holders.