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Spicy Grilled Corn

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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  • 1

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

  • 2

    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.

  • 3

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

  • 4

    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)

    Spicy Collard Greens with Bacon

    Spicy Black-Eyed Peas

    Spiced Fried Peaches

    Spicy Cashews

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.

About the Recipe

I’ve made grilled corn all sorts of ways. I’ve grilled it in the husk. I’ve grilled it without. I’ve soaked the cobs in water. I’ve even tried smoking them. There are a few simple guidelines to create tasty grilled corn without taking all day.

I like to remove the husks and silk from the corn before grilling. A) It’s a whole lot easier to shuck and peel the silk when they’re cold resulting in a less-mess is best way of cooking. Sometimes I’ll peel most of the husks off but leave a few for presentation, simply pulling them all the way back from the husk, creating a natural handle.

One of my standard rules was always to soak my husks in water before grilling. The theory being they retain the moisture and stay plump. But in the interest of time these days, I rarely take that step any more. Instead, I’ll toss them right on the grill on high heat, rotating the cobs every few minutes to keep the char even.

Flavored compound butters are something I like to keep on hand and while it would be easy to just put in a bowl and serve from there, I like rolling them into logs and cutting into slices to slather on to just about everything for added flavor.

I use unsalted butter to control the salt flavor and add in blue cheese, scallions, hot sauce and just a pinch of salt. So simple and incredibly good, especially with a few extra chopped scallions on top. Serve with a side of dental floss and tooth picks.

Tip: For other yummy flavored compound butter recipes, check out this post!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Grilled Corn with Sriracha Aioli

Anybody? Name that movie and we’re best friends forever.

It’s grilling season (at least in our corner of the world) and I’m wasting no time hopping on the corn bandwagon.

John has gotten quite skilled at grilling corn, but he was busy the day I was attempting this recipe so I was alone “womaning” the grill. I like that. It has a ring to it.

This 10-ingredient recipe is for those of you wanting something a little special this grilling season. Grilled corn is great and all, but what about with lime juice, sriracha aioli, and fresh herbs!? It’s kind of like a plant-based version of elotes (a popular corn-on-a-stick snack sold by street vendors in Mexico).

That’s what I thought. Follow me. I’ll show you how.

I share my best corn grilling tips in the instructions, so be sure to study up for fool-proof grilled corn!

As for the aioli, it’s a simple blend of soaked cashews, garlic, spices, lime juice, and sriracha*. Mmmm. Think creamy, zesty, spicy, smoky, slightly sweet, and seriously delicious. It pairs perfectly against smoky-sweet corn.

*Note:sriracha is a spicy condiment originating in Thailand. You can read more about its origin story here.

I hope you all love this easy grilled corn! It’s:

Spicy from the aioli
& So easy

This is the perfect snack or side dish to all your BBQ season favorites, like veggie burgers, portobello steaks, and tomato + cantaloupe salad. Dream big and eat all the corn.

If you try this recipe, let us know! Share about your experience in the comments, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers and happy grilling, friends!

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Spicy Harissa Grilled Corn

I have recently discovered another perk of living in southern California: it’s always grilling season. Granted, this will probably feel a lot more exciting in December. But, firing up the grill and pouring a glass of wine has become a nightly ritual around here, and I am not a bit mad about it. I hope you’re prepared for a slew of grilled veggie recipes this season! Let's kick things off with spicy harissa grilled corn.

No summer barbeque is complete without corn on the cob. I know how much you used to love melting a pad of butter on yours before taking a bite, but I have a new idea. Slather your corn with spicy harissa paste and fresh herbs. The flavor combination is so unique and refreshing!

A note on harissa paste: they’re all different. I used the one from Trader Joe’s and it was very spicy. Two teaspoons was plenty. If you’re sensitive to heat, go with a mild harissa paste and build the flavor gradually, adding up to a tablespoon (we like this one.) It has a hint of heat for more timid taste buds. Amazon is always a safe bet, but you might find this brand in the international aisle at your local grocery store, too.

Because every harissa paste is unique, I’m putting a disclaimer on this recipe: taste as you go. If you add too much harissa, blend in a touch more agave to tamper the heat. The amount of salt will also depend on the brand of harissa paste you use. An extra squeeze of lime will brighten the flavor. Trust your taste buds don’t be afraid to deviate from the recipe – it’s more of a guideline to get you started.

This spicy harissa grilled corn is a fun twist on a classic barbeque dish. Adjust the heat to your liking and allow everyone to garnish their own with fresh herbs.

Grilled Corn with Spicy Citrus Butter

Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, Hiland butter and lemon zest. Place in small bowl and chill one hour.

Step 1 -- Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, Hiland butter and lemon zest. Place in small bowl and chill one hour.

Step 2

Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with pre-prepared flavored butter.

Step 2 -- Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with pre-prepared flavored butter.


  • › 1/2 Cup Suan’s Scotch Bonnet Mango Lemon Fruit Butter
  • › 1/4 Cup Hiland Unsalted Butter, Softened
  • › 1 Tbsp Lemon Zest
  • › 8 Ears Fresh Corn
  • › 2 Tbsp Olive Oil
  • › 2 Tsp Kosher Salt
  • › 1 Tsp Fresh Ground Pepper

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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.

Remove all but the innermost layer of the corn husk. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear.

Grill the corn over a medium-hot fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning the ears every 1 1/2 to 2 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, 8 to 10 minutes.

Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture. Serve immediately, with lime wedges and salt to taste.

Stovetop Corn on the Cob

Whether it be in a skillet, or in a big pot, or even fried corn, these stovetop corn on the cob recipes are great for that great summer cook-in!

    : Season your corn on the cob with sea salt, garlic, & top with parmesan cheese! Perfect side dish for that nice summer meal! : A twist on a corn dog, but an actual corn on the cob is frying! So good! : Corn dipped in a batter and fried on the stove! What could be more crunchy and delicious! : This simple recipe brings you through the basics of cooking corn on the cob on the stove! It is delicious!

Top Tips for Making BBQ Corn

  • Make sure your corn is fresh as it can shrink when placed in a hot grill
  • Make sure to preheat the grill so you get a nice char all over
  • Feel free to adjust the spice mix and make it your own. There will be some leftover.
  • Serve with other grilled veggies, salads or as a side
  • Leftover corn will store well in the fridge for around 3 days and can be eaten cold or reheated in an oven.

More Healthy Side Dishes You Might Like:

What’s your favourite grilling memory? Share in the comments below.

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.


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