Grilled Spicy Corn On The Cob Recipes

SPICY GRILLED CORN

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

GRILLED CORN-ON-THE-COB WITH SPICY BUTTER

Steps:

• GRILL DIRECTIONS: Heat grill. Cut two 24x12-inch pieces of heavy-duty foil. Place 4 ears of corn on center of each piece of foil.
• In small bowl, combine butter and taco seasoning mix; mix well. Brush corn with butter mixture. Wrap ears of corn securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place corn packets on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 25 to 35 minutes or until corn is thoroughly heated, turning occasionally.
• Open corn packets carefully to allow steam to escape; place corn on serving platter.

SPICY GRILLED CORN ON THE COB

Steps:

• Carefully pull back cornhusks, remove the silk and fold the husks back over the cobs. Soak the corn in a large bowl of water for at least 1 hour.
• Preheat grill to low heat (300°F). Combine butter, garlic powder, paprika, cayenne, salt and pepper in a small bowl.
• Remove the corn from the water and pat dry with a clean towel. Pull the husks back and brush the kernels with the butter mixture, then cover again with the husks. Grill the corn, turning a few times, until tender and slightly charred, 15 to 20 minutes. To serve, pull back the husks and tie them together with kitchen twine.

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

SPICY GRILLED CORN ON THE COB

Steps:

• Mix all spices together in a small dish.
• Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
• Put the corn on the foil and broil on high.
• Check corn frequently, turning every 1-2 minutes to avoid burning.
• Corn will be done after about twelve minutes of cooking.
• Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
• Serve with lime wedges, squeezing juice over entire cob just before eating.

PERFECTLY GRILLED CORN ON THE COB

Steps:

• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
• Combine in a food processor and process until smooth.

SPICY CORN ON THE COB

Steps:

• Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

THAI SPICY GRILLED CORN ON THE COB

Steps:

• I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!

SPICY GRILLED CORN ON THE COB WITH BBQ SAUCE

Steps:

• Heat grill to medium heat.
• Mix barbecue sauce, butter and water until blended.
• Clean corn by carefully peeling husks back from each ear without detaching at bottom; discard silk.
• Brush each ear of corn with 1-1/2 Tbsp. barbecue sauce mixture; sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender, turning occasionally.
• Remove foil and pull back husks; sprinkle with cilantro. Serve with lime wedges.

TASTY BBQ CORN ON THE COB

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.