Grilled Firecracker Corn on the Cob

"This recipe came from yesterday's newspaper. I haven't tried it yet but I plan to on the Fourth of July. Sounds deLISH!"
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
Ready In:
22mins
Ingredients:
5
Yields:
12 ears of corn
Serves:
12
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ingredients

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directions

  • Shuck the corn and trim the ends, then rinse off all of the silk strings.
  • Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
  • Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
  • Roll the foil tightly around the corn and crimp the ends shut.
  • Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
  • As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.

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Reviews

  1. Loved this recipe. I skipped the spices due to health issues. But this is now the only way I make corn on the cob, sometimes I bake them if I am not barbecuing. Prefect results every time!
     
  2. We really enjoyed this corn. I did use more chili & cayenne powder. Thanks. :)
     
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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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