Grilled Firecracker Corn on the Cob
photo by Linajjac
- Ready In:
- 22mins
- Ingredients:
- 5
- Yields:
-
12 ears of corn
- Serves:
- 12
ingredients
- 12 ears sweet corn, unshucked
- salt
- 1 tablespoon chili powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup unsalted butter, sliced into 12 equal pieces
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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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!