Golden sweet meet spicy…
We can dive into corn on the cob any day of the week, especially fresh oven- or grill-roasted corn. But our love for the golden sweetness of corn takes another important step when those delicious ears are made fiery. There’s so much flavor in this spicy corn on the cob recipe to go along with the fun crunch and texture of the eating experience.
Our spicy corn on the cob relies on cayenne pepper for the heat. Cumin provides a little earthiness – like you’d get in chili powder. In fact, if you’d like a lesser-heat version of this recipe, simply remove the cayenne powder and substitute in a chili seasoning. The cilantro and lime zest provide a Mexican flair – a little tangy freshness. You can go there – or simply enjoy the earthy fire of the core recipe. These are perfection on the grill, but you can oven-roast them any time of the year to enjoy whenever you want.
If this spicy corn on the cob recipe is right up your alley, don’t miss our Mexican corn on the cob recipe as well. Its mix of paprika, chili powder, and cojita cheese is reminiscent of Mexican street food in all the right ways.
