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.
Spicy Corn On The Cob
- 6 ears of corn
- 4 tablespoons butter softened
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh cilantro about 1/3 a bunch, optional, chopped
- 1 teaspoon fresh lime juice optional
- Preheat oven to 400 degrees Fahrenheit or fire up the grill to medium heat.
Prep the spicy butter
- In a mixing bowl, combine the butter, cayenne pepper powder, cumin, salt, pepper, lime juice (optional), and chopped cilantro (optional). Stir well.
Prep the corn
- Tear off the husks and remove the corn silk from the ears.
- Cut six pieces of aluminum foil that are large enough to thoroughly wrap each ear.
- Place an ear of corn on a piece of aluminum foil, then slather the corn with the spicy butter, coating all sides.
- Wrap the ear of corn in the aluminum foil tightly.
- Repeat for the remaining ears of corn.
Cook the corn: Oven
- Put the aluminum foil wrapped corn ears on a baking sheet, then bake at 400 degrees Fahrenheit for approximately 30 minutes.
- Once baked, remove from heat and allow the corn to rest for 5 minutes to slightly cool.
- Remove the tinfoil from each ear and serve.
Cook the corn: Grill
- Place the aluminum foil wrapped corn on the grill and cook for 20 to 25 minutes, rotating often.
- Remove from grill and allow the corn to rest for 5 minutes to slightly cool before serving.