Grilled Spicy Corn on the Cob Recipe

Grilled Spicy Corn on the Cob Recipe
Grilled Spicy Corn on the Cob Recipe photo by Taste of Home
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Grilled Spicy Corn on the Cob Recipe

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During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total TIme: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total TIme: 25 min.

Ingredients

  • 4 large ears sweet corn, husks removed
  • 1/4 cup butter, melted
  • 2 teaspoons dried thyme
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon chicken bouillon granules
  • 1/4 cup chopped seeded jalapeno peppers

Directions

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, about 15-20 minutes. Open carefully to allow steam to escape. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Spicy Corn on the Cob in Taste of Home June/July 2016, p38

Nutritional Facts

1 ear of corn: 229 calories, 13g fat (7g saturated fat), 30mg cholesterol, 335mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 5g protein.

  • 4 large ears sweet corn, husks removed
  • 1/4 cup butter, melted
  • 2 teaspoons dried thyme
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon chicken bouillon granules
  • 1/4 cup chopped seeded jalapeno peppers
  1. 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.
  2. Grill, covered, over medium heat until corn is tender, about 15-20 minutes. Open carefully to allow steam to escape. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Spicy Corn on the Cob in Taste of Home June/July 2016, p38

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