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Sweet ‘n’ Spicy Roasted Corn

In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. “My husband came up with the sweet and spicy glaze,“ she confides. “It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.“
  • Total Time
    Prep: 5 min. + soaking Grill: 25 min.
  • Makes
    6 servings


  • 6 large ears sweet corn in husks
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 teaspoon brown sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon chili powder


  • Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
  • Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts
1 each: 163 calories, 6g fat (3g saturated fat), 10mg cholesterol, 62mg sodium, 29g carbohydrate (9g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Average Rating:
  • annrms
    Sep 28, 2018

    Sorry for the incorrect review below! Loved the seasonings on the corn. As usual, I cooked the corn, cooled it, and sliced the kernels off of the cob. I then combined the corn with the seasonings and served it in bowls. It's a keeper!

  • amysmess
    Jul 18, 2014

    I used a little less pepper and chili powder, but it was still delish. I will do this again.

  • KapaluaPrincess
    Jul 15, 2014

    Wonderful combination of flavors. I've also substituted honey for brown sugar, and that is delicious as well.

  • JMartinelli13
    Jul 29, 2011

    I love doing the ears on the grill, and I shuck them and wrap them in foil. The butter mixture is exactly as the title states- sweet and spicy! I absolutely loved it. Super easy and delicious! I took the leftover ears, removed the kernels, tossed them with the butter mixture and froze it for a future meal.