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.“
Reviews
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!
I used a little less pepper and chili powder, but it was still delish. I will do this again.
Wonderful combination of flavors. I've also substituted honey for brown sugar, and that is delicious as well.
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.