Grilled Firecracker Corn on the Cob

Grilled Firecracker Corn on the Cob

Time: 22 mins


  • 12 ears sweet corn, unshucked
  • salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup unsalted butter, sliced into 12 equal pieces


  • 1 Shuck the corn and trim the ends, then rinse off all of the silk strings.
  • 2 Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
  • 3 Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
  • 4 Roll the foil tightly around the corn and crimp the ends shut.
  • 5 Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
  • 6 As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.
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