Tuesday, May 29, 2012

Spicy Grilled Corn


Welcome to TSRI's Summer Grilling Celebration!  We hope you had a great long weekend.  We had a fantastic barbeque with our favorite Southwestern flavors and some of our favorite people.  Grilled corn is a staple at any of our grilling get-togethers.  Served along side Lil Texas Barbeque Sliders this Spicy Grilled Corn was the perfect compliment.  


We love the flavor so much, I often use left overs in Black Bean Corn Salsa and our Simple Mexican Skillet.  The deep caramelized corn flavor is unsurpassed!  My dear friend Eric made this at a barbeque a few years ago and every time we had a barbeque I would ask him to make the corn again.  Well, sadly Eric moved away.  So, I had to put on my big girl pants and learn how to use the gas grill.  This corn really takes too long on a tabletop, and I don't have the patience.

Everything is coming along wonderfully, I have made burgers, London broil, corn and some fantastic chicken that I will be sharing in the coming weeks.  I have to say they do not make grill tools for women though.  I am no tiny girl, I am pretty tall.  Even so, I fumble with these oversized spatulas, tongs and basting brushes.  I end up bringing my kitchen tools outside for convenience, but that is making for a very hot hand.  So, I guess grill shopping is in my future.  

Play with the heat level and the spices until it suites you.  I am sure when I make this for my parents in a few weeks we will be using new spices (I have found a lot of Italians don't like anything hotter than oregano).   I will let you know what I come up with.  Enjoy!

Spicy Grilled Corn
6 ears corn, shucked and cleaned
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt

Place corn in a large pot, add sugar and fill with water.  Allow to soak for at least 1 hour, up to 4 hours.


Preheat grill to high 15 minutes before you are ready to use it.  In a small bowl, melt butter (microwave for 15-30 seconds).  Add salt and cayenne pepper.  Set aside.

Remove corn from water and place on a tray. Using a basting brush paint butter mixture on corn. 


Place corn on grill, arrange so they are not touching.


Allow to grill for 3-5 minutes and then check for grill marks.  Once corn is golden brown turn and place uncooked rows of kernels on grill.  Using a grill basting brush, carefully apply a light coating of butter to the top of the corn.  (BE CAREFUL:  Applying too much butter can cause flair ups!!!)  Repeat this until the corn is completely grilled.


Remove from grill and serve.

Corn reheats well in microwave.  To reheat:  cover with a paper towel or plate and microwave in 30 second increments until corn is warm to the touch.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

4 comments:

  1. Size matters. I have an oversized pair of tongs and a metal spatula with a long handle I use for grilling to keep my fingertips away from the flames.

    ReplyDelete
  2. Grilled corn on the cob.. my favorite way to eat it!

    ReplyDelete
  3. I have always wanted to try this with the cayenne pepper. Yum! Hope you had a nice weekend too.

    ReplyDelete
  4. Oh man, I had forgotten about Eric's awesome corn! They need to come back for a BBQ this summer!!

    You are cracking me up with the BBQ tools. Your hands wouldn't be nearly so hot with the over-sized tools in them. It's a trade off though, hot hands or awkward hands. I totally get it.

    ReplyDelete

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