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
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.
ReplyDeleteGrilled corn on the cob.. my favorite way to eat it!
ReplyDeleteI have always wanted to try this with the cayenne pepper. Yum! Hope you had a nice weekend too.
ReplyDeleteOh man, I had forgotten about Eric's awesome corn! They need to come back for a BBQ this summer!!
ReplyDeleteYou 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.