Grilled or boiled you’ll love the taste of this deliciously spicy corn on the cob recipe.
Quick and Easy Spicy Corn on the Cob Recipe
If I could pick one summer vegetable that is a standout for grilling that would have to be corn.
I’ve cooked it unchecked on hot on the coals and grilled shucked on direct and indirect heat. Anyway you’ll have it, it’s great.
But what makes it more of a standout is adding s spicy buttery rub sauce. Don’t like it too hot? Take away some of the intensity of the spices by reducing the amount.
Here’s the rub sauce:
In a small sauce pan, heat 1/4 cup of extra virgin olive oil and 3 tablespoons of butter.
Then add your spices like cayenne, pepper flakes, along with a teaspoon of salt.
Let this heat through for about five minutes.
You’ll want to brush on the rub initially, especially if you are doing direct grilling, sans husks.
Then cook about five minutes on each side, grilling on high. Keep rotating the ears of corn until cooked. And, don’t forget to keep “mopping” the ears with the rubbing sauce. Remove when done. Serve. Enjoy!
Not so difficult, is it? And, if you really want to add some more depth to your corn, as soon as it comes off the grill, sprinkle on some grated pecorino or parmesan cheese and squeeze a bit of lemon juice on each cob. Delicious!
Spicy Corn on the Cob Recipe
- 1/4 cup olive oil extra virgin
- 3 tbsp butter unsalted
- 1/4 tsp cayenne pepper
- 1/8 tsp pepper flakes
- 1/2 tsp salt
- grated pecorino or parmesan cheese optional
- sliced lemon wedges optional
In a small sauce pan, add olive oil, butter and spices. Simmer for about five minutes.
Brush on shucked corn and grill on high for approximately 5 minutes on each side.
Rotate often and keep brushing on sauce until corn is cooked, approximately 12-15 minutes.
Remove. Brush on any leftover sauce. Sprinkle on cheese and squeeze a bit of lemon juice on corn cobs. Serve. Enjoy!