Street Food Rebel’s Fiery Corn on the Cob
Search for "Street Food Rebel's Fiery Corn on the Cob" to find this delicious, smoky recipe that captures the essence of a bustling festival night in every bite.
Allergens
Wheat (gluten)
Ingredients
- 4 ears of fresh corn on the cob 2 tablespoons olive oil 1/4 cup Fiery Corn Seasoning (see recipe below) 2 tablespoons unsalted butter, softened
Instructions
- In a small bowl, combine the Fiery Corn Seasoning ingredients and mix well. Set aside.
- Preheat your grill to medium high heat (approximately 375°F).
- Remove corn silks and rinse corn under cold water. Pat dry with a paper towel.
- Brush each ear of corn with olive oil, coating evenly on all sides.
- Liberally sprinkle the Fiery Corn Seasoning over each ear of corn, ensuring a generous coating.
- Place corn directly onto the grill grate and cook for 10 12 minutes, turning every few minutes to ensure even cooking, until the corn is tender and slightly charred.
- Remove from grill and immediately brush with softened butter. Let rest for a minute before serving.
Chef’s Insight
The secret to perfect grilled corn is in the seasoning - a blend of smoky paprika, zesty cayenne pepper, and tangy vinegar that creates a symphony of flavors.
Notes
Use fresh corn for the best results; it will hold up better on the grill.