Fiery Southwestern Grilled Corn on the Cob

Allergens

Dairy (milk in butter)

Ingredients

• 2 ears of corn, shucked
• 4 tbsp unsalted butter, melted
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. In a small bowl, combine melted butter, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well.
2. Preheat your grill or grill pan to medium high heat.
3. Brush each ear of corn with the spiced butter mixture, ensuring even coverage.
4. Place corn on the grill or grill pan, and cook for 8 10 minutes, turning every few minutes to ensure all sides are nicely charred.
5. Remove from grill and let rest for a minute before cutting in half.
6. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

Make sure to cook the corn evenly to avoid over-charring some areas.

Notes

For best results, use fresh corn during the summer season when it's at its peak flavor.