Smoky Southwest Corn on the Cob: A Texas Roadhouse Favorite
This Smoky Southwest Corn on the Cob recipe is a twist on a classic Southern grill appetizer, combining smoky and savory flavors to create an unforgettable taste experience.
Allergens
None
Ingredients
- 4 large ears of corn, husked and cleaned 2 tablespoons olive oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper (optional) Salt and black pepper, to taste 1/4 cup butter, melted 2 tablespoons fresh lime juice 2 tablespoons chopped cilantro 1 teaspoon sugar
Instructions
- Preheat grill or grill pan over medium high heat.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Set aside.
- Brush corn with olive oil and evenly coat each ear of corn with the spice mixture.
- Place corn on the grill or grill pan and cook for 10 12 minutes, turning every few minutes to ensure even cooking. The corn should be tender and slightly charred when done.
- In a small bowl, combine melted butter, lime juice, cilantro, sugar, and salt and pepper to taste. Set aside.
- Once the corn is cooked, brush each ear with the butter mixture and serve immediately.
Chef’s Insight
For added heat, sprinkle some chopped jalapeños or chipotle powder on top before serving.
Notes
Be sure to adjust the spice levels according to your preferences.