Festival Classic Appetizer: Firecracker Corn on the Cob
Discover this sensational festival classic appetizer - Firecracker Corn on the Cob recipe that brings a sizzling, spicy twist to the traditional grilled corn dish. Get ready for an unforgettable culinary experience with this easy-to-follow recipe perfect for a Friday night tailgate or secret restaurant hack at home!
Allergens
Dairy (Butter)
Ingredients
- 2 large ears of sweet corn, husked and cleaned
- 1/4 cup unsalted butter, melted
- 1 tablespoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat a grill or grill pan over medium heat (350°F/180°C).
- In a small bowl, mix the melted butter with cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined. Set aside.
- Brush each corn cob with some of the spiced butter mixture, ensuring an even coating. Wrap each corn cob in aluminum foil, allowing space for steam to escape.
- Place the wrapped corn cobs on the grill or grill pan and cook for 10 12 minutes, turning occasionally, until tender and charred in spots.
- Remove from heat, unwrap the foil, and allow the cobs to cool slightly before slicing into individual pieces.
- Garnish with fresh parsley and serve immediately.
Chef’s Insight
To enhance the smoky flavor, you can add a pinch of liquid smoke to the spiced butter mixture.
Notes
This recipe is a perfect example of a sensory storytelling dish that captures the essence of a festival classic with a creative twist.