Fireball Franky’s Grilled Corn on the Cob

Allergens

Gluten (if using corn with gluten as a base ingredient), Dairy (butter)

Ingredients

• 4 ears of fresh corn, shucked
• 1/2 cup melted butter
• 2 tablespoons Fireball Franky's Smoky Spice Blend (see recipe below)
• Zest and juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 4 wooden skewers Fireball Franky's Smoky Spice Blend:
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. In a small bowl, whisk together the ingredients for Fireball Franky's Smoky Spice Blend. Set aside.
2. Preheat your grill to medium high heat. Soak wooden skewers in water for at least 15 minutes to prevent burning.
3. Brush each ear of corn with melted butter, then generously sprinkle and rub the Smoky Spice Blend onto the buttered corn. Wrap each corn cob in aluminum foil, leaving the ends open. Place skewers through the foil, parallel to the corn rows for easier turning.
4. Grill the corn skewers on all sides, turning every few minutes, until the kernels are tender and charred with a smoky flavor, about 10 12 minutes total cooking time.
5. Carefully remove the corn from the grill, open the foil, and let it rest for a minute to avoid steam burns. Gently mix in lime zest and juice, then top with chopped cilantro. Serve immediately.

Chef’s Insight

The combination of spicy, tangy, and herbaceous flavors creates an explosion of taste that will leave guests craving more.

Notes

Serve with your favorite barbecue sides for a complete meal experience.