Grilled Firecracker Corn on the Cob
Ignite your summer BBQ with the bold and zesty flavors of Grilled Firecracker Corn on the Cob! Perfectly charred fresh corn is slathered in a mouthwatering firecracker butter, made with a tantalizing blend of hot sauce, honey, smoked paprika, cayenne pepper, and a burst of fresh lime. The sweet-and-spicy glaze is balanced with a hint of garlic and a sprinkle of fresh cilantro for a show-stopping finish. This 25-minute recipe is a breeze to prepare, offering an irresistible side dish that's as vibrant in taste as it is on your plate. Serve this smoky, sweet, and spicy treat hot off the grill, and watch it become the highlight of your next backyard gathering or cookout. Search no further for your ultimate grilled corn recipe—this one's a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 ears fresh corn on the cob
- 4 tablespoons unsalted butter
- 2 tablespoons hot sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 1 whole lime
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your grill to medium-high heat (around 400°F/200°C).
Peel back the husks of the corn without completely removing them and remove all the silk strands. Fold the husks back up over the cob and soak the ears of corn in cold water for 10 minutes to prevent burning on the grill.
While the corn soaks, prepare the firecracker butter by mixing the unsalted butter, hot sauce, honey, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Zest and juice the lime, then add the zest and juice to the butter mixture. Stir until smooth and set aside.
Remove the corn from the water and shake off any excess. Place the corn directly on the grill grates and cook, turning occasionally, for 12-15 minutes or until the kernels are tender and slightly charred. If desired, you can peel back the husks for the last few minutes of cooking to achieve more char.
Remove the grilled corn from the grill and carefully peel back or remove the husks entirely. Brush each ear of corn generously with the firecracker butter while it is still hot to allow the flavors to soak in.
Finely chop the fresh cilantro and sprinkle it over the buttered corn for a garnish.
Serve immediately while hot with additional lime wedges on the side if desired.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 44.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
