Corn on the Grill


cornThe marketplace is full of beautiful fresh corn at fabulous prices this time of year. I usually roast mine in the oven because the silk just falls away and it makes everything so much easier. This time I decided to grill it and add a little something spicy to the mix. This recipe is heavy on the garlic (which makes my husband so happy), lime juice, cumin, chili powder, and a little hot sauce to boot. I made a few extra ears so that I could make a Creamed Corn that would have some extra kick to it. The butter mixture is blended and brushed on the corn as it is grilled. It was a perfectly paired with the Grilled Orange-Chipotle Pork Loin. The corn is cooked on the grill as the meat rested before serving. Perfect timing – perfect meal!



  • 5 cloves garlic, minced, or more to taste
  • 1/2 cup butter
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1/2 lime, juiced
  • 2 tablespoons hot pepper sauce
  • 6 ears fresh corn


  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
  3. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

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