Seasoned with classic bold barbecue flavor, this grilled corn will be a home run at your next backyard barbecue. Combined with the charred goodness from the grill, the trifecta of chili powder, cumin, and paprika create a spicy, smoky crust that makes this side irresistible. If you’ve never grilled corn before, don’t be alarmed by the pops. Just be sure to turn the ears occasionally to ensure nice, even cooking. Hit it with a squeeze of lime for extra flavor.
2 1/2 tablespoons melted unsalted butter
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon pepper
6 medium fresh corn ears
3 tablespoons finely chopped fresh chives
Added sugars 0g
Calcium 1% DV
Potassium 6% DV
How to Make It
Preheat a grill to medium-high (about 450°F). Stir together melted unsalted butter, kosher salt, chili powder, smoked paprika, ground cumin, and pepper in a small bowl. Brush mixture evenly over fresh corn ears.
Place corn on grate, and grill, uncovered, until tender and lightly charred, 10 to 12 minutes, turning often. Sprinkle corn evenly with finely chopped fresh chives.
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