Spicy Grilled Corn on the Cob

Side Dish

From “After the Hunt” by Chef John Folse

Serves 6

Ingredients: 
  • 6 large ears corn
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons Texas-style chili powder
  • Salt and crushed red pepper flakes to taste

Spicy Grilled Corn on the Cob

Spicy Grilled Corn on the Cob

Click image to enlarge

Method: 

Remove husks and silk from corn. Wash corn and pat dry with paper towels. Combine remaining ingredients in a non-reactive bowl, whisk until well mixed and set aside. Prepare grill for medium-high heat and grease grill rack. Brush corn with basting mixture and place on rack about 3 inches above coals. Grill for approximately 20 minutes or until corn is fully cooked, turning each ear of corn a quarter turn and basting every 5 minutes. Serve hot.


 

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