Spicy Grilled Corn on the Cob

Side Dish

From “After the Hunt” by Chef John Folse

Serves 6

  • 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


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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