Best 6 Spicy Grilled Corn Recipes

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS

Steps:

• Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
• Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE

Steps:

• In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
• Preheat a grill.
• Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
• To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
• To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

SPICY GRILLED SWEET CORN

Steps:

• 1. After corn has soaked,peel back husks, (but do not remove) and clean off silks. Peal off one or two single husks to make ties with later.
• 2. In small bowl add salt and all the spices and mix. Smear butter on corn then sprinkle on the spice mix.(You may have leftover spice mix) Take the husks you set aside and cut (4) 1/4 inch strips lengthwise. Use these to secure husks together at the top of ear.
• 3. Grill on med. hi for 20 minutes, with lid closed, turning 1/4 turn every 5 minutes. Peel back husks and enjoy!

SPICY GRILLED CORN

Steps:

• Heat coals or gas grill for direct heat. Mix butter and taco seasoning mix. Carefully pull back husk of each ear of corn; remove silk. Spread butter mixture over corn. Pull husks back over ears; tie husks securely with thin piece of husk or string.
• Grill corn uncovered 4 to 6 inches from medium heat 20 to 30 minutes, turning frequently, until tender.

SPICY GRILLED CORN

Steps:

• Shuck the corn and set aside. Dice the onion and pepper into pieces slightly larger than a kernel of corn. Mix the diced veggies together. Place the ear of corn atop two pieces of aluminum foil, approximately a foot in a length. Pile the diced vegetables on the sides of the corn. Drizzle the vegetables with the olive oil and spinkle with thyme, chile flakes, salt and pepper. Seal the veggies in the aluminum foil, forming an air-tight pouch. Place on a very hot grill for 12-15 minutes, covered. Flip and cook another 10 minutes covered. Remove from heat and carefully open pouch. Cut the kernels of corn off of the cob and mix with the peppers and onions. Serve.