Joey’s Spicy Tin Foil Corn
My sister’s boyfriend Joey, a Le Cordon Bleu graduate (she picks ‘em well!), made us this spicy, flavorful corn on the cob last weekend, and needless to say there weren’t any leftovers. Ideally, throw the foil-wrapped cobs straight onto the grill (our original plan). If grilling goes wrong, you can still get them done over your oven’s broiler.
Joey’s Spicy Tin Foil Corn
Yield: 4 ears of corn, serves 2 to 4
Cook Time: 30 minutes
Ingredients:
- 4 ears sweet corn (organic, if possible)
- 2 tablespoons butter, softened
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
Directions:
- Shuck corn and remove silk fibers. You many cut in half (as pictured) or leave whole, depending on your serving and eating preferences.
- Rub each ear of corn with butter, coating all sides. If you’re opposed to getting your fingers greasy, use a paper towel or napkin.
- Combine salt, cayenne pepper, and garlic powder in a small bowl and stir to mix. Sprinkle over each ear of corn, rotating to cover all sides.
- Wrap each piece of corn in tin foil and cook directly on a hot grill for about 12 minutes. If using the broiler, turn after 10 minutes and allow to cook for 20.
- Remove from heat carefully, using tongs, and allow to cool slightly before stripping away foil. Serve with extra butter and salt.