Grilled Corn in Spicy Oil
6 servings
30 minutes
Grilled corn in spicy butter is the essence of American cuisine, where simplicity meets rich flavor. Its roots trace back to barbecue traditions loved in many states. Golden ears infused with smoke acquire a crispy texture, while spiced butter adds a zesty heat and light sweetness. Chili powder and cayenne pepper provide a fiery note, and cilantro refreshes the flavor palette. The dish is perfect for summer evenings, picnics, and friendly gatherings, beautifully complementing grilled meat or vegetables. Serve hot to enjoy the contrast of tender corn and spicy butter that awakens the appetite and creates unforgettable gastronomic impressions.
1
Preheat the grill or barbecue. Remove the fibers and leaves from the corn. Rinse the corn and dry it with a towel. Wrap it again in leaves.
- Corn on the cob in husks: 6 pieces
2
In a small bowl, mix softened butter, chili powder, cayenne pepper, sugar, salt, and chopped cilantro.
- Butter: 4 tablespoons
- Chili powder blend: 0.5 teaspoon
- Cayenne pepper: pinch
- Sugar: 0.3 teaspoon
- Coarse salt: 0.5 teaspoon
- Chopped cilantro (coriander leaf): 2 tablespoons
3
Grease the grill with vegetable oil and place the corn cobs on it. Fry for 20 minutes, turning them. Remove the leaves and brush the cobs with spicy oil. Serve hot.
- Vegetable oil: to taste
