Friday Feast: Sweet and Spicy Corn on the Cob from the Grill
Warning! Once you read this recipe, you’re going to throw your Memorial Day menu out the window and just make a bunch of corn on the cob from this Friday Feast. It’s life-changing. You may never make regular corn on the cob again. I’m kidding. (Not really.)
Adapted from Pat’s BBQ Glazed Corn, I doubled the recipe and added some of my own insight below. Y’all, this is amazing corn.
Sweet and Spicy Corn on the Cob
4 ears corn, not husked
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 garlic cloves, chopped
1/8 teaspoon crushed red pepper
1 tablespoon brown sugar
2 tablespoons honey
- Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn. (I took off the whole husk… too much trouble.)
- In a medium-sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk. (Instead, I dipped the corn in the bowl of ingredients and spread it around. Then, I wrapped the corn in aluminum foil.)
- *Cook’s Note: For best results allow the corn to sit overnight in the refrigerator. (I could only put it in there for a couple of hours, but I bet overnight would be awesome too.)
- On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve.
Have a great Memorial Day, folks! I’ll be back next week celebrating a big blog milestone… can you guess how many posts I’ve written?