Grilled Firecracker Corn on the Cob

Total Time
Prep 7 mins
Cook 15 mins

This recipe came from yesterday's newspaper. I haven't tried it yet but I plan to on the Fourth of July. Sounds deLISH!

Ingredients Nutrition


  1. Shuck the corn and trim the ends, then rinse off all of the silk strings.
  2. Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
  3. Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
  4. Roll the foil tightly around the corn and crimp the ends shut.
  5. Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
  6. As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.
Most Helpful

5 5

Loved this recipe. I skipped the spices due to health issues. But this is now the only way I make corn on the cob, sometimes I bake them if I am not barbecuing. Prefect results every time!

5 5

We really enjoyed this corn. I did use more chili & cayenne powder. Thanks. :)