Corn with Spicy Butter

This grilled corn on the cob with spicy butter transforms a simple summer vegetable into an addictive side dish that will have everyone reaching for seconds. The smoky char from the grill perfectly complements the bold, spicy butter that melts into every kernel, creating that perfect balance of sweet, spicy, and savory flavors.

I first made this spicy corn for a neighborhood cookout three years ago, and now it's requested at every summer gathering. Even my nephew who claims to hate vegetables devours this corn and asks for seconds every time.

Ingredients

• Fresh corn ears: Husked completely for even cooking and better char marks
• Vegetable oil: Helps prevent sticking and promotes beautiful caramelization
• Unsalted butter: Allows you to control the salt level in your final dish
• Chili powder: Provides that classic smoky heat flavor profile
• Smoked paprika: Adds depth and smokiness even if you're cooking indoors
• Cayenne pepper: Brings adjustable heat; choose the freshest for best flavor
• Garlic powder: Infuses garlicky flavor without burning like fresh garlic might
• Lime juice: Cuts through the richness with bright acidity
• Salt: Enhances all the flavors; always use kosher for better control

Step-by-Step Instructions

Prepare Your Grill:

Heat your grill to medium high heat around 400°F to 450°F. This temperature creates the perfect balance allowing the corn to cook through while developing those gorgeous char marks without burning.

Oil The Corn:

Thoroughly coat each ear of corn with vegetable oil using your hands to ensure complete coverage. This step prevents sticking and promotes even browning. Season lightly with salt at this stage to build flavor from the beginning.

Master The Grilling Technique:

Place corn directly on grill grates and close the lid. Grill for 12 to 15 minutes total, turning the ears every 3 minutes using tongs. Look for kernels that are bright yellow with charred spots and slightly wrinkled indicating perfect doneness.

Create The Spicy Butter:

While corn grills, combine softened butter with all spices and lime juice in a small bowl. Mix thoroughly until completely incorporated and smooth. The warmth from the freshly grilled corn will melt this butter perfectly.

Apply Butter At The Perfect Moment:

Remove corn from grill and immediately brush generously with spicy butter mixture. The heat from the corn will melt the butter allowing it to seep between the kernels for maximum flavor penetration.

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The smoked paprika is absolutely my favorite ingredient in this recipe. I accidentally doubled it once during a cookout at my sister's lake house, and it created this incredibly rich smoky profile that everyone raved about. Now I sometimes add extra intentionally depending on my mood.

Storage and Leftovers

Grilled corn can be refrigerated for up to 3 days in an airtight container. While it won't maintain the same crisp texture, the flavor actually deepens overnight as the spices continue to infuse the corn. Reheat leftovers in a 350°F oven for about 5 minutes or quickly in the microwave for 30 seconds per ear.

Indoor Cooking Alternative

No grill? No problem! You can achieve similar results using a cast iron grill pan on high heat, turning frequently. Alternatively, broil corn on a baking sheet about 6 inches from the heat source, rotating every 2 minutes until charred. The spicy butter works wonderfully with either method, though outdoor grilling provides that distinctive smoky flavor that's hard to replicate indoors.

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Customization Ideas

This recipe invites endless variations to suit your taste preferences. Try adding 1 tablespoon of honey to the butter for sweet heat, substitute lime zest for a more intense citrus note, or mix in 2 tablespoons of finely chopped cilantro. For a Mexican street corn inspired version, roll the buttered corn in crumbled cotija cheese and finish with a squeeze of fresh lime just before serving.

Common Questions

→ Can I make this corn without a grill?

Absolutely! While grilling gives the best smoky flavor, you can achieve similar results using a grill pan on the stove. Alternatively, brush the corn with oil and place under the broiler for 10-12 minutes, turning occasionally until charred in spots.

→ How can I adjust the spice level of the butter?

To make the butter milder, reduce or omit the cayenne pepper and use regular paprika instead of smoked paprika. For extra heat, increase the cayenne or add a finely minced jalapeño to the butter mixture.

→ Can I prepare the spicy butter ahead of time?

Yes! The spicy butter can be made up to 3 days in advance and stored in the refrigerator. Just bring it to room temperature before using so it spreads easily on the hot corn.

→ What cheeses pair well with this corn?

Cotija cheese (a crumbly Mexican cheese) is traditional and adds a salty contrast. Parmesan, feta, or queso fresco also work beautifully. Sprinkle your chosen cheese over the corn while the butter is still warm so it adheres better.

→ How do I know when the corn is perfectly grilled?

The corn is done when it has visible char marks on multiple sides, the kernels are bright yellow, and they feel tender when pierced with a knife. This typically takes 12-15 minutes with occasional turning on a medium-high grill.

→ What main dishes go well with this spicy corn?

This corn pairs wonderfully with grilled proteins like chicken, steak, or fish. It's also excellent alongside burgers, pulled pork, or vegetarian mains like portobello mushrooms. The spicy-sweet flavor profile complements most summer dishes.