Spicy Grilled Corn on the Cob
PREP TIME: 20 Minutes
HEAT SCALE: Medium to Hot

Spicy, corn on the coals, so to speak, can be achieved in less than a half hour by brushing corn with a variety of seasonings and grilling over hot mesquite or other woods. This is a great alternative to boiled or roasted ears.


  • 6 large ears of fresh corn
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons Texas-style chili powder
  • 1 teaspoon to 1 tablespoon chile
  • caribe (crushed red pepper flakes),
  • mild, medium, or hot (to taste)

Remove husks and silk from corn. Wash corn and pat dry with paper towels. Combine remaining ingredients in a non-reactive bowl; whisk until well mixed. Set aside while coals are heating. Brush corn with basting mixture and place on oiled rack about 3 inches above medium-hot coals. Grill for about 20 minutes, or until corn is fully cooked, turning each ear of corn a quarter turn every 5 minutes and basting corn each time you turn it. Serve hot.

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