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Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
  • Total Time
    Prep/Total TIme: 25 min.
  • Makes
    4 servings


  • 4 large ears sweet corn, husks removed
  • 1/4 cup butter, melted
  • 2 teaspoons dried thyme
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon chicken bouillon granules
  • 1/4 cup chopped seeded jalapeno peppers


  • Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly.
  • Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 ear of corn: 229 calories, 13g fat (7g saturated fat), 30mg cholesterol, 335mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 5g protein.

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