How to Roast Corn with Spicy Garlic Butter on the Grill
Get ready to fire up the grill and enjoy the bold flavors of grilled roasted spicy corn on the cob! This recipe is a game-changer for summer cookouts, backyard BBQs, or any time you crave a tasty, spicy snack.
I take fresh corn, coat it with a zesty blend of spices, and roast it right on the grill until it’s perfectly charred and bursting with flavor. The spicy kick adds a fun twist that makes every bite exciting and satisfying.
Grilling corn on the cob is a quick and straightforward process, making it a perfect side dish or party favorite. You don’t need fancy ingredients—just fresh corn, a little oil, and a punchy spice mix.
Whether you prefer a mild spice or a serious heat kick, this recipe is easy to customize. In this post, you’ll find step-by-step instructions to get that smoky, spicy crust and juicy sweetness inside.
Additionally, I offer tips on how to achieve the perfect grill temperature and how to serve your spicy corn for optimal flavor. Say goodbye to boring sides and hello to a bold, grilled treat everyone will love!
Grill Roasted Spicy Corn on the Cob
Ingredients
- 6 ears fresh corn husked and stringy stuff removed
- 6 tablespoons butter room temperature
- 5 cloves garlic turned into paste
- hot sauce to taste - I used Sriracha sauce
- salt & pepper to taste
- water
Instructions
- Bring the butter to room temperature on the counter. You don’t want to start the grill, husk the corn and realize your butter is too hard to work with.
- When the butter is room temperature, go heat up your grill with the cover on to about 450° F. Depending on your grill and whether you are using a gas or charcoal grill, heat up half the grill on low and the other half on medium or high depending on what you are grilling.
- If you are using your indoor oven, preheat to 450° F.
- While the grill is heating up, husk the corn and remove as many of those pesky, tiny silk threads as you can off the cob.
Garlic Paste
- There are several ways to make garlic paste. I like to use a garlic press but if you don’t have one, you can chop it up fine and then use the side of your knife to so smash it until it turns to paste. I’m always a little nervous telling people to use the side of a knife as a tool for fear of mishaps.
- You can also use a zester on the to get the garlic to make a paste-like consistency to use in this recipe. And if you really want a smooth paste consistency, try a mortar and pestle if you have one.
Prepare the Garlic Butter
- In a small bowl, combine the garlic and butter until thoroughly combined.
- Add a few drops of Sriracha sauce, stir to combine, taste and add more to desired hotness. I suggest you start with less and add a little at a time. You can always add more, but you can’t take it back.
Prep the Corn on the Cob
- Tear 6 square pieces of aluminum foil off the roll and place them into a pile. Using a spoon, fork or spreader, lightly coat an ear of corn with some of the garlic butter.
- Season with a little salt & pepper and place on a sheet of aluminum foil on an angle.
- Add a tablespoon of water to corn and roll up the corn taking care to fold over the edges to create a tight seal. The water will create steam inside the tin foil packet helping in the cooking process.
- Continue smearing each ear of corn, season, add water and roll until all 6 are done.
- If you are using your indoor oven, transfer the wrapped corn to a roasting pan. If roasting on the grill, place the corn on the side of the grill set to low, cover the grill and cook for 15 minutes until the corn is nice and tender.
- If using your indoor oven, transfer the roasting pan to the oven and also cook for 15 minutes until the corn is tender.
- When done, remove from the grill or oven and serve with your main course. I like to take any melted butter sitting on the foil and drizzle it over the corn, or anything else that happens to be on my dinner plate, for that matter.
Notes
Most grills today have a built inbuilt-in thermometer, but if yours doesn’t, you can pick up an inexpensive oven thermometer online.
This a great way to change up your corn on the cob consumption and there are so many ways you change this recipe to make it your own by substituting some of the ingredients we mentioned above.
Come October or November when the corn is not as good as it is right now, this will be a great way to give the corn a little needed flavor.
Cooking Tips for Grilled Spicy Corn on the Cob
| Tip | Description |
|---|---|
| Choose Fresh Corn | Pick ears with bright green husks and moist silk for the sweetest flavor. |
| Soften the Garlic | Mince or crush garlic finely, then mix it with melted butter to spread evenly. |
| Preheat the Grill | Heat your grill to medium-high to get a nice char without burning the corn. |
| Brush Corn with Butter Mix | Coat the corn thoroughly with the garlic butter before grilling for rich flavor. |
| Apply Hot Sauce After Grilling | Add hot sauce at the end or serve on the side to control the spice level. |
| Turn Corn Frequently | Rotate every 2-3 minutes for even cooking and to avoid burning spots. |
| Use Foil for Tender Corn | Wrap corn in foil if you prefer a softer texture and to lock in moisture. |
| Serve Warm | Enjoy the corn immediately off the grill for the best taste and texture. |
Cooking Methods Roast Grilled Corn
This recipe has you roast the prepared corn on the grill while cooking up the main ingredients for your meal. I like to turn down the grill temperature on one side of the grill and keep the lid closed, basically turning my grill into an oven.
If you don’t have access to a grill, you can prepare the corn in the house in your oven and the results are equally as good. Because of the aluminum foil used to wrap the corn up, you can’t use a microwave, but I’m wondering if you tried replacing wax paper for the aluminum, you would you get the same results?
How to Grill Corn on the Cob (Foil-Wrapped Method)
Preheat the Grill
Heat your grill to medium-high (about 375°F to 450°F) for even cooking and good char.Husk the Corn
Remove the husks and silk completely from each ear of corn.Season the Corn
Brush the corn with melted butter, minced garlic, and a splash of hot sauce or seasoning of your choice.Wrap in Foil
Wrap each ear of seasoned corn tightly in aluminum foil. This traps moisture and helps steam the corn while grilling.Place Corn on the Grill
Set the foil-wrapped corn directly on the grill grates. Close the lid.Grill the Corn
Cook for 15–20 minutes, turning every 5 minutes. The foil helps prevent burning and creates tender, juicy kernels.Unwrap and Char (Optional)
For extra flavor, unwrap the corn during the last 2–3 minutes and grill directly for light char marks.Serve Warm
Remove from the grill, add more butter or hot sauce if desired, and serve immediately.
Seasoning
Here we are keeping it simple with butter, garlic, salt and pepper and hot sauce but here’s where you can really be creative and experiment with different herbs and spices. Next time I’d like to mince some fresh rosemary or sage and add it to the cooking pouch and see how it turns out.
Or how about some seasoned salt? My daughter gave me a bottle of truffle salt that doesn’t get used that much, but this would be a great opportunity to give it a go.
And how many of you have spice cabinets filled with flavored salts given to you over the years from friends and family? Let’s break them out and put them to use.
Sitting here I’m thinking of all the amazing ingredients you can add to the corn like mustard, curry, crumbled cheese, barbecue sauce, mayonnaise, lemon or lime juice, honey, bacon bits and the list goes on and on.
It might be fun to break the ears of corn in half and try a variety of seasoning on them sort of like samplers and see which ones get the best reviews. I guess what I’m saying here is, have fun, get creative and try something different.
Disclaimer – local corn this time of year does not need anything to make it taste great. “Less is More” is often my motto when it comes to fresh, local corn on the cob in August but if you’re eating it 3 – 4 times a week because it’s only going to be this good for a short amount of time, why not try some alternatives?
4 Responses
Thank you for sharing the recipe. I love garlic on the corn – it makes the smell and the taste a lot better!
You are very welcome Luna.
That sounds like it could be very good! I will try it next time. The way I normally grill my corn is just how you said ( husked and wrapped in foil and with salt&pepper) but after I smother it in butter I also sprinkle it with chili powder. Then I slice up some jalapeño’s in it also. Everyone that has tried it has loved it!
Thanks for sharing this tip Austin.