Go Back
+ servings

Grill Roasted Spicy Corn on the Cob

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: corn
Servings: 6 servings


  • 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


  • 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.


I cooked these in my Weber grill with the far-right burner on low and used the two left burners for grilling some chicken. With the cover on, the grill works like your inside kitchen oven.
Most grills today have a built inbuilt-in thermometer, but if yours doesn’t, you can pick up an inexpensive oven thermometer online.