Grilled Firecracker Corn On The Cob

1. 1

   Shuck the corn and trim the ends, then rinse off all of the silk strings.

2. 2

   Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.

3. 3

   Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.

4. 4

   Roll the foil tightly around the corn and crimp the ends shut.

5. 5

   Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.

6. 6

   As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.