Spicy Grilled Corn

1. 1

   Shuck the corn and set aside. Dice the onion and pepper into pieces slightly larger than a kernel of corn. Mix the diced veggies together. Place the ear of corn atop two pieces of aluminum foil, approximately a foot in a length. Pile the diced vegetables on the sides of the corn. Drizzle the vegetables with the olive oil and spinkle with thyme, chile flakes, salt and pepper. Seal the veggies in the aluminum foil, forming an air-tight pouch. Place on a very hot grill for 12-15 minutes, covered. Flip and cook another 10 minutes covered. Remove from heat and carefully open pouch. Cut the kernels of corn off of the cob and mix with the peppers and onions. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.