This highly addictive grilled jalapeno sweet corn on the cob is one of my absolute favorites! The spicy butter blend instantly elevates grilled corn on the cob to a whole new level.
How to Grill Corn on the Cob
- Combine the rub. Mix the butter, jalapeno, garlic, cilantro, lime zest and lime juice in a bowl.
- Preheat the grill. Set it to medium-high heat.
- Prepare the corn. Cut it in half.
- Coat the corn. Add seasoning.
- Grill. Grill until golden brown.
- Serve. Serve with jalapeno-butter.
How Long to Grill Corn on the Cob?
You’ll know the corn is done grilling once it’s golden brown on the outside with a few charred spots. Make sure to turn the corn at regular intervals to ensure that it is getting grilled evenly on all sides. You can also spear the corn with a fork to check if it’s tender.
Grilling times and how long vary dramatically on your grill and how hot the coals are or what settings you’re using on the burners if you’re using a propane grill.
Can I Use Frozen Corn on the Cob for This Recipe?
While fresh corn is preferred for this recipe, you can still use frozen corn as long as it is corn on the cob. Let the corn thaw slightly and pat try before grilling. Frozen or canned corn kernels would not work for this recipe since it would fall through the grill rack and not have the same texture.
What Can I Serve with Grilled Sweet Corn?
Jalapeno grilled corn on the cob pairs well with a lot of dishes. Serve it alongside grilled meats, barbecue chicken, or as a part of a picnic spread. It also complements salads and light side dishes such as mashed potato or sauteed vegetables.
How Long Does It Keep in the Refrigerator?
Store leftover grilled corn in an airtight container in the refrigerator. When stored properly, it can last up to 4 days. Reheat the corn on the grill or in a hot oven to restore some of its original texture.
Can I Freeze This Grilled Corn on the Cob?
Yes, you can. Remove the corn kernels from the cob and store the kernels in an airtight container in the freezer. When stored this way, grilled corn can keep for as long as 2 months.
Jalapeno Grilled Corn on the Cob
Ingredients
- ¼ cup butter, softened
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1 ½ tsp lime zest
- 1 ½ tsp fresh lime juice
- 1 tsp fresh cilantro or parsley, chopped
- 4 ears fresh corn, husks and silks removed
- vegetable oil
- salt and black pepper, to taste
Instructions
- In a small bowl add the butter, jalapeno, garlic, cilantro, lime zest and lime juice and stir to combine.
- Set aside.
- Preheat grill to medium high heat.
- Cut the corn in half.
- Coat the corn with oil and season with salt and black pepper to taste.
- Grill the corn for 10 to 15 minutes or until golden brown, turning occasionally.
- Serve the corn with jalapeno-butter mixture.
