Grilled Corn with Cayenne Pepper
If you’re not snacking on grilled corn then you are seriously missing out!
This is so easy to make and it’s one of my “go-to” snacks for when I just can’t figure out what the hell I’m hungry for! With this recipe we get carbs (vegetable), fat (butter), sweet (butter) and spice (cayenne pepper) and that makes a perfect craving quencher.
Start by removing the husk from a few ears of corn.
Next tear a couple of squares of aluminum foil (large enough so that you can wrap each piece of corn and twist up the ends).
In a microwave safe bowl melt (but not all the way, it should be slightly firm still) a generous portion of Kerry Gold salted butter (or Vegan, use: Earth Balance) and then stir in some cayenne pepper. It’s totally up to you how much cayenne to use. I like mine very spicy! But you should be able to dip your finger in the butter mixture as you stir to get a feel for how spicy it is going to be.
Lay each piece of corn on top of it’s foil square and then spoon or brush on the butter mixture.
Wrap up each piece tightly within the foil.
Place the wrapped corn on a baking sheet and bake in your oven for 20 - 25 minutes at 400 degrees.
Look for a product called “Tajin” Fruit seasoning next time you’re at the grocery store
Tajin is a sweet and spicy Mexican style spice mixture. I often like to make a sliced mango salad with lime juice + a sprinkle of Tajin as a snack. But it would also be delicious on top of this grilled corn as an additional flavor or in place of the cayenne if that is too much heat for you.