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Smoked Corn With Cayenne Butter

Here’s a tasty summer accompaniment to brisket or just about anything grilled.


This is a new ‘cue interpretation of traditional Mexican roasted corn. It requires an oven-proof roasting bag for warming and steaming the corn. Foil can be used, but butter might leak and cause a flare-up.

Serves 6 – 8


4 ears fresh corn, husk removed*
Olive oil spray
1 stick salted butter, melted & cooled
½ tsp. finely grated lime peel
Pinch of cayenne pepper or to taste


Break each cob into 2 to 3 pieces. Spray pieces evenly with olive oil spray.

To Grill:

Place corn away from direct heat and smoke until tender, about 20 minutes, turning several times.

Cayenne Butter:

Blend butter, lime peel and cayenne pepper in a roasting bag. When corn comes off the grill, place in roasting bag and turn to coat evenly. Keep warm.

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