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Spicy Corn on the Cob

It’s summertime and that means it’s time for barbecues! We have a new corn on the cob recipe to share with you. Our spicy twist will add some heat to your backyard barbecue this season.



  • Cook corn however you like best, but here’s some of my favorite ways. Depends how much time you have.
  • Microwave: Steam corn in shucks, by placing 2 ears at a time in microwave for 4-5 minutes. The husks should feel hot to touch. Remove and pull back husks and silks, but leave attached for handling.
  • Steamer pot: Shuck corn and place in pot. Steam until tender, about 4 minutes.
  • Boil: Place shucked corn in pot with boiling salted water for about 5 minutes or until tender.
  • In small bowl mix the oil, vinegar and seasoning by whisking. With a sauce brush, apply the oil mixture to the hot corn.

Serve and enjoy!