The Best Spicy Corn on the Cob Grilled in Foil

This spicy corn on the cob grilled in foil could not be any easier! For this spiced corn on the cob recipe, I highly recommend using fresh sweet corn. The sweet corn and the spicy grilled corn seasoning pair together nicely for a perfect flavor explosion!

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There is just something about fresh corn on the cob in summer! Do you call corn a vegetable or a grain? For the sake of my recipe posts, I always refer to corn as a vegetable.

The Only Three Ingredients You Need for Spicy Corn on the Cob Grilled in Foil

Seriously, can you beat a three-ingredient recipe?

• Sweet corn on the cob ears (as many as you need for your dinner)
• Slap Ya Mama Seasoning
• Unsalted butter

Substitutions can be made for all three. Sometimes, it is difficult to find truly sweet corn. Standard ears of corn will work just fine. You will miss that sweet-spicy balance that you get with the sweet corn, but the spiced corn on the cob will still be mad delicious!

If you don’t have any Slap Ya Mama Seasoning, you can use another Cajun or Creole seasoning like Tony Chachere’s Creole Seasoning. These two seasonings are used most in our home aside from basic garlic, cumin, and chili powders for Tex-Mex recipes. This two-pack Creole seasoning pack is a nice idea so you can have both of these favorites in your kitchen.

Finally, you can use salted butter if you need to. I try to mainly keep unsalted butter on hand these days for several reasons. For one thing, unsalted butter has a higher smoke point than salted butter. Basically, dishes – such a sauteed veggie or sandwich – can burn more easily if salted butter is used. Secondly, many of my recipes already call for additional spices that include salt already. I try to watch the overall salt for the dish. However, plenty of times I have used salted butter when my unsalted butter ran out, and things typically turn out fine.

Easiest Way to Layer Butter and Spices on Spiced Corn on the Cob

After grilling corn in aluminum foil many times now, we finally have figured out our fastest and easiest system. When there are two of us working together, one of is the butter-putter on-er and foil wrapper, and the other is the spice shaker. When there is only one of us grilling corn in foil, the job is a bit more messy but still plenty easy.

It helps to spread everything out. We love the Reynolds foil pop-up sheets. You just grab and pull. Once I started using these things once, I couldn’t go back! They are jus too handy! Of course, you can use regular foil also, but I do recommend you go ahead and cut off the needed number of sheets first and stack them up before you start working with the corn.

I like to stack up all the sheets we need in a nice stack right beside my baking sheet with the corn on the cob after the husks have been removed. I also like to slice off one thin pat of butter for each ear of corn and line them up on my sheet. In the pictures, I didn’t have the Slap Ya Mama spice pre-measured. We just shook out for each ear. If you are worried about over spicing the ears, you might want to measure out one teaspoon for each ear ahead of time.

Simply, rub one pat of butter onto each ear of corn. Then, evenly sprinkle about one teaspoon of Slap Ya Mama over each ear.

An optional method is to soften the butter and mix the seasoning directly into the butter and then spread about one tablespoon of the seasoned butter onto each ear of corn.

Finally, wrap the ear tightly in one piece of foil big enough to properly cover the entire corn ear.

Mom Tip: This spiced corn on the cob is a bit too spicy for some of the kiddos in our family. We usually leave some ears with only butter and no spice. Then, I mark a smiley face or some other symbol on the foil with a Sharpie so we can easily tell which are the non-spicy ears for the kids.

How Long to Grill Corn in Aluminum Foil on the Grill

My hubs usually tosses the corn on the top rack of our gas grill along with whatever meat we are having for that dinner – burgers, grilled chicken, grilled pork chops, etc. The meat cooks on the bottom rack with the corn on the top – so it is more of an indirect heat type of grilling for the corn. He keeps the lid down on the grill most of the time and turns the corn every five minutes or so.

We have always made this spiced corn on the cob recipe work to go along with the rest of our grilling needs.

Typically, he uses a medium heat with the meat he is grilling and grills the corn on the cob in foil for around 15 minutes. The grill thermometer reads 350 degrees. It is really hard to mess this up. As long as the corn is softened enough to heat, it should be great! And if it gets a bit charred, even better!

What to Do with Leftover Spicy Grilled Corn on the Cob

Intentionally, we grill ears of corn in excess so we have leftovers during the week. We usually have at least 2-3 ears that we have leftover. These keep well in the fridge. We just leave them wrapped up until we are ready to reheat in the microwave, oven, grill, or even in a skillet.

However, my favorite way to use up the extra spicy corn on the cob grilled in foil is with my mama’s southern fried corn recipe! It is amazing!

Making Oven Roasted Corn on the Cob in Foil In the Oven

No grill? Or maybe it’s winter time? No problem! Follow the same preparations steps for grilled corn on the cob. But instead of putting the corn packs on the grill, simply layer them in single line in a sheet pan, and bake in a 350 degree oven for 15 minutes – rotating once. This oven roasted corn on the cob in foil is also super delicious!

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Twice Fried Plantains

Sweet Plantains

Platanos Maduros

Air Fryer Plantains

Yuca Fries

Tortillas Asadas

Southern Fried Corn

Spicy Corn on the Cob Grilled in Foil

Sweet Potato Casserole

Pepper Jack Mac and Cheese

Angel Hair Pasta Salad

Elevated Jiffy Cornbread Muffins

Tropical Foods for a Luau

Side Dishes for Sloppy Joes

Pan Fried Brussels Sprouts with Spicy Sauce

Bacon Cheddar Pasta Salad

Crock Pot Elote Casserole

Caprese Wreath Salad

Honey Butter Biscuits