Fire Roasted Corn on the Cob

Fire Roasted Corn on the Cob

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 10 minutes
Fire Roasted Corn on the Cob

Ingredients

  • 4 ears of corn, husks removed
  • 2 tablespoons olive oil
  • 2 tablespoons Melinda’s Fire Roasted Habanero and Garlic Pepper Sauce (adjust to taste)
  • Salt and pepper to taste
  • Queso fresco, crumbled
  • Cilantro, chopped
  • Lime wedges, for serving

Instructions

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  1. Preheat your grill to medium-high heat (around 375-400°F).
  2. In a small bowl, mix together the olive oil and Melinda’s Fire Roasted Habanero and Garlic Pepper Sauce.
  3. Brush each ear of corn with the spicy olive oil mixture, ensuring they are evenly coated. Season the corn with salt and pepper to taste.
  4. Place the corn directly onto the grill grates and cook for about 10-12 minutes, turning occasionally, until the corn is tender and lightly charred on all sides.
  5. As the corn cooks, continue to brush with the spicy olive oil mixture to keep it moist and flavorful. Once the corn is cooked through and nicely charred, remove it from the grill and transfer to a serving platter.
  6. Garnish the corn with chopped cilantro, crumbled queso fresco cheese, and serve with lime wedges on the side for squeezing over the corn. Drizzle with more Melinda’s Fire Roasted Habanero and Garlic Pepper Sauce for extra heat!