Cowboy Corn on the Cob
Cowboy Corn on the Cob is sweet and spicy all at once! Make it on the grill or in the oven for the perfect summer side dish. So easy and packed with flavor!
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 6 servings
- 6 ears corn
- 1/4 cup butter
- 1 ounce sour cream or cream cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- salt and freshly ground black pepper
- 2 scallions green parts only, finely chopped
- 1 lime cut into 6 wedges
To prepare the corn, peel back the husks, remove the silk, and place the husks back over the corn cob. Soak the corn in a large bowl of cold water for 30 minutes.
Meanwhile, heat the grill to medium-high heat. Place the corn directly on the grill grate, cover, and grill turning once or twice using tongs, about 15 to 30 minutes.
While the corn is grilling, in a small saucepan, place the butter, sour cream, paprika, chili powder, and red pepper over medium-high heat. Stir occasionally until butter is melted and the ingredients are incorporated. Season to taste with salt and freshly ground black pepper. Pour into a baking dish.
Shuck the corn and place into the butter bath and coat evenly, using a pastry brush to cover the ends and sides. Garnish with scallions and serve.
Oven Option: Preheat the oven to 400 degrees, and place de-silked cobs with husks directly onto the oven rack after soaking them. Roast 15 to 30 minutes, then follow the recipe as directed.
Adapted from Recipes from My Home Kitchen by Christine Ha.