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Chili Roasted Corn

Chili Roasted Corn

Submitted by: Geneva from Geneva, IL
Yield: 6 ears


  • 6 large whole ears corn, still in husks
  • 1 ounce whole morita chipotle chilies
  • 1 ounce shrimp and crab boil
  • 1/2 cup butter, room temperature

Preparation Instructions:

Place the corn in a large pan and fill with water to cover. Add the Morita Chipotles (or a milder/hotter chile if desired) and the Pickling Spices to the water. Soak overnight.
Heat a grill until hot. Place the corn on the grill. Top the corn with the chiles and some of the soaking spices. Roast until the husks turn black (turning as necessary) and the corn is cooked, about 15-20 minutes). Mix the Vulcan’s Fire Salt with the softened butter. Remove the husks and brush with the spicy butter.

For extra credit: Add the peeled and buttered corn husks back to the grill so they can get some char on them. Serve with cotija cheese, shredded cilantro, and lime wedges.



Spices Featured in this Recipe

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