Large roasted corn

Chili Roasted Corn

Yield: 6 ears

Featured Ingredients

This hot powdered salt is so terrific, we decided to name it in honor of the Roman god of fire, Vulcan. As the name implies, expect a ... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.3 oz)

Chili Roasted Corn Recipe

  • 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
  • 1 tablespoon Vulcan's Fire Salt
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Preparation Instructions

Place the corn in a large pan and fill with room temperature water to cover. Add the Morita Chipotles (or a milder/hotter chile if desired) and the Shrimp and Crab Boil 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 Vulcanโ€™s Fire Salt with the softened butter. Remove the husks and brush with the spicy butter.

Yield: 6 ears
Helpful Hints

For extra roasted flavor return the buttered corn to the hottest part of the grill to char.

Try topping with sour cream, lime juice, and fresh cilantro.


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