James’ Magic Corn

July 25th, 2015 Posted by Grilling, Side Dishes No Comment yet

best corn on the cob ever
I remember having the job of shucking corn as a kid. It’s a great kid job, right? Well, as an adult, it’s a toss up who cleans the corn now. But my job is to bring the flavor! I like to mix it up and add a little something different to my corn. This time I recalled a guy that I used to work with last summer. He swears this corn is magic (meaning it will get you the attention of the ladies) and everyone will be asking you how you made this amazing corn. This is his recipe, and let me tell you, it IS magic! The corn will disappear before your eyes. 

We were talking to our neighbors the other night about gardening, and Joel started dropping some knowledge about corn. Did you know that each of those little strings on a cob of corn is linked to a kernel? Each one has to be pollinated individually! Nature is pretty crazy. Cleaning corn on the cob ever since I heard that makes me day dream… about those little kernels and how they grow. These are the things I think about when I’m doing tasks like shucking corn on a summer day with an iced tea next to me. Do you ever day dream while you’re cooking? I do it all the time.

That’s why it’s great that this recipe is so simple. You could mix up the spices to your liking or even add fresh herbs, but I would recommend leaving the ratio of salt, sugar and pepper the same… they make a good flavor base!

best corn on the cob ever

Mix the spices together. Add the lime juice and hot sauce. 

best corn on the cob ever

Add to the melted butter and garlic and brush all over the corn. Ooooh yeeeeaaaaaaaaa. 

best corn on the cob ever

Grill it! I like to leave the foil off to get those grill marks, but you could also totally remove the silk and husks and wrap these up in foil too.

best corn on the cob ever

One bite, and you’ll be charmed. 

James’ Magic Corn
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • 1 tablespoon sugar
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Juice of 1 lime
  • A few dashes Taptio hot sauce
  • 3-4 cloves of garlic, peeled and minced
  • 4-6 ears fresh corn, husks pulled back and cleaned of strings (either fully remove husks or leave pulled back as “handles”
  • 1 stick unsalted butter
  1. In a small bowl, mix together the salt, pepper, sugar, cayenne, paprika and cumin. Squeeze the lime into the mixture and add in the hot sauce to taste.
  2. In a small sauce pan, melt the butter with the garlic. When the butter is melted, stir in the spices and remove from the heat. Brush all over corn. Barbecue or bake until done, about 10-15 minutes.
  3. If you have extra butter, you can put it in a sandwich bag after it cools and freeze it for next time.


Tags: ,

The comments are closed.

Subscribe to the Pickle Jar Studios Newsletter for updates and podcast episodes!

Instagram @PickleJarStudios

Something is wrong.
Instagram token error.
Load More