Chili Corn

Chili Corn
  • 6 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time


Add all
  • 12

    ears of corn husked

  • 1/2 cup
    (125 mL)

    butter, softened

  • 2 tsp.
    (10 mL)

    ground cumin

  • 2 tsp.
    (10 mL)

    chili powder

  • 2

    clove garlic, chopped fine

  • 2 tsp.
    (10 mL)

    minced fresh coriander


Mix butter, cumin, chili powder, garlic and coriander together in a small bowl. Set aside.

Preheat barbecue to medium.

Gently pull back husk, leaving it attached at the base. Remove all corn silk.

Baste each ear with a little chili butter and pull up the husk, tying the ends with wet string.

Arrange ears on grill and close the lid.

Cook, turning frequently, about 20 minutes or until leaves blacken and kernels are tender.

Serve immediately.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007