Roasted Lemon-Chili Corn: Football Foodie Fall
Recipe type: side, grilling
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 ears of corn, in husk, end with silks cut off
  • Juice from one large lemon, (approximately 4-6 tablespoons)
  • 2 tablespoons butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  1. Rinse corn, leave in husk
  2. Over medium heat on the grill, cook for about 30 minutes until steamed through. (The corn should no longer feel hard and instead should be rather plump with some spring to it when squeezed.)
  3. While the corn is grilling, melt the butter and mix together with the lemon juice, chili powder and salt.
  4. Once the corn is done, peel back husks and corn silk and discard. Brush with ears of corn with the lemon-butter-chili mixture and grill until slightly charred on all sides.
Not grilling? Roast the corn the same exact way in a 350ยบ oven for about thirty minutes.
Recipe by sarah sprague at