It’s not quite corn season in New England but its starting to show up at the market and I just couldn’t resist. This recipe adds the perfect amount of buttery spice without overwhelming the natural deliciousness of corn on the cob.
For this recipe you will need:
- 4 ears of fresh corn
- 2 tsp. Victoria Taylor’s Texas Red Seasoning
- 2 tsp. softened butter
You may substitute other blends if you would like. New Orleans and Smoky Paprika Chipotle would both work well in this recipe.
Combine butter with Texas Red Seasoning. Rub mixture completely over each corn cob.
Wrap each ear tightly with foil and place on the grill over medium heat, turning frequently. Cook for 15-20 minutes.
Remove from grill and serve.