Date palms in a desert grove
Grilled Corn on the Cob with Desert Dust
Dinner is dusted

Grilled Corn on the Cob with Desert Dust

Serves
4
Prep
10 mins
Cook
30 mins
Soak the corn in its husks before it meets the heat. Cook it over charcoal or gas, then pull back the husks and finish with butter and Desert Dust.

Ingredients

  • 4–8 ears corn, husks on
  • Butter, dairy or vegan
  • Desert Dust, any all-purpose blend; Spicy is suggested

Directions

  1. Soak the corn, with its husks on, in cold water for at least 30 minutes.
  2. For charcoal, wait until the flames have died down, then place the corn directly over the hot coals. For gas, place it over the hottest area of the barbecue.
  3. Turn the corn as needed as the husks blacken. Cook for about 30 minutes.
  4. Let the corn cool for 5–10 minutes, until safe to handle, then pull back the husks and remove the silks.
  5. Coat with butter and sprinkle generously with Desert Dust.

Keep in mind

  • The 30-minute soak and 5–10-minute cooling period are additional to grilling.
  • Choose dairy or vegan butter and your preferred all-purpose blend.
Spicy Desert Dust All-Purpose Seasoning

The Dust In This Recipe

Spicy Desert Dust

$12.99

Spicy starts with the smoky, earthy foundation of The Original, then adds wild Chiltepin and cayenne. The heat arrives bright and fast, while organic Coachella Valley dates round out the blend so the flavor still gets the last word.
  • Meet ChiltepinWild Sonoran chile brings bright, distinctive desert heat.
  • Bright, Fast HeatMedium-hot heat arrives quickly and leaves room for flavor.
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