Description

Sriracha Corn is a vibrant and spicy side dish that pairs sweet, tender corn with a luscious buttery glaze infused with fiery Sriracha and a zesty hint of lime. This flavorful dish offers a perfect balance of heat and sweetness, enhanced by fresh chopped cilantro. Ideal for summer barbecues, tacos, or alongside grilled meats, this quick and easy recipe brings a bold kick to classic corn on the cob.

Ingredients

Corn

4 ears corn, husked

Sriracha Glaze

2 tablespoons butter, melted
1 tablespoon Sriracha sauce
1 teaspoon honey
1 tablespoon lime juice
¼ teaspoon salt

Garnish

2 tablespoons chopped cilantro
Lime wedges, for serving

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Instructions

Cook the Corn: Grill or boil the husked corn ears until they are tender and cooked through, which typically takes about 10 to 12 minutes depending on your method and heat. Grilling will add a smoky flavor, while boiling keeps it classic and tender.
Prepare the Sriracha Glaze: In a small bowl, combine the melted butter, Sriracha sauce, honey, lime juice, and salt. Whisk these ingredients thoroughly until the mixture is smooth and well integrated, forming a zesty and spicy glaze.
Coat the Corn: Using a brush, generously apply the prepared Sriracha glaze all over the hot corn ears, ensuring each kernel is coated to absorb the vibrant flavors.
Add Freshness: Sprinkle the coated corn with freshly chopped cilantro, adding a fresh, herbaceous contrast to the spicy glaze.
Serve: Immediately serve the Sriracha Corn while warm, accompanied by lime wedges for extra citrus tang that diners can squeeze over the corn as desired.

Notes

Reduce the Sriracha amount for a milder spice level if preferred.
Sprinkle with crumbled cotija cheese to add a delicious Mexican-inspired twist.
Cooking the corn on the grill adds an outstanding smoky flavor profile.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Grilling
Cuisine: American