Description
Sriracha Corn is a bold and flavorful side dish featuring sweet corn coated in a buttery Sriracha glaze with a hint of lime. It perfectly complements barbecues, tacos, or grilled meats with its spicy, tangy, and slightly sweet profile.
Ingredients
Corn
- 4 ears corn, husked
Sauce
- 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
Instructions
- Cook the corn: Grill or boil the corn until tender, approximately 10 to 12 minutes, ensuring the kernels are cooked through but still crisp.
- Prepare the glaze: In a small bowl, whisk together the melted butter, Sriracha sauce, honey, lime juice, and salt until fully combined to create a smooth, flavorful glaze.
- Brush the corn: Generously brush the hot cooked corn with the prepared Sriracha glaze so each ear is well coated with the spicy, buttery mixture.
- Add garnish: Sprinkle the chopped cilantro evenly over the glazed corn to add fresh herbal notes and color contrast.
- Serve: Serve the corn immediately while warm, accompanied by lime wedges for an extra citrusy kick if desired.
Notes
- Reduce the amount of Sriracha if you prefer a milder spice level.
- Add crumbled cotija cheese for a Mexican-inspired variation that enhances flavor and texture.
- Grilling the corn imparts a lovely smoky flavor that pairs beautifully with the spicy glaze.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
