Description
Sriracha Corn is a bold and flavorful side dish featuring sweet corn coated in a buttery Sriracha glaze with a hint of lime. This quick and easy recipe combines grilled or boiled corn with a spicy, tangy sauce, making it the perfect accompaniment to barbecues, tacos, or any grilled meats.
Ingredients
Main Ingredients
- 4 ears corn, husked
- 2 tablespoons butter, melted
- 1 tablespoon Sriracha sauce
- 1 teaspoon honey
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Lime wedges, for serving
Instructions
- Cook the Corn: Grill or boil the corn until tender, about 10–12 minutes. If grilling, place the husked corn directly on the grill grates and turn occasionally for even cooking. If boiling, immerse the corn in boiling water until cooked through.
- Prepare the Sriracha Glaze: In a small bowl, whisk together the melted butter, Sriracha sauce, honey, lime juice, and salt until combined and smooth.
- Glaze the Corn: Brush the prepared Sriracha glaze generously over the hot cooked corn, ensuring each ear is evenly coated with the flavorful sauce.
- Garnish: Sprinkle the chopped cilantro over the glazed corn to add freshness and a pop of color.
- Serve: Serve the corn immediately with lime wedges on the side for squeezing over the top, enhancing the bright and zesty flavor.
Notes
- Reduce the Sriracha amount for a milder flavor if preferred.
- Sprinkle with crumbled cotija cheese for a Mexican-inspired twist.
- Grilling the corn adds a smoky flavor that complements the spicy glaze perfectly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
