Looking for a simple but irresistible side dish that's perfect for summer gatherings? This Spicy Corn on the Cob with Butter, Honey, and Chili is a must-try! With just a few basic ingredients, you can transform fresh corn into a sweet, savory, and slightly spicy treat that pairs beautifully with anything off the grill.
Whether you're planning a backyard BBQ, a casual dinner, or just craving a tasty snack, this corn recipe is guaranteed to be a hit.
Why You'll Love This Recipe
- Quick and Easy: all done in under 30 minutes with minimal prep.
- Big Flavor: Buttery, sweet, and slightly spicy.
- Crowd pleaser Alert: this side is as impressive as it is delicious!
Ingredients
Here's what you'll need to make this sweet and spicy corn:
- Fresh Corn on the Cob (4 cobs): Fresh, whole ears of corn are the foundation of this recipe. Boiling them first ensures they stay juicy and tender.
- Butter (3 tablespoons): Rich, creamy butter creates a luscious base for the sauce. You can substitute vegan butter if preferred.
- Honey (2 tablespoons): Adds a subtle sweetness that balances the spice. Maple syrup works well as a vegan alternative.
- Chili Flakes (1 teaspoon): Brings a mild to moderate heat. Adjust the amount to your taste, or swap in smoked paprika for a milder option.
- Salt and Pepper: Essential for seasoning the water and finishing the dish. I love using coarse sea salt for a final sprinkle.
- Fresh Parsley: Adds a fresh, herbaceous note and brightens up the final presentation. Optional, but highly recommended!
How to Prepare Spicy Corn on the Cob
1. Cook the Corn
Start by removing the husks and silks from the corn. Bring a large pot of salted water to a boil. Add the corn and cook for about 15 minutes, turning occasionally, until tender but still slightly crisp. If you prefer softer corn, cook a few minutes longer.
2. Make the Chili Butter
While the corn is cooking, melt the butter gently in a small saucepan. Stir in the honey, chili flakes, a pinch of pepper, and a sprinkle of coarse sea salt. Keep the sauce warm on low heat.
3. Grill the Corn
After boiling, drain the corn well. Heat a grill pan over medium-high heat (or fire up your BBQ). Grill the corn on all sides until you get nice char marks. This adds a smoky flavor that pairs beautifully with the honey butter.
4. Coat the Corn
Brush the hot corn cobs generously with the chili butter, making sure they're coated evenly on all sides.
5. Garnish and Serve
Transfer the corn to a serving platter. Sprinkle with additional sea salt and chopped fresh parsley. For extra heat, serve with extra chili flakes on the side!
How to Store Corn on the Cob
- Refrigerate Leftovers: Allow the corn to cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- Reheat Before Serving: Warm leftovers gently in a skillet over medium heat. If you have leftover chili butter, brush a little more on top after reheating.
- Make-Ahead Tips: You can boil the corn and prepare the chili butter a day ahead. Store separately and grill just before serving for the best flavor.
Frequently Asked Questions
The spice level is moderate. If you're sensitive to heat, reduce the chili flakes or swap them out for smoked paprika.
Absolutely! Use a vegan butter substitute and maple syrup instead of honey.
This corn is fantastic with grilled steaks, burgers, BBQ chicken, or baked potatoes. It's also a great addition to a summer buffet!
Spicy Corn on the Cob
Equipment
- grill pan
- pastry brush
Ingredients
- 4 fresh corn cobs, husked
- 3 tablespoon butter
- 2 tablespoon honey
- 1 teaspoon chili flakes (adjust to taste)
- salt and black pepper (to taste)
- coarse sea salt (for garnish)
- fresh parsley (for garnish)
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil. Add the corn cobs and cook for about 15 minutes, turning occasionally, until tender but still slightly crisp.
- Prepare the Chili Butter: While the corn is cooking, melt the butter in a small saucepan over low heat. Stir in the honey, chili flakes, a pinch of black pepper, and a sprinkle of coarse sea salt. Keep warm.
- Grill the Corn: Drain the corn well. Heat a grill pan or outdoor grill over medium-high heat. Grill the corn cobs, turning occasionally, until lightly charred on all sides.
- Coat the Corn: Brush the hot corn generously with the chili butter, ensuring each cob is well coated.
- Garnish and Serve: Transfer the corn to a serving platter. Sprinkle with additional sea salt and chopped fresh parsley. Serve with extra chili flakes on the side for those who like it spicier!
Notes
- Make-Ahead: You can boil the corn and prepare the chili butter up to 1 day in advance. Store separately and finish grilling and basting just before serving.
- Storage: Leftover corn can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet or microwave before serving.
Leave a Reply