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A close up of a few spicy corn on the cob, they are charred and served with fresh parsley.

Spicy Corn on the Cob

A quick and flavorful side dish that's perfect for BBQs, cookouts, or any summer meal! Sweet, buttery, and just the right amount of spice.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 219 kcal

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!
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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.