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Flavorful Grilled Corn on the Cob with Sriracha-Lime Butter

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A quick and easy grilled corn on the cob recipe featuring a tangy, smoky sriracha-lime butter that adds a perfect spicy kick and bright citrus flavor.

Ingredients

Scale
  • 4 ears fresh corn on the cob
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tablespoons sriracha sauce (adjust to heat preference)
  • Juice of 1 large lime (about 2 tablespoons)
  • Zest of 1 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • Pinch of freshly ground black pepper
  • Optional garnish: chopped fresh cilantro or parsley

Instructions

  1. Peel back the husks of the corn without removing them completely; remove the silk strands carefully and fold the husks back over the corn. Alternatively, remove the husks entirely for more char (about 5 minutes).
  2. In a mixing bowl, combine the softened butter, sriracha sauce, fresh lime juice, lime zest, garlic powder, smoked paprika, salt, and pepper. Whisk until fully blended and smooth (3-4 minutes). Taste and adjust heat or salt if needed.
  3. Preheat the grill to medium-high, around 375°F (190°C). If using charcoal, wait until the coals are covered with white ash.
  4. Place the prepared corn directly on the grill grates. Cook for about 15-20 minutes, turning every 3-4 minutes to get even char marks on all sides. The husks will char lightly if left on, or the kernels will blister and brown if husks are removed.
  5. As soon as the corn is off the grill, spread the sriracha-lime butter liberally over each ear while still hot, so it melts into the kernels. Use a brush or spoon for even coverage.
  6. Sprinkle with chopped fresh cilantro or parsley if desired. Serve immediately for the best flavor and texture.

Notes

Soak husks in water for 10-15 minutes before grilling if leaving husks on to prevent burning and add steam. Butter should be softened for smooth blending. Adjust sriracha amount to control heat level. Parboiling corn for 5 minutes before grilling can speed cooking but reduces smoky flavor. Leftover butter can be refrigerated for up to a week and used on other dishes.

Nutrition

Keywords: grilled corn on the cob, sriracha lime butter, spicy corn, BBQ side dish, summer cookout recipe

Find it online: https://tastytuck.com/flavorful-grilled-corn-on-the-cob-with-sriracha-lime-butter-easy-recipe/