This Sweet and Spicy Grilled Corn on the Cob is the perfect side dish any time of the year! A flavorful cob recipe that everyone will love!
Grilled Corn on the Cob
Time to break out the grill! Now that (most of) the cold weather has passed, it’s time to be out in the fresh air again. When I think of spring, I think of hours in the backyard, more fresh produce, and grilling. That’s where this Sweet and Spicy Corn on the Cob comes in!
This grilled corn on the cob recipe is covered in a sweet and spicy sauce – a classic combination. It has an additional smoky flavor from the grill and is one of those easy recipes that is a fantastic compliment to any meat or main dish.
The total time for making this dish is only 20 minutes. Not only is it the best corn recipe you’ll find because it is simple and flavorful, but corn is one of the best foods of the season.
There are chili flakes in this great recipe, so it is a delicious way to add some spiciness to the freshest corn of the season. The sweetness of the corn itself will cut a bit of the spice, so if you are serving people who are sensitive to spice, try lightly basting their corn instead of omitting the butter mixture altogether. That said, it is also a great way to introduce people to spicier flavors.
Naturally vegetarian and gluten-free, this perfect summer side dish can be made anytime you have a grill handy. Keep the ingredients for the butter mixture on-hand (you may have them in your cabinets already, but they are readily available at your grocery store) and the only thing you’ll need is some fresh corn on the cob.
Recipe Notes:
If you plan to make a double batch, make a double batch of the spicy glaze as well. You want all of the great flavor on every cob. It’s the best part.
Be sure not to omit the maple syrup from the cob seasoning. It is the secret ingredient to the spicy butter recipe.
If you have leftover corn that you’ve already boiled, you can use it as your grilling corn for this recipe. Grill it for a shorter time during the first round of cooking and then glaze your cobs.
How To Make Spicy Corn on the Cob
Sweet And Spicy Grilled Corn On The Cob Ingredients:
4 fresh sweet corn on the cob, cleaned and stripped 1/2 cup butter, softened 1/4 cup real maple syrup 2 teaspoons ground ginger 1 teaspoon minced garlic 1/4 teaspoon dried red pepper flakes
Supplies Needed:
Small bowl Kitchen spoon or wooden spoon Electric grill or charcoal grill Barbecue tongs Pastry brush or basting brush
Directions:
Step 1: Fire up your grill and set it up for approximately medium heat.
Step 2: In a small bowl, combine the butter, maple syrup, ginger powder, chili flakes, and garlic powder. Stir until everything is well mixed.
Step 3: Take out the corn cobs and make sure that they are cleaned of their outer husks and stripped of all of the silky fibers. Dip the clean corn in fresh water and set them on the grill grates.
Step 4: Grill the corn on medium heat for approximately 3 – 4 minutes per side.
Step 5: Once each side has been grilled, begin to baste the corn with the spice mixture. Make sure that you are covering all of the corn kernels with enough sauce.
Continue to turn and baste the corn until all of the sides are grilled.
If there’s any butter mixture left over once you’ve basted all four ears of corn, microwave it until it is melted butter and pour it over all of the now spiced corn. Serve hot and enjoy!
How To Store Leftover Sweet And Spicy Grilled Corn On The Cob
If you are not serving your cooked corn immediately, wrap them in aluminum foil to help maintain both the hot corn and spice rub mixture on each ear of corn.
If you want to store your leftover corn side dish overnight, allow them to cool to room temperature. Wrap them tightly in plastic wrap or aluminum foil or place them in an airtight container and refrigerate for up to 5 days.
What Do I Do If I Don’t Have Red Pepper Flakes For This Corn Recipe?
If you don’t have red pepper flakes, don’t worry. Chili powder is a great alternative. Be very careful that you don’t use as much chili powder as you would red pepper flakes, though! They are not 1:1.
This recipe calls for 1/4 teaspoon red pepper flakes, so start with 1/8 teaspoon chili powder and taste your mixture. Add a tiny bit more to your personal preferences, but be careful. Chili powder is stronger than chili flakes.
Theoretically you could substitute black pepper, cayenne pepper, or hot sauce, but the best way is to stick with either red pepper flakes or chili powder for this spicy and sweet corn recipe.
In a small bowl, combine the butter, maple syrup, ginger, chili flakes and garlic. Stir until everything is well mixed.
Take out the corn and make sure that it is cleaned and stripped of all of the silky fibers. Dip the corn in fresh water and set it on the grill.
Grill the corn for approximately 3 - 4 minutes per side.
Once each side has been grilled, begin to baste the corn with the butter mixture. Continue to turn and baste the corn until all of the sides are grilled.
If there’s any butter mixture left over once you've basted all four ears of corn, microwave it until it has melted and pour it over all of the ears of corn.
Serve hot and enjoy!
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Step 3: Take out the corn cobs and make sure that they are cleaned of their outer husks and stripped of all of the silky fibers. Dip the clean corn in fresh water and set them on the grill grates. 
Step 5: Once each side has been grilled, begin to baste the corn with the spice mixture. Make sure that you are covering all of the corn kernels with enough sauce. 
Continue to turn and baste the corn until all of the sides are grilled. 
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