Honey Sriracha Buttered Corn on the Cob slathers each plump kernel of corn with sweet honey, a kick of hot sauce, and plenty of melted butter in each luxurious bite!
This summer I am totally on a corn on the cob kick, and I’m OK with that. However, I think the people at the grocery store may get a little annoyed with me as I meticulously dig through the bins of corn like an archeologist searching for a rare artifact. I feel like I need to set out a sign with a disclaimer: “I need pretty corn for pictures! I’ll leave the ugly ones for you.”
Is there a better summer side dish than vibrant sweet corn kernels bursting in your mouth with each buttery bite? Yes! Trick question. A better summer side dish would have a spicy kick of sriracha hot sauce and the sweet stickiness of honey blended into each buttery bite! Now that is a side dish!
If you are just buttering your corn and calling it a day, you are missing out on a chance to add a whole additional layer of flavor! As a hot sauce fanatic, I never miss a chance to get up the heat level on any plate of food. Sriracha hot sauce adds the perfect level of heat to the corn while the sweetness of honey tames each bite.
You can certainly make your corn on the cob in a pot on the stovetop if desired, however I highly recommend checking out my How to Grill Corn on the Cob tutorial to infuse your corn with the smoky taste of the grill. Grilled Honey Sriracha Buttered Corn on the Cob? Now we’re talking!
If you do decide to grill your corn on the cob, having a good grill kit will make it easier to tend to the corn as it is grilling, plus my Cuisinart Grill Set also includes stainless steel corn holders (as seen in the pictures). Pick one up for yourself or as a fantastic Father’s Day gift.
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Honey Sriracha Buttered Corn on the Cob
- 6 ears of corn
- 1 stick butter
- 1 tbsp sriracha sauce
- 1 tbsp honey
- Melt butter and stir in sriracha and honey till combined.
- Heat large pot of water to boil and add corn. Boil for 10 minutes.
- (Alternatively you can grill the corn instead)
- Remove corn and let cool slightly.
- Slather each piece liberally with honey sriracha butter and add salt and pepper to taste.
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