Flavorful Grilled Corn on the Cob with Spicy Sriracha Lime Butter
This grilled corn on the cob is slathered with a creamy, spicy sriracha lime butter that adds a perfect zing to the sweet, smoky kernels. It’s a quick, easy, and crowd-pleasing summer side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 1/2 cup (115g) unsalted butter, softened
- 2 tablespoons sriracha sauce (adjust to taste)
- Juice of 1 lime
- Zest of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper (optional)
Instructions
- Husk the corn completely, removing all silk strands. Rinse the ears under cold water and pat dry.
- In a mixing bowl, combine softened butter, sriracha sauce, lime juice and zest, garlic powder, salt, and black pepper. Whip together until smooth and creamy.
- Preheat grill to medium-high heat (around 400°F). Clean and lightly oil the grates.
- Place corn directly on the grill grates. Grill for 10-12 minutes, turning every 2-3 minutes until kernels are tender and charred evenly.
- Remove corn from grill and immediately brush generously with the spicy sriracha lime butter.
- Serve the corn hot with extra butter on the side for dipping.
Notes
Use softened butter for easier spreading. Fresh lime zest should be grated just before mixing to preserve aroma. Adjust sriracha amount to control heat. For dairy-free, substitute butter with plant-based alternative. Oven roasting at 425°F for 20-25 minutes is a good alternative if no grill is available.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 12
- Fiber: 2
- Protein: 3
Keywords: grilled corn on the cob, sriracha lime butter, spicy corn, summer side dish, barbecue side, easy corn recipe