Have you ever tried a recipe and then thought, “Where have you been all my life?” I know, I’m a little dramatic, but really, I have never had anything quite like Sweet and Sassy Grilled Corn. Our normal boiled sweet corn is going to be shoved to the back burner (literally) after trying this grilled corn. This recipe has a little sweetness and a whole lot of zip! We loved Sweet and Sassy Grilled Corn, and we think you will, too.
This recipe came from a newsletter that our electric coop publishes monthly and is attributed to the Our Redeemer Lutheran Church cookbook. With sweet corn season upon us, I thought our family could try something new. Little did I know that it would be a life changing experience. 😉 Thankfully, I had all the ingredients to try Sweet and Sassy Grilled Corn immediately. Our family liked the recipe so well they requested (demanded) I make it again the following night. Needless to say, we went through a dozen ears of sweet corn in two days, and there were no leftovers.
Sweet and Sassy Grilled Corn Recipe…
Putting together the recipe couldn’t be easier. I combined the glaze in a two cup measuring cup and brushed it on the cleaned sweet corn prior to grilling. Originally, I had a few concerns about the glaze, mostly that it would not stick to the ear while it was grilled and it would burn. Instead, the honey not only adhered well, but it caramelized nicely.
I tried both sriracha and a sweet chili sauce in the glaze. Both worked very well. So, if you are feeling a little more sweet, try the sweet chili sauce. (We recommend Frank’s RedHot Sweet Chili Sauce.) If you like things a little more sassy, go with the sriracha! 🙂 Either way, this recipe can be customized to reach your perfect balance of sweet and spicy.
We used our Weber charcoal grill for the Sweet and Sassy Grilled Corn, and I tried to keep the temperature between 375° F to 400° F. I also found that placing the corn directly over the charcoal worked well.
I turned the ears every five minutes or so, because I wanted those great grill marks all the way around the ear. That is where the flavor is most intense! The ears cooked in approximately 15 minutes. I brushed them with another layer of the glaze, and it was time to eat!
This recipe does take a little longer than boiling the sweet corn, but the flavor is far superior. Served with grilled burgers and garden-fresh tomatoes, this Sweet and Sassy Grilled Corn is the perfect summer meal. I love that it can all be cooked outside, leaving the heat out of my kitchen! Plus, there is very little clean up. WARNING: If you are serving more than four people, you might want to double (or triple) the recipe. 🙂 Wishing you a great weekend!
Ingredients
- 2 T. melted butter
- 1/2 c. honey
- 2-3 large cloves of garlic, minced
- 2 T. hot chili sauce or sriracha
- 1/2 t. salt
- 1/4 t. pepper
- 1/4 t. paprika
- 6 ears sweet corn
Instructions
- Mix all ingredients, except corn, in a small bowl until blended.
- Brush on ears of corn.
- After coating grill rack with oil, grill for 10-12 minutes over medium heat, turning the ears to achieve even grilling.
- Remove from grill, baste corn with remaining glaze, and serve.
For other vegetable ideas, you might like my Roasted Dill Potatoes or Roasted Sweet Potatoes.