Sriracha Glazed Corn on the Cob

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Summer corn gets a boost of spicy-sweet flavor from sriracha and honey in this easy glazed corn on the cob recipe.

Corn on the cob is a summertime staple for good reason. It’s sweet, easy to cook, and always a crowd pleaser!

Living in the Midwest means we get lots (and lots) of corn in the summer. In fact, a lot of the humidity here in Illinois comes from the growing corn.

I don’t mind too much though, because it means we can get as much corn as we want during high summer. I make my roasted corn salad often, but we also love this glazed corn on the cob recipe. It’s a great way to take your corn up a notch.

The glaze is easy, with honey and sriracha as the starring roles. I’m a big fan of sweet-spicy flavors, and the glaze pairs so well with the naturally sweetness of the corn.

Try something different this corn season and make this recipe!

Ingredients for glazed corn on the cob

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Corn on the cob
• Honey
• Sriracha 
• Rice vinegar (unseasoned)
• Garlic cloves
• Salt and pepper

If you don’t have fresh corn on the cob available yet, you can make this recipe with frozen ears of corn. Make sure it is thawed completely.

You can use a different hot sauce in place of the sriracha, although I highly recommend keeping a bottle of sriracha on hand! A good substitute would be Tapatio, sambal oelek, or gochujang, but keep in mind they all have a slightly different flavor profile. 

How to make this recipe

Shuck the corn, removing the husks and silks, and trim the ends if needed. How much you trim will depend on your corn; farmers market corn usually needs to be trimmed more than what you get at the grocery store.

Preheat your grill to medium high heat.

In a mixing bowl, whisk together the honey, sriracha, rice vinegar, and garlic. Add salt and pepper to taste, as well as any additional sriracha as desired.

Set the corn on the grill and cook for 15 minutes, turning often so it cooks evenly.

Remove the corn from the grill and brush all over with the sauce. (If you brush while on the grill, it can cause flare ups.)

Return the corn to the grill and cook for 2-3 minutes per side, until the corn is lightly charred.

If you like, brush on additional glaze or drizzle on sriracha before serving.

Serving suggestions

Obviously, this corn is a fantastic side dish with anything grilled!

For chicken, go with grilled chimichurri chicken or rum jerk chicken. 

Want a burger? Make hatch turkey burgers or bison burgers.

If you have a smoker, give smoked tri tip a try.

To round out the veggie side dishes, I like to make grilled shishito peppers, grilled eggplant, or grilled potato salad.

Give this glazed corn on the cob a try the next time you fire up the grill!