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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.

Four grilled corn on the cob with char marks on a cutting board, garnished with fresh parsley.

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.


A bottle of sriracha, five ears of corn on a cutting board, a bottle of rice vinegar, a head of garlic, and a bottle of honey arranged on a gray surface.

Youโ€™ll need:

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

If you donโ€™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. 

Four grilled corn cobs with seasoning and grill marks placed on a white cutting board, garnished with herbs on the side.

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.

Four grilled corn cobs on a cutting board, with a basting brush and bowl of reddish sauce nearby.

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.

Four grilled ears of corn on a cutting board, with some parsley and a striped cloth napkin nearby.

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

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Four grilled corn on the cob with char marks on a cutting board, garnished with fresh parsley.

Spicy Glazed Corn on the Cob

Corn gets a boost of spicy-sweet flavor with this easy glaze.
Author : Megan Myers
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 145 kcal

Ingredients
  

  • 4 ears corn, shucked
  • 1/4 cup honey
  • 4 teaspoons sriracha, plus more to taste
  • 2 cloves garlic, grated
  • 2 teaspoon rice vinegar
  • Salt and pepper, to taste

Directions

  • Preheat your grill to medium-high heat.
  • Whisk together honey, sriracha, vinegar, and salt and pepper to taste. Add more sriracha as desired.
    1/4 cup honey, 4 teaspoons sriracha, 2 cloves garlic, 2 teaspoon rice vinegar, Salt and pepper
  • Grill corn over medium-high heat for about 15 minutes, turning often.
    4 ears corn
  • Remove from heat and brush all over with glaze, then return to grill for 2-3 minutes per side, until lightly charred.
  • If desired, brush more sauce over the corn before serving.

Notes

  • Make sure to remove the corn from the grill to brush on the glaze, or it may drip into the flames and cause flare ups.

Nutrition

Calories: 145 kcalCarbohydrates: 35 gProtein: 3 gFat: 1 gSaturated Fat: 0.3 gSodium: 120 mgPotassium: 266 mgFiber: 2 gSugar: 23 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!
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About Megan

I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโ€™m here to help you enjoy the time spent in the kitchen.ย Read moreโ€ฆ

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2 Comments

    1. @Teresa It’s zucchini ribbons. I don’t think it worked quite well, but my zucchini wasn’t as long as it needed to be to get around the entire corn cob. Plus they just kind of fall off when you want to eat it, anyway!