Sriracha Lime Grilled Corn

Give your grilled corn on the cob a spicy twist with a sriracha lime butter. This simple yet delicious side dish is perfect for summer barbecues, offering a burst of flavor with every bite.

Prep time: 5 minutes
Cook time: 12 minutes
Serves: 4

Ingredients

4 ears of corn, husked

1/4 cup unsalted butter, softened

2 tbsp sriracha sauce

1 lime, zested and juiced

1/2 tsp garlic powder

1/4 cup chopped cilantro

Salt and pepper to taste

Lime wedges for serving

Instructions

1. Preheat your grill to medium-high heat.

2. In a small bowl, mix the softened butter, sriracha sauce, lime zest, lime juice, and garlic powder until well combined.

3. Brush the ears of corn with a small amount of the sriracha lime butter mixture, reserving the rest for serving.

4. Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until tender and slightly charred.

5. Remove the corn from the grill and brush generously with the remaining sriracha lime butter.

6. Season with salt and pepper to taste.

7. Garnish with chopped cilantro and serve with lime wedges.

Storage

Store any leftover corn by wrapping it in aluminum foil and keeping it in the refrigerator for up to 3 days.

Reheating

To reheat, place the wrapped corn in a 350°F oven for about 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.