Grilled Corn with Sweet Chili Sauce adds a spicy
kick to traditional corn on the cob!
Corn on the cob is an all American favorite every summer! When you grill corn the flavors deepen and shine through. Grilling also adds a nice color and lightly smoky flavor.
Grilling with sweet chili sauce:
I like to add an extra spicy kick to my corn from time to time, so I decided to try marinating and brushing the corn on the cob with a marinade that includes our homemade Thai sweet chili sauce.
Ingredients for the sweet chili marinade:
This marinade comes together in a minute. Just mix everything together in a bowl, or make it ahead and keep in a sealed jar in the refrigerator until ready to use.
- Sweet Asian Chili Sauce – click here for our homemade recipe
- Melted butter
- Sambal Oelek or Sriracha
- Chili Powder
- Lime Juice
- Salt and Pepper
How to perfectly grill Corn on the Cob with chili sauce:
There are two ways to grill corn on the cob, husk-on or husk-off. Both ways are great but this recipe is a husk-off method.
- Heat a grill to medium heat (about 350°F)
- Prepare marinade
- Clean corn by removing husks and interior silk
- Rinse and dry
- In a large baking dish (or resealable bag) add corn and the chili marinade and coat generously
- Put the marinated ears of corn on the hot grill and reserve remaining marinade
- Rotate every 3-4 minutes making sure to cook on each side. Depending on your grill this should take 12-16 minutes
- Brush the corn with additional marinade each time you turn it
- Corn should be lightly charred but not burned
- Remove from grill and sprinkle with chopped cilantro
Tips for perfect corn on the cob
- Why is my corn mushy or chewy? If your corn is chewy you have likely overcooked it. Corn has a high natural sugar content and when overcooked the sugar breaks down the kernel cell walls. Be sure to cook just until kernels are plump.
- Do I need to soak corn on the cob before grilling? Some chefs suggest soaking the corn prior to cooking. I’ve tried it both ways and found little difference in taste, so I skip this step unless I am cooking corn still in the husk.
What to serve with Corn on the Cob:
We’ve got you covered with some great main dishes to pair with your corn!
- Jerk Chicken
- Authentic Grilled Carne Asada
- Salmon Grilled on a Cedar Plank
- Southern Style Buttermilk Fried Chicken
- Asian Baked Chicken
Grilled Corn with Sweet Chili Sauce
- Gas or Charcoal Grill
- ⅓ cup sweet Asian chili sauce, see link for homemade recipe in notes below
- 3 Tbsp unsalted butter, melted
- 1 Tbsp garlic, minced
- 1 Tbsp Sambal Oelek or sriracha
- 1 tsp honey
- 1 tsp chili powder
- 4 tsp lime juice, freshly squeezed
- ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 4 ears corn on the cob, cleaned, husk and silk removed
- 1 Tbsp cilantro, freshly chopped
- Heat the grill to medium
Make the Chili Lime Sauce:
- In a small bowl whisk together Sweet Asian Chili Sauce, butter, garlic, sambal (or siracha), honey, chili powder, lime juice, salt, and pepper
Making the Corn:
- Coat the corn cobs generously with the chili lime sauce
- Place the corn on the preheated BBQ. Turn and baste with remaining sauce every 3 minutes until done. Depending on how hot your grill is this should take about 13-15 minutes. The corn should be charred but not burned.
- Remove from the grill and sprinkle with chopped cilantro. Serve.