Grilled Corn with Sweet Chili Sauce (also known as Bang Bang Corn) 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.Jump to Recipe
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. This was inspired by a version of Bang Bang Corn that I had at a BBQ restaurant. It’s such a fun way to kick up the corn on the cobs flavor!
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 it in a sealed jar in the refrigerator until ready to use.
- Sweet Asian Chili Sauce – click here for our homemade recipe
- Melted butter
- Garlic – add more or less to suit your own taste
- Sambal Oelek or Sriracha – a basic Asian hot sauce
- Chili Powder
- Lime Juice – freshly squeezed, please!
- Salt and Pepper
Other ingredients needed
- Corn on the Cob
- Cilantro or Italian Parsley, for garnish (optional)
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 the marinade
- Clean the corn by removing the husks and the interior silk
- Rinse and dry the cleaned corn
- In a large baking dish (or resealable bag) add the cleaned corn and the chili marinade. Be sure to shake or roll around to coat generously
- Put the marinated ears of corn on the hot grill and reserve the remaining marinade
- Rotate the corn on the cob every 3-4 minutes, making sure to cook on each side Depending on your grill this should take 12-16 minutes, but every grill is different, so this is just a guide
- Brush the corn with additional marinade each time you turn it
- The corn should be lightly charred but not burned so keep an eye on it!
- Remove from the grill and sprinkle with the chopped cilantro (optional). If you aren’t a cilantro lover then chopped parsley is a good alternative
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 (Bang Bang Corn)
- 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.