BBQ Corn with Sriracha Butter
Sweet corn on the cob is grilled to perfection and slathered in a spicy sriracha butter for a side dish that's sure to steal the show at your next barbecue.
Ingredients - Serves 4
- Black pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Garlic - 1 clove, minced
- Sriracha - 2 tablespoons
- Butter - 1/2 cup, softened
- Corn on the cob - 4 ears
Let's Get Started
- Preheat your grill to medium-high heat.
- In a small bowl, combine the softened butter, sriracha, minced garlic, salt, and black pepper.
- Peel back the husks from the corn, but do not remove them completely. Remove the silk from each ear of corn.
- Spread the sriracha butter mixture evenly over each ear of corn. Pull the husks back up around the corn.
- Place the corn on the grill, turning occasionally, until the kernels are tender and charred in spots, about 10-15 minutes.
- Serve the corn hot, with any remaining sriracha butter on the side.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 200
- Fat: 10g
- Carbs: 27g
- Protein: 3g
- Sodium: 100mg
- Sugar: 6g
