Sweet and Spicy Corn on the Cob
I’ve taken a popular sweet chili sauce and added some spice to bring corn to a whole new level. I figured if sweet chili sauce can be used as a dipping sauce for meats and egg rolls, then it’d be great added to corn. Turns out I was right. A simple adjustment to the sweet and spicy glaze to make it creamy helps this sauce stick to your corn.
VARIATION TIP:Want it spicier? Add more sriracha. Don’t like spice? Omit the sriracha. The addition of mayonnaise and sour cream tones down the kick in the sweet chili sauce.
Ingredients
- 6 ears corn, shucked
- Avocado oil, for drizzling
- Salt
- Freshly ground black pepper
- 1/2 cup sweet chili sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- Juice of 1 lime
- 1/4 cup chopped cilantro, for garnish
- Grill Grate
Instructions
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 12 minutes. Select START/STOP to begin preheating.
Step 2
While the unit is preheating, drizzle the corn with avocado oil, rubbing it in to coat. Season with salt and pepper all over.
Step 3
When the unit beeps to signify it has preheated, place the corn on the Grill Grate. Close the hood and grill for 6 minutes.
Step 4
After 6 minutes, open the hood and flip the corn. Close the hood and cook 6 minutes more.
Step 5
While the corn is cooking, in a small bowl, combine the sweet chili sauce, sour cream, mayonnaise, sriracha, and
lime juice.
Step 6
When cooking is complete, remove the corn from the grill. Coat the ears with the sweet chili sauce mixture. Garnish with the cilantro and serve.