Spicy Grilled Corn with Sweet-and-Sour Sauce

Corn on the cob is a popular staple for summer barbecues and outdoor gatherings. It’s a simple yet versatile ingredient that can be transformed into a show-stopping side dish with just a few added spices and sauces. This recipe elevates the traditional grilled corn by incorporating a kick of heat from chili flakes, balanced with a tangy and sweet dipping sauce that adds layers of flavor.

The key to making perfect grilled corn lies in finding the right combination of spices and sauces to bring out the natural sweetness of the corn while enhancing its smokiness from the grill. In this recipe, we’re focusing on adding a rich, bold flavor profile through the use of a spicy rub, while the sweet-and-sour sauce will provide a refreshing contrast.

Ingredients

For the Grilled Corn:

• 4 fresh ears of corn, husked
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• 1 teaspoon of chili powder
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ¼ teaspoon of cayenne pepper (adjust to taste for spice)
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro or parsley (optional, for garnish)
• Lime wedges for serving

For the Sweet-and-Sour Sauce:

• ¼ cup of honey or maple syrup
• 2 tablespoons of rice vinegar or apple cider vinegar
• 2 tablespoons of ketchup
• 1 tablespoon of soy sauce
• 1 teaspoon of chili paste or sriracha (optional, for extra heat)
• 1 clove garlic, minced
• 1 teaspoon of cornstarch (optional, for thickening)
• ¼ cup of water

Instructions

Step 1: Prepare the Grill

Start by preheating your grill to medium-high heat. You want the grill to be hot enough to give the corn a good char but not so hot that it burns quickly. If you're using a gas grill, this usually means setting the temperature around 375°F (190°C).

Step 2: Season the Corn

In a small bowl, combine the olive oil, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Brush each ear of corn generously with the spiced olive oil mixture, making sure to coat the entire surface of the corn evenly.

Step 3: Grill the Corn

Place the seasoned corn directly on the grill grates. Grill for about 10-12 minutes, turning the ears every 2-3 minutes to ensure even charring on all sides. The corn should develop a deep golden color with a slight char, giving it a delicious smoky flavor. The grill marks will enhance the overall presentation and texture of the dish.

Step 4: Prepare the Sweet-and-Sour Sauce

While the corn is grilling, you can start making the sweet-and-sour sauce. In a small saucepan over medium heat, combine honey (or maple syrup), rice vinegar, ketchup, soy sauce, chili paste, and minced garlic. Stir well to blend all the ingredients.

In a separate small bowl, mix the cornstarch with water to create a slurry. Add this slurry to the saucepan to thicken the sauce slightly (this step is optional but recommended for a more luxurious texture). Cook the sauce for about 5-7 minutes, stirring frequently until it thickens to a desired consistency. Once ready, remove it from heat and let it cool slightly before serving.

Step 5: Serve the Grilled Corn

Once the corn is perfectly grilled, remove it from the grill and transfer it to a serving platter. Sprinkle fresh cilantro or parsley on top for a burst of color and freshness. Serve the corn with lime wedges on the side to squeeze over the top just before eating. The lime juice will brighten the flavors and complement the heat of the chili spices.

Step 6: Drizzle with Sauce or Serve on the Side

You have two options for serving the sweet-and-sour sauce. You can drizzle the sauce over the grilled corn for a sticky, flavorful finish, or you can serve the sauce on the side as a dip for those who prefer to control how much sweetness they want with each bite. Either way, the sauce enhances the corn with a burst of tangy and sweet flavors that balance the heat from the chili rub.

Customization Ideas

1. Add Cheese: For a creamy twist, you can sprinkle some crumbled feta or cotija cheese over the grilled corn right before serving. This adds a tangy, salty element that works beautifully with the sweet-and-sour sauce.

2. Herb Butter: If you're looking to add an extra layer of richness, consider brushing the corn with herb-infused butter instead of olive oil. Simply melt butter and mix in some finely chopped herbs like thyme, rosemary, or parsley, then brush it over the corn while it's hot off the grill.

3. Extra Heat: If you’re someone who enjoys a real kick of spice, feel free to increase the amount of cayenne pepper in the spice mix, or add a dash of hot sauce to the sweet-and-sour sauce. Adjusting the heat is a great way to tailor this dish to your personal preference.

4. Other Vegetables: This spicy-sweet combination works well with other grilled vegetables too. Try using the same spice blend and sauce on grilled bell peppers, zucchini, or even eggplant to create a colorful and flavorful vegetable platter.

5. Make it a Meal: To turn this side dish into a full meal, consider pairing it with grilled proteins such as poultry or seafood. You can even serve the grilled corn as a topping for tacos or bowls, alongside fresh salsa, guacamole, and tortillas.

Spicy Grilled Corn with Sweet-and-Sour Sauce is the perfect side dish to bring to any summer barbecue or cookout. It’s simple to prepare yet packed with flavor, combining smoky charred corn with a bold, spicy seasoning, and a refreshing, tangy dipping sauce. Whether you drizzle the sauce over the corn or serve it as a dip, this recipe is sure to be a hit at any gathering. The natural sweetness of the corn pairs beautifully with the heat from the chili and the acidity from the lime, creating a harmonious balance of flavors.

Serve this vibrant dish at your next outdoor event, and watch it disappear as soon as it hits the table. It’s a guaranteed crowd-pleaser, perfect for anyone looking to spice up their grilling game.