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 RecipeGrilling 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
- Honey
- 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)
Equipment
- Gas or Charcoal Grill
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Perfect with so many of your favorite foods!
Also known as Thai Sweet Chili Sauce or Mae Ploy Sweet Chili Sauce, it’s easy to find in most markets but super simple to make at home with no added preservatives.
What is Asian Sweet Chili Sauce?
This sauce is basically a condiment with a sweet hot blend of chiles and garlic. It’s simple to make but has a complex sweet, spicy, and sour taste. The sauce works with so many different foods so it’s always great to have it on hand. The spice level can be kicked up to suit any taste.
And the good news is this sauce is Gluten-Free!
Traditionally this side sauce is made with fresh red chili’s, which can be hard to find so we use Sambal Oelek in its place. Sambal is a common Southeast Asian ingredient made with chilis and vinegar.
Ingredients for Thai Chili Sauce:
The ingredients for the sauce are simple. If you like your sauce a little sweeter include the optional honey. Want more spice? Add more red chili flakes!
- Rice Vinegar
- Sugar
- Sambal Oelek – Use either the garlic or regular version for this recipe
- Cornstarch
- Fresh Minced Garlic
- Red Chili Flakes
- Honey (optional)
Easy ingredients for Sweet Asian-style Chili Sauce
Ideas for using Chili Sauce:
There are endless possibilities for using this flavorful sauce. It pairs perfectly with a variety of Asian based foods and is a good match for chicken, tofu, and shrimp. Try it with some of our favorites:
- Coconut Shrimp dipping sauce
- Spring Roll and Eggs Roll Dipping Sauce
- Gyoza Dipping Sauce
- Dipping sauce for Asian Dumplings
- Part of a stir fry
- Spread it on burgers and sandwiches
- Sweet Chili Corn on the Cob
Sweet Thai sauce pairs perfectly with Tempura Shrimp, Spring Rolls, and Coconut Shrimp
How to make Sweet Chili Sauce:
- Mix together cornstarch and water in a small bowl and reserve
- In a small heavy saucepan whisk together rice vinegar, water, sugar, and Sambal Oelek, and heat until the sugar is dissolved and the sauce starts to bubble
- Whisk in the reserved cornstarch mixture, garlic, chili flakes, and optional honey
- Bring to a simmer again and cook an additional 5-10 minutes. The sauce will begin to thicken. Cook until mixture has the consistency of syrup.
- Cool before using and store in a glass jar until ready to use
- If not using right away store sealed in the refrigerator for up to one month.
How long can you keep the sauce?
You can keep this sauce, in a glass jar, sealed in the refrigerator for up to one month. Bring to room temperature before serving as a dipping sauce.
Looking for other Asian style recipes? Here are some favorites:
Sweet Chili Sauce Recipe
Ingredients
- ½ cup rice vinegar
- ½ cup water
- ½ cup sugar
- 2 Tbsp Sambal Oelek
- 1 ½ Tbsp cornstarch
- 1 Tbsp water
- 1 tsp garlic, minced
- ½ tsp red chili flakes
- ½ tsp honey, optional
Instructions
- Mix cornstarch and 1 tablespoon water together in a small bowl until well blended. Set aside.
- In a small heavy saucepan, add rice vinegar, water, sugar and sambal oelek. Whisk to blend.
- Heat ingredients on medium until the sugar is fully dissolved and mixture begins to bubble.
- Stir cornstarch mixture, garlic, red chili flakes, (and honey if using) into the pan and whisk well to combine.
- Bring mixture to a simmer again. The sauce should begin to thicken as it cooks. Continue cooking at a low simmer for 5-10 minutes depending on desired thickness.
- Pour sauce into a heatproof bowl if using immediately, or a glass jar with a lid to store in the refrigerator. Let sauce cool completely before using or storing.
- Sauce keeps in the refrigerator for up to one month.