Go Back
Grilled Corn with Sriracha Butter

Grilled Corn with Sriracha Butter

Grilled Corn with Sriracha Butter from the cookbook, Myers + Chang at Home.
Course Side Dish
Cuisine N/A
Keyword corn, sriracha, summer, vegetable
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 3 -6 Servings


  • 1/2 cup (1 stick) unsalted butter cubed, at room temperature
  • 5 tablespoons sriracha
  • 3 teaspoons kosher salt divided
  • 6 ears corn (Chang likes bicolor or Silver Queen)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 scallions white and green parts finely chopped (about 1/4 cup)


  • In a medium bowl using a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sriracha and 2 teaspoons of the salt until the butter is orange and has a whipped texture. Set aside.
  • If you have a grill, preheat the grill.
  • Shuck the ears of corn and place them on a plate or baking sheet. Drizzle with the olive oil and season with the remaining 1 teaspoon salt and the pepper, rolling the corn around until evenly covered. Place the corn directly on the grill over medium-high heat. If you don't have a grill, cook the corn in a large flat-bottomed skillet on the stove over medium-high heat. Turn the corn every minute or so until it picks up some color and char and the ears are grilled evenly, 12 to 15 minutes.
  • Remove the corn from the grill, cut the ears in half, and roll them around in the butter. Place them on a serving platter, sprinkle the scallions evenly over the corn, and dig in.