Bang Bang Grilled Corn on the Cob Recipe

If you’re on the hunt for a summer side that steals the show, you’ve got to try my Bang Bang Grilled Corn on the Cob Recipe. I absolutely love how this corn turns out—juicy, smoky, with a punchy, sweet-heat bang from the sauce that makes every bite addictive. When I first tried this recipe, it changed my whole corn game. You don’t even need to soak the corn beforehand, and the flavor-packed bang bang butter glaze gives it that restaurant-quality finish you’ll keep coming back for.

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Ingredients You’ll Need

This Bang Bang Grilled Corn on the Cob Recipe uses fresh, simple ingredients that work magic together. The sweet chili sauce paired with sriracha and butter creates this luscious glaze that’s both spicy and sweet, perfectly complementing the natural corn sweetness.

• Fresh corn: Choose ears that are bright green with tightly wrapped husks for the freshest flavor.
• Sweet chili sauce: The core of the bang bang flavor, pick a good-quality one with balanced sweetness and mild spice.
• Butter: Melted for easy mixing and that rich, creamy base in the sauce.
• Sriracha sauce: Adds heat and a little tang; adjust to taste if you prefer less spice.
• Garlic: Fresh minced garlic brings a punch of savory depth.
• Lime juice: Freshly squeezed, it brightens the sauce making it pop.
• Salt & pepper: To season and balance all those bold flavors.
• Fresh cilantro: For a fresh, herby finish that complements the sauce perfectly.

Variations

I love experimenting with this Bang Bang Grilled Corn on the Cob Recipe to match different moods or dietary needs. Feel free to tweak the heat level or swap out ingredients to suit your taste buds or what’s in your pantry.

• Milder Version: Cut back on sriracha and swap fresh cilantro for parsley if you’re not a fan of coriander’s flavor.
• Dairy-Free: Use olive oil instead of butter—still deliciously rich and dripping with flavor.
• Extra Zing: I sometimes add a sprinkle of smoked paprika or a dash of cayenne for an extra smoky kick.
• Cheesy Twist: After grilling, sprinkle with crumbly cotija or sharp cheddar for some melty magic.

How to Make Bang Bang Grilled Corn on the Cob Recipe

Step 1: Prepare the Bang Bang Butter Sauce

Start by mixing together your sweet chili sauce, melted butter, sriracha sauce, minced garlic, fresh lime juice, and a pinch of salt & pepper. I like to whisk it well until everything is combined and the sauce is smooth. This glaze is where all the magic lives, so getting it right really sets you up for success.

Step 2: Slather the Corn

With your sauce ready, grab each ear of fresh corn and generously slather the bang bang butter all over. Don’t hold back here—you want that flavorful coating to seep into every nook of the kernels.

Step 3: Grill the Corn

Heat your stovetop grill pan or outdoor grill to medium-high. Place the corn on the grill, turning every few minutes, and keep basting with more bang bang sauce as you go. I usually grill for about 15 minutes total, watching for those irresistible char marks and that caramelized glaze developing—it’s pure perfection. No soaking or pre-steaming needed, which makes this even easier than classic grilled corn.

Step 4: Garnish and Serve

Once your corn is beautifully charred and glistening with sauce, pull it off the grill and sprinkle fresh chopped cilantro on top. The herbaceous brightness makes all the difference and invites you to dive right in. Serve it hot, and watch everyone go crazy for those bold, fresh flavors!

How to Serve Bang Bang Grilled Corn on the Cob Recipe

Garnishes

I love adding freshly chopped cilantro for that herbal freshness, but sometimes I sprinkle extra lime zest or a dusting of smoked paprika to elevate it for special occasions. A little crumbly cotija cheese on top is another favorite finish that gives a subtle creaminess and saltiness.

Side Dishes

Bang Bang Grilled Corn on the Cob is the perfect partner for grilled chicken, juicy burgers, or spicy shrimp tacos. It also pairs beautifully with a crisp summer salad or buttery roasted potatoes—simple sides that let the corn’s bold flavor shine.

Creative Ways to Present

For a festive touch, I’ve served the corn standing upright in a rustic wooden board with little ramekins of extra bang bang butter for dipping. For kids, I sometimes cut the corn into ‘corn ribs’ and serve with skewers and colorful garnishes for fun finger food. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though I bet you won’t!), store them in an airtight container in the fridge for up to 2 days. To keep that bang bang flavor intact, I recommend loosely wrapping each ear in foil before refrigerating.

Freezing

I don’t usually freeze grilled corn because the texture changes after thawing, but if you want to, remove the kernels from the cob first and freeze them in a single layer before transferring to a freezer bag. This helps keep them separated for easy portions later.

Reheating

To reheat leftover Bang Bang Grilled Corn, I find the oven works best—wrap the ears in foil and warm at 350°F for about 10 minutes to keep them juicy. You can also re-brush with a little fresh bang bang butter before serving to freshen the flavors.

FAQs

Final Thoughts

This Bang Bang Grilled Corn on the Cob Recipe quickly became a favorite in my kitchen because it’s easy, flavorful, and downright fun to make. I love how the smoky grill flavors blend with that addictive sweet and spicy bang bang butter sauce—trust me, it’s a total game changer. Whether you’re looking to impress guests or just want a fresh twist on a classic, this recipe delivers every time. I can’t wait for you to try it and make it your own!

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