Bang Bang Corn Recipe
Introduction
Bang Bang Corn is a flavorful, spicy twist on classic grilled corn. Coated in a zesty butter sauce with a kick of sriracha and fresh lime, this dish is perfect for summer cookouts or as a vibrant side.
Ingredients
- 1/2 cup sweet chili sauce
- 3 Tbsp. melted butter
- 1 Tbsp. sriracha
- 2 cloves garlic, finely minced
- 2 limes, juiced
- Kosher salt
- Freshly ground black pepper
- 6 ears corn, husks removed
- Freshly chopped cilantro, for garnish
Instructions
- Step 1: Make bang bang butter: In a medium bowl, mix together sweet chili sauce, melted butter, sriracha, minced garlic, and lime juice. Season generously with kosher salt and freshly ground black pepper.
- Step 2: Heat your grill to medium-high. Slather the bang bang butter all over each ear of corn. Grill the corn, turning occasionally and basting with the remaining butter mixture, until the corn is tender and charred, about 10 to 15 minutes.
- Step 3: Remove the corn from the grill and garnish with freshly chopped cilantro before serving.
Tips & Variations
- For an extra creamy texture, add a sprinkle of cotija cheese after garnishing with cilantro.
- Customize the heat level by adjusting the amount of sriracha to suit your taste.
- If you don’t have a grill, you can cook the corn on a grill pan or roast it in the oven under the broiler.
Storage
Store any leftover bang bang corn in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently on the grill or in a skillet to preserve the charred flavor and avoid overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the bang bang butter ahead of time?
Yes, you can prepare the bang bang butter up to a day in advance and refrigerate it. Bring it to room temperature and stir well before using it on the corn.
What can I use if I don’t have fresh limes?
If fresh limes aren’t available, bottled lime juice can be used, though fresh lime juice will provide a brighter, fresher flavor.
PrintBang Bang Corn Recipe
Bang Bang Corn is a flavorful grilled corn dish coated with a spicy and tangy bang bang butter sauce made from sweet chili sauce, sriracha, garlic, lime juice, and butter. It’s perfect as a zesty side for summer barbecues or any casual meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
Bang Bang Butter Sauce
- 1/2 cup sweet chili sauce
- 3 Tbsp. melted butter
- 1 Tbsp. sriracha
- 2 cloves garlic, finely minced
- 2 limes, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Corn
- 6 ears corn, husks removed
- Freshly chopped cilantro, for garnish
Instructions
- Make bang bang butter: In a medium bowl, thoroughly mix together the sweet chili sauce, melted butter, sriracha, finely minced garlic, and lime juice. Season generously with kosher salt and freshly ground black pepper to enhance the bold flavors of the sauce.
- Prepare and grill the corn: Heat your grill to medium-high heat. Using a brush or hands, slather the bang bang butter all over each ear of corn. Place the corn on the grill, turning occasionally and basting frequently with the remaining butter mixture. Grill for about 10 to 15 minutes, or until the corn is tender and has developed a nice char for smokiness.
- Garnish and serve: Once grilled, remove the corn from the grill and garnish with freshly chopped cilantro for a burst of fresh flavor and color. Serve immediately for the best taste and texture.
Notes
- Keep a close eye on the corn while grilling to avoid burning the butter sauce.
- You can adjust the amount of sriracha based on your preferred spice level.
- If you don’t have a grill, you can roast the corn under the broiler or use a grill pan on the stove.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Leftover bang bang sauce can be refrigerated and used as a dip or spread.
Keywords: grilled corn, bang bang sauce, spicy corn, summer side dish, barbecue corn, sweet chili sauce corn, sriracha corn
