Side Dishes

Sweet and Spicy Corn on the Cob

  • Prep 10 mins
  • Total 22 mins
  • Easy
  • Serves 6

I’ve taken a popular sweet chili sauce and added some spice to bring corn to a whole new level. I figured if sweet chili sauce can be used as a dipping sauce for meats and egg rolls, then it’d be great added to corn. Turns out I was right. A simple adjustment to the sweet and spicy glaze to make it creamy helps this sauce stick to your corn.

VARIATION TIP: Want it spicier? Add more sriracha. Don’t like spice? Omit the sriracha. The addition of mayonnaise and sour cream tones down the kick in the sweet chili sauce.

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 6 ears corn, shucked
  • Avocado oil, for drizzling
  • Salt
  • Freshly ground black pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha
  • Juice of 1 lime
  • 1/4 cup chopped cilantro, for garnish


  • Grill Grate
  • Step 1

    Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 12 minutes. Select START/STOP to begin preheating.

  • Step 2

    While the unit is preheating, drizzle the corn with avocado oil, rubbing it in to coat. Season with salt and pepper all over.

  • Step 3

    When the unit beeps to signify it has preheated, place the corn on the Grill Grate. Close the hood and grill for 6 minutes.

  • Step 4

    After 6 minutes, open the hood and flip the corn. Close the hood and cook 6 minutes more.

  • Step 5

    While the corn is cooking, in a small bowl, combine the sweet chili sauce, sour cream, mayonnaise, sriracha, and
    lime juice.

  • Step 6

    When cooking is complete, remove the corn from the grill. Coat the ears with the sweet chili sauce mixture. Garnish with the cilantro and serve.