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Corn on the Cob with Smoky Sriracha Butter

Scott Phillips

Servings: 8

A little sweet, a little smoky, and a little hot, these buttery ears of corn perfectly complement your favorite barbecued ribs or brisket.


  • 1/2 cup unsalted butter, softened
  • 4 tsp. honey
  • 1 tsp. Sriracha, more to taste
  • 1/2 tsp. smoked sweet paprika
  • Kosher salt
  • 8 ears corn, shucked

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 30
      Sodium (mg): 80
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 3


  • In a medium bowl, combine the butter, honey, Sriracha, paprika, and 1/2 tsp. salt. Season to taste with more Sriracha and salt.
  • Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
  • Slather about 1 Tbs. of butter on each ear of corn and serve.

Make Ahead Tips

The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.


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