Sriracha Corn on the Cob


  • 4 ears of sweet corn
  • 2 tablespoons butter
  • 1/2 teaspoon chili powder
  • 1 tablespoon Kelchner's Sriracha Sauce
  • 1/4 cup fresh grated parmesan
  • 1 teaspoon lime juice
  • 1 tablespoon fresh chopped cilantro


  • Clean ears of corn and place on large piece of foil
  • Add 2 tablespoons of butter and sprinkle evenly with chili powder
  • Wrap tightly and place on grill preheated to 450 degrees
  • Cook for 20-25 minutes or until crisp tender
  • Remove and unwrap corn
  • Sprinkle with cheese, a squeeze of fresh lime juice and drizzle with Kelchner's Sriracha Sauce
  • Garnished with fresh chopped cilantro

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