I’m super excited to share with you my recipe for sweet and spicy corn on the cob in the oven! This Korean-inspired twist elevates a classic corn on the cob recipe. The corn is roasted in the oven with husks still intact making this side dish incredibly easy to make. It’s the perfect balance of sweet, spicy and savory notes.
Table of Contents
Why Love this recipe
- It’s unique: The combination of sweet and spicy flavors is a unique twist on traditional corn on the cob.
- Easy Baked Corn: Discover the easiest way to prepare corn on the cob, taking advantage of the simplicity of oven-roasting for flavorful and juicy corn.
- Flavorful Butter Sauce: The secret lies in the sweet and spicy butter with gochujang and honey, creating a mouthwatering blend that coats each kernel perfectly.
Ingredients Needed
- Fresh corn: Handpick the freshest sweet ears of corn you can find.
For the Sweet and Spicy Butter Sauce
- Butter: Unsalted or salted butter will do.
- Honey: Natural sweetness that enhances the corn’s flavor.
- Soy sauce: For that umami kick.
- Gochujang: Adding a Korean touch with the right amount of heat.
- Garlic powder: Infuses the butter with a savory garlic aroma.
- Ginger powder: A hint of warmth and depth.
- Kosher Salt: To taste.
The Garnishes
- Green onions: Adds flavor and a pop of color.
- Ancho chili powder: A smoky, mild heat. Use any chili powder you have on hand.
- Smoked paprika: Adds additional vibrant color and hint of flavor.
- Cotija cheese: You can opt for parmesan cheese or asiago cheese.
For the Creamy Lime Mayo
- Mayonnaise: Creamy goodness to balance the heat.
- Lime juice: A zesty kick that brightens the dish.
- Kosher Salt: To taste.
How to Make Sweet & Spicy Corn on the Cob in the Oven
Roast the Corn
Preheat the oven to 400°F.
Leave the husks of the corn cob intact but trim off any excess leaves or silk. Place the corn directly on the oven rack in preheated oven.
Roast corn 25-30 minutes or until the corn is tender and cooked to your liking.
Make the Spicy Honey Butter Sauce
In a small saucepan, prepare the flavored butter sauce by combining butter, honey, soy sauce, gochujang, garlic powder, ginger powder, and salt. Mix well and let simmer a few minutes so flavors meld. Turn off heat and set aside.
Make the Lime Mayo
Prepare the Creamy Lime Mayo by combining mayonnaise, lime juice and salt in a small bowl. Mix until well combined.
Dress the Corn
Carefully remove the corn from the oven and let cool for a few minutes. After cooling, carefully pull back the husks and remove the corn silk. I braided my husks so they can easily be used as a handle while eating the corn.
Using a pastry brush, spread the butter mixture all over the corn.
Sprinkle chili powder and paprika evenly over each ear.
Drizzle with the lime may, then sprinkle over some green onions. Add salt to taste. Enjoy!
Expert tips and tricks
- For a smoky flavor, try grilling the corn instead of baking it.
- For a more intense flavor, add fresh herbs like cilantro or parsley to the butter mixture.
- Leave the husks on while roasting and peel them back just before serving for a visually stunning presentation.
- Soak the corn in water for 15-20 minutes before roasting to ensure juiciness.
Serving Suggestions
- This spicy and sweet corn on the cob is a perfect side dish for any meal such as braised short ribs and lechon asado.
- Pair it with gochuhang glazed ribs or oven baked ribs.
- For a vegetarian option, serve it with a salad or roasted vegetables.
Storing Leftovers
- Store any leftover corn in an airtight container in the refrigerator for up to 3 days.
- To reheat, wrap the corn in aluminum foil and bake in a preheated oven at 350°F for 10-15 minutes.
I hope you enjoy this easy baked corn recipe as much as I do! The combination of sweet, spicy and savory flavors will make this dish a staple in your kitchen. Let me know if you give this recipe a try. Happy Cooking!
Sweet & Spicy Corn on the Cob
Ingredients
- 5 ears of corn
- 6 tbsp butter
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 green onions, thinly sliced
- 1 tbsp ancho chili powder
- 1 tsp paprika
- 1/4 cup cotija cheese
- Salt to taste
For the Lime Mayo:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- Salt to taste
Instructions
Roast the Corn
- Preheat the oven to 400°F.
- Leave the husks of the corn intact but trim off any excess leaves or silk. Place the corn directly on rack in preheated oven.
- Roast 25-30 minutes or until the corn is tender and cooked to your liking.
Make the Spicy Honey Butter Sauce
- In a small saucepan, prepare the butter sauce by combining butter, honey, soy sauce, Gochujang, garlic powder, ginger powder, and salt. Mix well and let simmer a few minutes so flavors meld. Turn off heat and set aside.
Make the Lime Mayo
- Prepare the Creamy Lime Mayo by combining mayonnaise, lime juice and salt in a small bowl. Mix until well combined.
Dress the Corn
- Carefully remove the corn from the oven and let cool for a few minutes. After cooling, carefully pull back the husks and remove the silks. I braided my husks so they can easily be used as a handle while eating the corn.
- Using a pastry brush, spread the butter mixture all over the corn.
- Sprinkle chili powder and paprika evenly over each ear.
- Drizzle with the lime may, then sprinkle over some green onions. Add salt to taste. Enjoy!
