Smokey Sriracha Corn Bites Recipe
Servings
6 -12
Ingredients
- 6 corn on the cob, husked and cleaned. Cut into 3 pieces each
- 1 stick of unsalted butter, softened
- Heaping Tbs. honey
- Heaping tsp. sriracha
- ½ tsp. smoked sweet paprika
- ½ tsp. kosher salt
- 1 green onion, sliced thinly in rounds
- 1 fresh red chili pepper, sliced thinly in rounds
Instructions
- 1
Mix the butter with the honey, sriracha, paprika and salt. Set aside or put in the fridge for continued use.
- 2
Bring a large pot of water to boil, put the corn pieces in it, cover the pot and remove from the heat, let poach for 5 minutes or leave in the water to keep warm.
- 3
Drain the corn, add some of the butter to the pot and then add the corn back to the pot to toss properly.
- 4
Transfer to a serving dish, sprinkle with green onion and fresh red chili.
- 5
Serve hot!
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Smokey Sriracha Corn Bites?
This Smokey Sriracha Corn Bites recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this smokey sriracha corn bites recipe make?
This recipe makes 6 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this smokey sriracha corn bites?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.