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+ servings

Sweet and Spicy Roasted Corn

Maple and brown sugar mixed with spicy Asian chile paste make a tasty glaze for corn on the cob.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Lindsey Johnson


  • 6 ears of corn silk removed, leaves left attached
  • 2 Tablespoons brown sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons butter
  • 1 teaspoon sambal oelek Asian chile paste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • pinch red pepper flakes optional


  1. Preheat oven broiler to low or grill to medium-high heat. Have a broiler pan ready if using oven. Line it with foil. If using grill, brush grates with oil.
  2. In a small pan, melt butter and add the brown sugar, maple syrup, and all of the spices. Bring to a simmer and cook until sugar is dissolved and the mixture reduces a bit, about 5-10 minutes. Brush the glaze over the corn. Place corn on broiler pan or grill grates. Let cook between 8-10 minutes, turning halfway through cooking time. It's okay if it blackens in spots. Remove from heat and serve with the remaining glaze on the side.