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Grilled corn and spicy sriracha butter sauce are a match made in summer heaven.

Joanne Chang, mastermind behind Boston’s much-loved Myers + Chang, has a new collection of recipes out that will stoke your fire for modern Taiwanese food like you’ve never imagined. This grilled corn with sriracha butter is a hot reminder that corn’s in season all summer long.

We originally only made this corn as component of a popular dish, wok-charred octopus with sriracha grilled corn. One of our favorite regulars, David, would order just the sriracha sauce that we toss the octopus and corn with. At one point he asked if we would bottle the sauce for him so that he could pour it on everything at home. “But David, it’s just butter and sriracha and scallions!” He didn’t believe us, so here’s the proof. We love to grill the corn with the husk off, so that the sweet kernels pop and char and then slather it with this spicy delicious butter. It is summer personified. This recipe makes six ears of corn, but we have found that it only serves two or three people because no one can eat just one ear.

Reprinted with permission from Myers+Chang At Home