Spicy Corn on the Cob with Tahini

This insanely good spicy corn on the cob is topped with the perfect fixin’s: a lemony tahini drizzle, Sriracha hot sauce, and cilantro.

Spicy Corn on the Cob with Tahini

You can’t be everything to everyone. In a society that says we can have it all and be it all, this is tough medicine. It’s a lesson I’ve struggled with for years–it’s easy to want to be the most supportive friend, serve every client with all their projects, make every type of recipe on this site to satisfy all types of diets. This year, Alex and I have been on a journey of trying to prioritize and invest in our strengths. We’re saying no a lot more than before. While I can’t do it all, I’m realizing I am a unique voice with a unique set of skills to serve others–as long as I say no to the wrong opportunities and yes to the right.

That said, this spicy corn on the cob recipe can almost be everything to everyone, since it’s vegetarian, vegan, dairy-free, and gluten-free. Keep reading for the recipe! (How’s that for a tie in?)

Spicy Corn on the Cob with Tahini

How to make spicy corn on the cob

While it’s not for people who can’t handle spicy food, cilantro haters (hi, mom!) or paleo eaters, this spicy corn on the cob is damn good and a great side for a variety of diets. Most of all, it’s delicious; the tangy, rich tahini against the spicy cilantro and sweet bursts of corn kernels is delightful. I developed this recipe both from a random inspiration and as a counterpoint to the many fancy corn recipes that involve dairy. This one is a great vegan that’s big on flavor. While Alex and I don’t eat strictly vegan or plant based, we enjoy experimenting with plant based recipes often. (PS What is tahini? Read more here.)

For this spicy corn on the cob recipe, we’ve boiled the corn and then drizzled on the tahini sauce and Sriracha hot sauce. That’s really all there is to it! If you prefer grilled corn on the cob, you can use this method instead: How to Roast Corn on the Grill. Then just add the same toppings!

This is a good one for the Labor Day weekend ahead; we’ll be travelling to my home state of Minnesota to see my family and dear friends behind the fabulous blogs My Name is Yeh, The Faux Martha, The Vanilla Bean Blog, and Pinch of Yum (and Naturally Ella, on the way up). We’re stoked! Have a fabulous holiday weekend.

Spicy Corn on the Cob with Tahini

Looking for more recipes with corn?

Outside of this spicy corn on the cob, here are a few other corn recipes:

This spicy corn on the cob is…

Vegetarian, gluten free, vegan, plant based, and dairy free.

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Spicy Corn on the Cob with Tahini


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x

Description

This insanely good spicy corn on the cob is topped with the perfect fixin’s: a lemony tahini drizzle, Sriracha hot sauce, and cilantro.


Scale

Ingredients

  • 8 ears corn
  • ½ cup tahini
  • 1 lemon (3 tablespoons juice)
  • ¼ cup water
  • 1 bunch cilantro
  • Sriracha hot sauce

Instructions

  1. Prepare a large pot of boiling water. Shuck the corn, then boil it for 8 minutes, until tender. Remove immediately.
  2. Meanwhile, in a medium bowl mix together the tahini and lemon juice. If necessary, stir in 1/4 cup water or more to bring to a thick, spreadable consistency.
  3. Roughly chop the cilantro.
  4. To serve, spread the corn with the tahini mixture, then drizzle with sriracha and sprinkle with cilantro. (Tip: Hold a finger over the nozzle of the sriracha bottle; it comes out fast!)

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Spicy corn on the cob, Corn Recipes, Corn on the Cob Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

9 Comments

  • Reply
    Eliza | Pen + Pan
    September 2, 2015 at 9:16 am

    I love how versatile tahini is, so I can’t imagine why I wouldn’t love it on corn on the cob. I look forward to trying the pairing!

  • Reply
    Amy @ Parsley In My Teeth
    September 2, 2015 at 10:46 am

    This is a perfect and beautiful end-of-summer side dish that I can’t wait to sink my teeth into! Happy travels!

  • Reply
    Allyson
    September 2, 2015 at 11:32 am

    This is why I love blogs- I never would have thought of adding tahini to corn, and now I’m trying to figure out if there’s still corn around to try it. If not, I might just have to adapt this to a stir fry with the frozen corn. Enjoy Minnesota!

    • Reply
      Alex
      September 3, 2015 at 8:18 am

      That would make a wonderful stir fry! This is why I love blogs too — always places of new inspiration :)

  • Reply
    Gabriel @ The Dinner Special podcast
    September 3, 2015 at 2:15 am

    I’ve never had corn on the cob like this before! I feel now’s the time to really kick up my corn on the cob game and this would be an awesome start!

    • Reply
      Alex
      September 3, 2015 at 8:17 am

      Let us know if you try it!

  • Reply
    Katie @ Whole Nourishment
    September 3, 2015 at 9:57 am

    “I’m a unique voice with a unique set of skills that I can use to uniquely serve others”. Well said! And I love that you’ve put it out there your focus on saying no to what doesn’t feel right and yes to what does. And this looks like a delicious way to enjoy corn right now . We get some really good local sweet corn here too and I’ve been cutting it off the cob and putting it in curries. I need to step away from the knife though and enjoy it this way!

  • Reply
    molly yeh
    September 4, 2015 at 9:26 am

    GIVE ME SOME OF THIS RIGHT NOW.

  • Reply
    Amy
    September 4, 2015 at 7:43 pm

    I basically made this for dinner tonight, after halfway remembering the recipe name, but not where I had read it. Mine was tahini, lime juice, and smoked paprika (I had run out of fresh cilantro). It was so yummy. Thank you for the inspiration!

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