If you’re looking for the it side dish of the summer, this is it. This Grilled Corn with Sesame Hot Honey & Feta is smoky, spicy, sticky, and salty—all the best textures and flavors for when you’re building a table full of vibrant summer food. Whether you serve the corn whole, shaved off the cob, or cut into crispy little “ribs,” the hot honey glaze and perfectly salty feta make it an absolute hit every time.
And yes, the sesame hot honey only takes five minutes to make, which is just one more reason why this dish always makes it onto my grill menu. But also….you don’t need a grill to make it great.
Table of contents
Why make this grilled corn with sesame hot honey
- It’s an unexpected crowd-pleaser: The sesame hot honey is a combination most people might not have tried, but it’s familiar enough to be a real hit at a summer party (or any dinner party!).
- You can make it on the stove top OR the grill: All you need is a nice char on your corn, and the flavor will come through the glaze. This is easily done on a grill or even with a cast iron indoors.
- Customizable: When it comes to the corn, you can serve it however you want—on the cob, off the cob, or in cute corn riblets.
- It takes advantage of the best of summer corn: Corn is so seasonal, but in the summer it can be hard to figure out how to use it. This recipe makes sure you always have a way to make it when it’s at its peak!
Ingredients you’ll need
The ingredient list is small, but the flavor payoff for this Grilled Corn with Sesame Hot Honey is big. Here is what you will need:
- Corn: Fresh ears of corn are the base here—choose unshucked corn and shuck it yourself for the best result.
- Olive oil: Helps the corn char nicely and carries the flavor of the glaze. However if you need to swap it for a neutral oil, that’s totally fine, too.
- White sesame seeds: Toasted in oil, they give this dish a nutty crunch that’s unexpected but delicious.
- Aleppo pepper: This adds a warm, gentle, yet slightly fruity heat. You can sub with red pepper flakes if that’s all you have on hand.
- Dried oregano & smoked paprika: These don’t often go together, but when paired with nutty sesame they bring something lovely and unique to this glaze.
- Lemon zest: Brightens up all the warm spices.
- Honey or maple syrup: Either works, depending on what kind of sweetness you like. The honey leans sticky and floral; the maple syrup is deeper and richer.
- Feta: Stored in brine is key here—it crumbles beautifully and adds salty contrast to the sweet glaze.
Options for how to cook your corn
There are three main suggestions I give for grilling or cooking your corn:
On the Cob
This is the easiest and most classic method. Just keep your corn on the cob, cook it until it begins to slightly darken all over. You’ll brush the corn with the glaze and sprinkle the feta on top. Similar to what you would do with elote (street corn) and cotija cheese.
In small ribs (as pictured)
This is a bit more labor-intensive, but it’s such a fun way to make and plate this dish. You’ll want to cut the corn cobs into thirds, then quarter those thirds lengthwise. You will need a sharp knife to make this happen, and be sure to be safe – the cob can be tough!
Once you have them cut into riblets, grill or sear them on one side for four minutes, then flip and cook another four minutes. The cob won’t be edible, but think of it as the bones of ribs. Eat around it!
As Kernels
For the easiest way to serve this, cut all the kernels off the corn cobs and cook them in the pan, stirring occasionally. You can also do this in a cast iron pan on a grill.
The glaze mixes easily into this version, and you can sprinkle it with the feta, and it is so easy to transport and serve!
How to best prepare this sesame hot honey
I like to make this hot honey by using a method I call “coming to temperature.” This means adding all the ingredients for the glaze (EXCEPT the honey) to a cold pan, then putting that pan over medium heat.
Let the sesame seeds and oil come to a simmer, then as soon as the sesame seeds are golden, remove everything from the heat.
This will need to cool slightly before you add the honey, but they you will have the most wonderful sticky-sweet glaze.
How to store this grilled corn for a party (or anything else!)
Whether you are making this ahead for a party, or transporting it to a summer gathering, this recipe is very prep-friendly!
If you are making it ahead for a party:
Cook the corn at your house, and prep the glaze and store it in a separate container. When you arrive at your party destination, gently warm the corn either on the stove or in the oven, toss with the glaze and sprinkle on the feta!
If you are storing this at home:
Prepare the corn and put it in an air-tight container. Make the glaze and put it in an air-tight container as well. If serving within 24 hours, keep the glaze at room temperature. If it’s longer, keep it in the fridge.
When you are ready to serve, let the glaze come to room temperature (you can even microwave it for a few seconds), then assemble everything as you would in the instructions above.
This Grilled Corn with Sesame Hot Honey & Feta will keep for up to 5 days in the fridge.
Looking for similar corn recipes?
I love a corn salad, here are a few other favorites:
And that’s it for this grilled corn recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Grilled Corn with Sesame Hot Honey & Feta
Equipment
- 1 chef's knife
- 1 rasp-style grater
- 1 sauté pan
Ingredients
- 6 ears of corn shucked
- Extra-virgin olive oil
- 1/4 cup white sesame seeds
- 1 teaspoon Aleppo pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 cup honey or maple syrup
- 4 ounces feta cheese stored in brine
Instructions
- First, choose how you'd like to serve your corn. If you'd like to mimic the photos, cut the corn crosswise into thirds, quarter those pieces lengthwise. Drizzle with a tablespoon of olive oil. You can also keep the corn whole, or cut off the kernels. Whichever shape you choose, drizzle with olive oil.
- Either on the grill or on the stovetop, grill the corn for 4 minutes on one side, or until charred, then flip. Grill another 4 minutes. If you are doing this on the stovetop, do it in a cast iron pan and rotate the corn when charred on the outside.
- To a medium sauté pan, add the 1/4 cup of sesame seeds, 1 teaspoon of Aleppo pepper, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1 teaspoon lemon zest. Pour over 1/4 cup of olive oil and swirl.
- Place the pan over medium heat and bring this to a sizzle for just a minute or two, until the sesame is fragrant and turning golden brown. Take this off the heat, let it cool for a few minutes, then stir in 1/2 teaspoon of Diamond Crystal kosher salt and 1/4 cup honey. Taste and season with more salt as preferred.
- Either brush the corn with the glaze (if using corn on the cob) or pour the glaze all over the corn and toss.
- Crumble the feta over the corn and serve immediately.
That is a salad, that kind of tastes like popcorn??! I liked it! I think I used not enough acidity (not enough lemon!! and feta), so next time I will consider that – otherwise it doesnt give me the ~feeling~ of a salad. But I love finding new ways of eating corn this summer 🙂
Think of it more as a side dish of corn and less as a salad, I don’t think salad is in the title but I like the energy of that! Maybe double the glaze and add a bit more greens to get a salad feeling from it?
Silly question. Am I supposed to eat the whole corn rib?
No don’t worry, it’s just like corn on the cob!