Chile Lime Grilled Corn on the Cob

Chile Lime Grilled Corn on the Cob

Happy almost-fourth of July!

After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.

Chile Lime Grilled Corn on the Cob

This recipe starts with a super yummy lick-the-spoon-clean sort of sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise, olive oil, cilantro, lime juice, garlic and a little serrano chile for a little kick. Pulse it in a food processor brush it onto freshly grilled corn. It’s summer side dish heaven.

If you’ve been following for long, you’ll already know how obsessed I am with Sir Kensington’s all natural non-GMO verified condiments – their ketchup is amazing on Black Bean Quinoa Burgers, their Spicy Brown Mustard is perfect for pretzels, and if you haven’t made these Oyster Mushroom Po’ Boy’s yet, I suggest you put them on your summer to-do list.

Chile Lime Grilled Corn on the Cob

For a vegan option, just fyi – this recipe also works great with their Fabanaise vegan mayo.

Chile Lime Grilled Corn on the Cob Sir Kensington’s Avocado Oil Mayonnaise is available at Whole Foods and many other natural retailers. Get free shipping on their website use code “lemons”

Chile Lime Grilled Corn on the Cob
 
Serves: serves 6-8
Ingredients
Chile Lime Sauce:
  • ¼ cup Sir Kensington’s Avocado Oil Mayonnaise
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro (with stems), more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano chile (more, to taste)
  • pinch of garlic powder
  • pinch of onion powder
  • sea salt
for the corn:
  • 4 to 6 ears of fresh corn
  • feta cheese, optional
  • pinch of chile powder, optional
Instructions
  1. In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
  2. Preheat the grill and clean the corn, pulling back the husks and removing the silks. Grill for about 8 minutes, rotating until char marks form on all sides. Remove from the grill and brush liberally with the sauce and remaining cilantro. Top with feta cheese and pinches of chile powder, if using. Serve with extra lime slices on the side.
Notes
Vegan version: use Sir Kensington's Fabanaise instead of Mayonaise

This post was created in partnership with Sir Kensington’s whose all-natural condiments are always in our fridge. Thank you for supporting the sponsors that keep us cooking.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

11 comments

  1. Taste of France from francetaste.wordpress.com on said:

    You’re killing me. When I’m in the U.S. in the summer, I eat corn on the cob at every meal. They don’t have it here. Or it’s pre-cooked and in a vacuum pack that tastes abominable. The French do so many things well, but corn isn’t one of them.
    ENJOY

  2. Omg, I’m not afraid to admit that I’m mildly obsessed with corn. Growing up in Nebraska (CORNhusker nation), it’s been part of my diet since birth 😉 Love the extra spices and toppings to jazz it up too!

  3. christina from christinamcneill.com on said:

    I love that Mayo! Best find ever and now the only kind I buy! 🙂

  4. ayu from manfaatbuahnagaitu.blogspot.co.id on said:

    the Instructions is very clean, thanks yes…

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  6. Kitty from vintagekitty.com on said:

    Didn’t know that avocado mayo was a thing. Good to know. Thanks!

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  10. Suzanne on said:

    I just saw your recipe replicated on the Zipongo site. That site is linked to my work’s Wellness initiative. It definitely says: Read full directions on Love and Lemons!

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